Originally Posted by ahacreative
Last night I drew the first pint off this batch...Worth the Wait! Excellent flavor, beautiful color - really nice lager. After tasting this, I put in my grain order for a full 10 gal batch.
Congrats on the first place.
Is your beer sweet or dry? The style guidelines state the beer is supposed to be very malty/dry, but not sweet. I have done a one of these and have a new batch in the fridge.
The first Helles Boch (HB) was really good and won a second place in a large competition. However, I determined it was too sweet for the style guidelines (and my hop IBU was too low). I thought it might be because I mashed at 154F like you. I did some research and determined that from 154F and up you start getting the sugars that don't ferment as well creating a sweetness.
My HB in the fridge was mashed at 142F and appears much drier. I know I'll get a very dry beer that is malty, but can't make any judgments until it is done.
What is your opinion on using 154F vs lower temps for mashing? Do you think your beer is to style guidelines? I ask because I might have made an error on my first attempt, like pulling it off of fermentation too soon etc. (yes I did the D-rest), and haven't made enough batches to have an experienced opinion.
I personally loved my Boch using the 154F for mashing, in fact, I prefer a sweeter beer if that's the cause. However, I'm now trying to make mine to style for a better placement in competitions.