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Old 01-20-2011, 01:40 PM   #11
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Thanks, looks good. A maltier Yuenglang would be acceptable. Cool.

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Old 07-02-2011, 03:09 AM   #12
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Curious as to how this turned out. I have my Oktoberfest sitting in the keezer now, and the yeast is primed up for re-use! It was an 833 whitelabs yeast and it should do a helles good I think.

Well, what does everybody think? Anything to suggest or recommend?

Thanks

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Old 07-04-2011, 04:35 PM   #13
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If you try the 833 you'll want to mash super low like maybe 147 or 148... but why not if I had the yeast I'd try it myself.

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Old 09-08-2011, 07:01 PM   #14
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Quote:
Originally Posted by duffman2 View Post
Curious as to how this turned out. I have my Oktoberfest sitting in the keezer now, and the yeast is primed up for re-use! It was an 833 whitelabs yeast and it should do a helles good I think.

Well, what does everybody think? Anything to suggest or recommend?

Thanks
I use 833 for everything, including my last lager a helles and while I didnt use this recipe (looks good though), it turned out amazing. I do decoction mash though, and Im not sure why the OP recommend a 147/148º infusion (maybe he can chime in), Id keep it around 152º.
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Old 09-08-2011, 07:28 PM   #15
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Would love to brew this, but know I cannot keep my fermentation temps that low. What would it turn out like if the temps were in the upper 60s for the first few days then could drop to around 40 in the keezer. Im guessing 40 is going to be too low to start with...

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Old 09-26-2011, 06:11 PM   #16
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Just to point out the obvious...the wheat isn't allowed in a traditional Helles as it has to conform to the Bavarian purity law. But here in north America we are not bound by such restrictions.

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Old 10-22-2011, 05:18 PM   #17
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Quote:
Originally Posted by thevalkrye
Just to point out the obvious...the wheat isn't allowed in a traditional Helles as it has to conform to the Bavarian purity law. But here in north America we are not bound by such restrictions.
That law is not really a law anymore...you'll see a Hefeweizen made from Paulaner that will say "brewed under Germany purity law of 1516". I can't remember is münchen (Munich) started that law and several villages followed suit through the years. But yeah...adding wheat and more Munich grains in this recipe would make this a Weizenbock style. I do believe the Helles Bock is the newest to the Bock family after the art of crafting pale brews was eluded to the world. Although this recipe is a solid foundation of what this style is all about. Good job!
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Old 10-22-2011, 05:27 PM   #18
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That law is not really a law anymore...
Well I guess they lied to us in German brewing school then.

They are not allowed wheat in lager beer and the top fermenting beer (like Hefeweizen) must contain at least 50% wheat. We were told it is the oldest purity law still in effect, whether in Germany or the world I don't know.
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Old 10-22-2011, 06:05 PM   #19
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Originally Posted by thevalkrye

Well I guess they lied to us in German brewing school then.

They are not allowed wheat in lager beer and the top fermenting beer (like Hefeweizen) must contain at least 50% wheat. We were told it is the oldest purity law still in effect, whether in Germany or the world I don't know.
Interesting, I wasn't trying to be a jerk. I'm stationed not far from Germany and talked to some people that are in the brewing industry. The way it was explained to me was it was a law but the those who live and brew in that area were proud of that law so they continued to brew by abiding that law. It was also explained to me that only a handful of breweries were allowed to brew with wheat and the rest weren't. Idk honestly..I do know I like all of the Bock styles and law or no law the land of Bavaria has truly contributed a lot to many style of beers!
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Old 01-28-2012, 02:20 AM   #20
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Is this the same style as Hacker Pschorr Munich Gold? That is one of my favourite beers and I'd love to be able to make something close to it.

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