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haynie91 · 04-05-2011, 09:40 PM

Recipe Type: All Grain
Yeast: Fermentis Saflager W-34/70
Batch Size (Gallons): 5
Original Gravity: 1.047
Final Gravity: 1.012
IBU: 32
Boiling Time (Minutes): 60
Color: 5 (Yellow to Gold)
Primary Fermentation (# of Days & Temp): 60 days, 50 degrees avg.
Tasting Notes: Wonderfully crisp and light with nice malty flavor and touch of hops

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

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

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

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

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?