Need a Bamberg Helles Recipe

Chester · 08-21-2009, 03:03 AM

I finished my keezer last weekend so my old kegerator has become my fermentation chamber. Time for my first lager! I want to do a Bamberg Helles but haven't found much in the way of recipes. I had a lompoc Heaven's Helles on draft at the Horse Brass a couple months back and it had a subtle smoke to me so that is what I am aiming for. Unfortunately I can't taste it in the bottles I have bought since then so maybe it was all a hallucination... Can anybody steer me in the right direction?

homebrewer_99 · 08-21-2009, 04:45 AM

I lived/worked in Bamberg for 5 years and never heard of a "Bamberger Helles"...

Is there a particular brewery/gasthaus that you have in mind that you're looking for a recipe for?

Chester · 08-21-2009, 03:13 PM

Hmm, well the gabf used to have a listing for it. I guess I'm looking for a good helles recipe to add 1% to 5% rauch malt to. Something Similar to Schlenkerla Helles but I understand that they use no smoked malt. They say all the flavor is all residue and yeast .

Quote:

Bamberg Style Helles (Smoke) Rauchbier Lager
19A. Bamberg Style Helles (Smoke) Rauchbier Lager
GABF Style Listing (2007)
Helles Rauchbier should have smoky characters that range from detectable to prevalent in the aroma and flavor. Smoke character is not harshly phenolic, but rather very smooth, almost rendering a perception of mild sweetness to this style of beer. This is a medium-bodied, smoke and malt-emphasized beer; with malt character often balanced with low levels of yeast produced sulfur compounds (character). This beer should be perceived as having low bitterness. Certain renditions of this beer style approach a perceivable level of hop flavor (note: hop flavor does not imply hop bitterness) and character but it is essentially balanced with malt character to retain its style identity. Helles Rauchbier malt character is reminiscent of freshly and very lightly toasted sweet malted barley. There should not be any caramel character. Color is light straw to golden. Noble-type hop flavor is low but may be perceptible. The aroma should strike a balance between malt, hop, and smoke. Fruity esters, diacetyl, and chill haze should not be perceived.
Original Gravity (ºPlato): 1.044-1.050 (11-13 ºPlato)
Apparent Extract/Final Gravity (ºPlato): 1.008-1.012 (2-3 ºPlato)
Alcohol by Weight (Volume): 3.8-4.4% (4.5-5.5%)
Bitterness (IBU): 18-25
Color SRM (EBC): 4-5.5 (8-11 EBC)

Oldsock · 08-21-2009, 03:15 PM

A friend of mine did a great batch in this direction (he used kolsch yeast):
DesJardin Brewing: Magritte's Pipe: Home-Smoked Helles

Evan! · 08-21-2009, 04:22 PM

I've had Schlenkerla's and I'm calling BS on their claims of not using rauch malt. But anyway, you're not brewing at Schlenkerla, so you need to add smoked malt regardless.

Evan! · 08-21-2009, 04:23 PM

Damnit, and now you have forced me to add yet another beer to my "to be brewed" list.

Boerderij_Kabouter · 08-21-2009, 04:38 PM

I started a discussion thread for Helles beers, it is in the links below.

I would suggest smoking the grains themselves. Start with a good grain bill and technique, then smoke the malt to the desired amount. Brew as you normally would.

homebrewer_99 · 08-21-2009, 04:41 PM

In Germany it's just called Rauchbier...never heard of a Helles Rauchbier...and don't remember tasting any hops...mostly the flavor of a BBQ grill that lingers on your tongue for hours.

I've had very dark Rauchbier from the Schlenkerla and some dark smoked ambers, but this GABF catagory is the result of American imagination...

I have a light amber Rauchbier in the primary right now...see Clone Brews Kaiserdom Rauchbier...

I only used 1 lb of rauchmalz and it has a very light smoky flavor. The rauch flavor starts building up about the second glass. Next time I'll use 2 lbs.

Boerderij_Kabouter · 08-21-2009, 04:44 PM

They have a Helles base, a Maerzen base, and a Weiss base. I had all three in DE and have also had them all here in the states. I prefer the Maerzen, but the Helles is awesome too.

http://www.schlenkerla.de/rauchbier/sorten/sortene.html

Chester · 08-22-2009, 12:57 AM

I found myself near the LHBS today so I stopped in without a real recipe. Here is what I bought:

13.5 lbs Bamberg Pilsner
1 lb munich
1 lb rauchmalt
.33 lb melanoiden
Munich Lager yeast pack
(I aim for 6.5 gallon batches)

I also have plenty of Hallertau on hand maybe 1.5-1.75 oz @ 60. I have not run anything by beersmith yet. I have the ability to do a decoction although I never have so I could leave out the melanoiden. I have watched Kaiser's video a couple times so I am fairly comfortable with the process.