jrhammonds
Well-Known Member
I'll make this as simple as I can.
I've been brewing all-grain for 10 years, lagers for 2. I've recently become obsessed with trying to replicate the explicit BREAD flavor that you find in a Paulaner Helles or a Bitburger. I'm not talking about the generic bread/malt flavor that many people talk about in Munich/Vienna/Maris etc... I'm referring to that "I just took a bite of the crust of a french baguette" bread flavor. (Paulaner Helles and Bitburger have it; Spaten, Czech Pils, and other continental Pils's do not--just to clarify).
Currently, I'm on my 5th batch of German Helles. I only change a small variable each batch so I can isolate this issue.
As it stands my recipe has been a tweaked verson of this:
91% German Pils (Best Malz)
6% Munich 9L (Weyerman) (but I've also done Light Munich 6L)
1% Melanoidin (Wyerman)
So far.. fantastic beers! But no french crusty baguette flavor. I know some use Durst Malt, some Weyerman. I've done triple decoctions before with my Czech Pils recipe, but not this guy; but I can't help but wonder WHAT MALT has this distinct flavor. Is it a brand? Another malt? Decoction?
If you know exactly what I'm talking about, help a brother out! Thanks!
I've been brewing all-grain for 10 years, lagers for 2. I've recently become obsessed with trying to replicate the explicit BREAD flavor that you find in a Paulaner Helles or a Bitburger. I'm not talking about the generic bread/malt flavor that many people talk about in Munich/Vienna/Maris etc... I'm referring to that "I just took a bite of the crust of a french baguette" bread flavor. (Paulaner Helles and Bitburger have it; Spaten, Czech Pils, and other continental Pils's do not--just to clarify).
Currently, I'm on my 5th batch of German Helles. I only change a small variable each batch so I can isolate this issue.
As it stands my recipe has been a tweaked verson of this:
91% German Pils (Best Malz)
6% Munich 9L (Weyerman) (but I've also done Light Munich 6L)
1% Melanoidin (Wyerman)
So far.. fantastic beers! But no french crusty baguette flavor. I know some use Durst Malt, some Weyerman. I've done triple decoctions before with my Czech Pils recipe, but not this guy; but I can't help but wonder WHAT MALT has this distinct flavor. Is it a brand? Another malt? Decoction?
If you know exactly what I'm talking about, help a brother out! Thanks!