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-   -   Munich Helles (http://www.homebrewtalk.com/f57/munich-helles-237775/)

haynie91 04-05-2011 09:40 PM

Munich Helles
 
Date Brewed: 01/29/2011


Munich Helles

Malt:

Amount Lbs. Percentage of Total
Pilsner 10 90.9%
Munich .75 6.8%

Melanoidin .25 2.3%

Total 11


Hops:

1 oz Hallertau NZ (9.06%AA) Added for 60 minutes


Water Treatment:

1 tbsp pH stabilizer Added to mash water
1 tbsp Irish Moss Added for last 15 min


Notes:

Starting Mash temp: 150 F



Water:

Gallons in boil: Full Boil

Gallons in fermenter: ~5

Gravity OG: 1.047 FG: 1.012 ABV: 4.6%

ds762 07-11-2011 08:54 PM

Only a 60 min boil using Pilsner malt ??

Hope you like the taste of corn .. :/

haynie91 07-13-2011 04:49 PM

Quote:

Originally Posted by ds762 (Post 3077316)
Only a 60 min boil using Pilsner malt ??

Hope you like the taste of corn .. :/


No corn taste here. BNoiled for 90 minutes, lagered for 2 months. Came out clean, crisp and tasty.

StunnedMonkey 07-14-2011 11:00 AM

Quote:

Originally Posted by JonK331 (Post 3080908)
Hmmmm im not really sure where a corn taste would come from, unless you think dms tastes like corn. Which it doesnt. If youre going to be critical at least be give positive criticism and know what you're talking about. Cheers!

Eh, from the Homebrewing Wiki:

"Dimethyl sulfide (DMS) is an organic sulfur compound present above its flavor threshold in most beers. Because of its low flavor threshold, 10 - 150 ppb, it is a primary flavor and aroma compound that makes a significant contribution to beer character, especially in lager beers. It has a characteristic taste and aroma of cooked corn or creamed corn. "

http://www.homebrewtalk.com/wiki/index.php/DMS

Corn is exactly what it tastes like.

billf2112 08-08-2011 01:03 AM

IBU looks way high for a true munich helles

JonK331 08-08-2011 06:39 AM

Quote:

Originally Posted by StunnedMonkey (Post 3085200)
Eh, from the Homebrewing Wiki:

"Dimethyl sulfide (DMS) is an organic sulfur compound present above its flavor threshold in most beers. Because of its low flavor threshold, 10 - 150 ppb, it is a primary flavor and aroma compound that makes a significant contribution to beer character, especially in lager beers. It has a characteristic taste and aroma of cooked corn or creamed corn. "

http://www.homebrewtalk.com/wiki/index.php/DMS

Corn is exactly what it tastes like.

I stand corrected although i think it tastes much more like cabbage than corn.

jonmohno 08-12-2011 02:10 PM

Ive used pilsner extract and mashed with it a few times all i kept thinking was potatoes with the aroma in the boil and even a hint of it in the final taste.
How long did you mash?

haynie91 08-15-2011 03:59 PM

IBUs measured approx. 32. Probably a little high but no off flavors stood out.

ds762 10-15-2011 04:47 PM

Quote:

Originally Posted by JonK331 (Post 3152051)
I stand corrected although i think it tastes much more like cabbage than corn.

Just because I don't post to this forum often doesn't mean I don't know what I'm talking about.

DMS is known for its corn like flavor.

Nice to see you backtrack ..

guitarist_713 11-14-2012 04:59 PM

Why is it that so many homebrewers are douchebags?


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