Munich Helles 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%

Only a 60 min boil using Pilsner malt ??

Hope you like the taste of corn .. :/

ds762 said:

Only a 60 min boil using Pilsner malt ??

Hope you like the taste of corn .. :/

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

JonK331 said:

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!

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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. "

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

Corn is exactly what it tastes like.

IBU looks way high for a true munich helles

StunnedMonkey said:

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. "

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

Corn is exactly what it tastes like.

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

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?

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

JonK331 said:

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

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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 ..

Why is it that so many homebrewers are *****ebags?

guitarist_713 said:

Why is it that so many homebrewers are *****ebags?

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I hear you. I think so many people are trying to prove they know the most about beer.

ds762 said:

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 ..

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Why would you get offended by that. I think its potatoes,so are you mad at my opinion? Yes dms is known as corn like but its also been described differently,my opinon is potatoes ,alot of people think cabbage also. Or "vegetable" Guess homebrewers are *****bags because they have their own opinions? Its just funny how people start misinterpereting and calling people jerks or *****bags. I guess I failed to see anything wrong with some of the others opinionated replies. Care to explain?
Ok wait. I see how someone edited what they said -about knowing you should know what your talking about. So that didnt work over to well, with saying you should post something you know about or something of that nature. Not cool.

When I said that homebrewers are *****ebags what I really meant was that homebrewers that I have encountered on homebrew talk have been sarcastic know-it-alls. Now that doesn't pertain to everyone. I think that by and large the home brewing community is very welcoming to newcomers and quick to help or explain. But there is this prevailing condescending attitude. The other thing is, everyone thinks that they are going to turn pro tomorrow. My aspirations of being a pro brewer ended about a half hour into reading about all of the exhaustive resources that it takes to get brew pub or microbrewery off the ground. Maybe DMS tastes like corn. Maybe it tastes like potatoes. Maybe he's the only person who has to drink it and I've just wasted twenty minutes of my life aimlessly venting about some post on an online forum on Thanksgiving day. Have a nice one! Cheers!

When somebody says "I stand corrected," and it's met with "nice to see you backtrack," that comes across pretty snarky.

thanks for the recipe haynie91. i think that got lost in the process. also, thanks to those who care enough to post their opinion so we can all learn something. if it were not for the input of others and the subsequent discussions, we would all still be making mead, bad mead.

It looks like mostly Pilsner malt, boiled for 60 or more minutes, is how this beer is brewed. I don't see why the presense of dms should seem so shocking.

And thanks for the recipe. I like a nice beer-hall brew.


[edit] Oh, I get it, ONLY 60 mins it's what's less than usual.

Listening to Jamal talk about Helles lagers he said he never does 90 minute boils any more, there simply not needed with today's modern malting processes. Personaly Ive done a half dozen or so lagers using pilsen malt and only 60 minute boils and have not yet encountered anything close to DMS corn or cabbage taste.

haynie91 said:

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%

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How did this turn out?
You didn't mention your fermentation notes.
Also, with your grain bill your efficiency must be poor. I do 6 Pilsner and 2 Munish, no Melanoidin and get the same OG. My recipe also split the hop additions of Hallertau (.5 @ 60, .5 @ 30)

guitarist_713 said:

Why is it that so many homebrewers are *****ebags?

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I honestly think that it is this forum that atracts *****ebags.

guitarist_713 said:

Why is it that so many homebrewers are *****ebags?

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That is the best post I've read on HBT.