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Old 11-09-2008, 09:49 PM   #1
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Default Weihenstephaner Original - Recipe?

Does anyone know a good recipe for this beer? A good bready Helles; I think WY2124 is the yeast from this brewery.

Thanks
KD

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Old 11-09-2008, 11:35 PM   #2
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I know that Wyeast 2124 and White Labs 830 are both from that brewery and are the same strand (Weihenstephan 34/70). This site will give you which strains of yeast come from where and which are analogous to each other. Good luck with the rest of the recipe.

KotMF: Yeast Comparison

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Old 11-10-2008, 01:08 AM   #3
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I know that Wyeast 2124 and White Labs 830 are both from that brewery and are the same strand (Weihenstephan 34/70). This site will give you which strains of yeast come from where and which are analogous to each other. Good luck with the rest of the recipe.

KotMF: Yeast Comparison
Thanks for that link. If I don't get anywhere on the recipe, i will just try to find a basic Helles recipe and use that yeast.
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Old 11-10-2008, 02:31 PM   #4
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+1 on the WLP830. See my dropdown, that beer kicked @$$, floated the keg in record time. For improved malt character you could do a double decoction mash and/or use more Munich malt which will give a bready character. I would stay away from any specialty malts in this brew.

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Old 11-10-2008, 02:44 PM   #5
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For improved malt character you could do a double decoction mash and/or use more Munich malt which will give a bready character. I would stay away from any specialty malts in this brew.
If you do a decoction, I recommend watching Kaiser's decoction videos and be careful about that protein rest temp. You're probably better off starting in the mid 130s (then up to mid/upper 150s, then mash-out) with today's malts as opposed to the traditional 122 protein rest.

As for malts, you really only need Pilsner malt (German is best). You can add a little Cara-pils if you want or a little Munich malt... but don't add too much... you'd be surprised how a little light Munich malt can darken a Helles. One of the trademarks of a Helles is how light/bright it is (helles actually means "bright" in German). I know the BJCP style guides say SRM is 3-5, but many German versions are under 3.
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Old 11-10-2008, 03:16 PM   #6
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Awesome feedback guys. Yeah, i was going to pull at least one decoction. Keep the specialty malts low, got it.

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Old 11-10-2008, 03:35 PM   #7
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If you do a decoction, I recommend watching Kaiser's decoction videos and be careful about that protein rest temp. You're probably better off starting in the mid 130s (then up to mid/upper 150s, then mash-out) with today's malts as opposed to the traditional 122 protein rest.
Yes this works wonders, I have done several step mashes with a 131*F rest (from Noonan's New Lager Brewing) followed by stepping up to the low 150s or high 140's depending on the gravity. Since I mash in a cooler I can do a direct step from protein to sacc rest and don't even need to decoct whereas a 122*F rest I use for wheat beers requires a decoction.

Whenever I have done this my yields are insane, I got 86% efficiency on a 1.090 tripel with this method... And the beer is so clear you could read a book through it. I do think it is well worth the trouble.
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Old 11-10-2008, 04:19 PM   #8
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Also, the hops... You may already know... in a Helles, flavor hops really aren't necessary and can easily overwhelm the malt profile. However, I think a smidgen (maybe 1/4 oz per 5 gallon batch) of aroma hops at like 1 or 2 minutes is nice in a Helles. I've done Helles with only bittering hops and with a touch of aroma hops and I've noticed a real difference... it's nice to catch that faint wiff of hops aroma in the head when you put the glass up to your mouth.

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Old 11-10-2008, 04:42 PM   #9
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Also, the hops... You may already know... in a Helles, flavor hops really aren't necessary and can easily overwhelm the malt profile. However, I think a smidgen (maybe 1/4 oz per 5 gallon batch) of aroma hops at like 1 or 2 minutes is nice in a Helles. I've done Helles with only bittering hops and with a touch of aroma hops and I've noticed a real difference... it's nice to catch that faint wiff of hops aroma in the head when you put the glass up to your mouth.
Nice tip. I definitely get a faint hint of hops tickling the nose with the Weihenstephaner. This beer is excellent btw, if you haven't had it. It has really sparked my interest in Light German Lagers.
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Old 11-10-2008, 04:54 PM   #10
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This beer is excellent btw, if you haven't had it. It has really sparked my interest in Light German Lagers.
Well, being that I have 2 cases of empty 1/2 Liter bottles of it at home, yeah I'd say I've tried it a time or too!
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