Helles Recipe

[snwmnhntr]

Let me know what you think of this Helles recipe....




Type: All Grain
Date: 1/1/2000
Batch Size: 5.25 gal
Brewer: Jay Allred
Boil Size: 6.43 gal Asst Brewer:
Boil Time: 90 min Equipment: Snowman Hunter Brewery
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
7.00 lb Pilsner (Weyermann) (1.7 SRM) Grain 77.78 %
1.00 lb Carafoam (Weyermann) (2.0 SRM) Grain 11.11 %
1.00 lb Munich I (Weyermann) (7.1 SRM) Grain 11.11 %
1.50 oz Hallertauer [3.60 %] (60 min) Hops 19.4 IBU
0.26 tsp Irish Moss (Boil 10.0 min) Misc
0.53 tsp Yeast Nutrient (Boil 10.0 min) Misc
1 Pkgs Bohemian Lager (Wyeast Labs #2124) Yeast-Lager



Beer Profile

Est Original Gravity: 1.048 SG
Measured Original Gravity: 1.048 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.55 % Actual Alcohol by Vol: 4.69 %
Bitterness: 19.4 IBU Calories: 212 cal/pint
Est Color: 3.9 SRM Color: Color


Mash Profile

Mash Name: Double Infusion, Light Body Total Grain Weight: 9.00 lb
Sparge Water: 1.89 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Double Infusion, Light Body Step Time Name Description Step Temp
30 min Protein Rest Add 8.10 qt of water at 132.1 F 122.0 F
30 min Saccrification Add 7.20 qt of water at 187.9 F 150.0 F
10 min Mash Out Add 7.20 qt of water at 210.3 F 168.0 F

 

[motobrewer]

i have no comments, but I would like to hear what you did for your Maibock.

 

[Malticulous]

Just to repeat info from someone I consider an expert (Kris England.) Use several different pils malts and nothing else with a triple decoction mash. I've never done it but he knows what he's talking about.

 

[BigEd]

Just to repeat info from someone I consider an expert (Kris England.) Use several different pils malts and nothing else with a triple decoction mash. I've never done it but he knows what he's talking about.

I would agree. Munich malt is not part of a Helles, it's just pilsner malt. A little CaraPils is OK if you like it (I do) but 11% is overdoing it. 3% works for me. The 2124 yeast is fine but my preference would be a Southern German strain like 2206 or 2308.

 

[StMarcos]

Is carapils the same thing as carafoam?

 

[BigEd]

Is carapils the same thing as carafoam?

Quite similar, they are both dextrin malts from different maltsters. Carapils is often used as a generic description, CaraFoam is a product of Weyermann.

 

[menschmaschine]

Lose the protein rest. If you want to do a double infusion, go from ~145°F to 158°F.

Lose the Munich and cut the Carafoam in half or less (and replace those with the Pilsner malt).

You shouldn't need the Irish Moss. I never use kettle finings in my lagers (Helles) and they turn out very clear. Just get a good hot and cold break.

Not sure about the yeast nutrients. I always thought they were more for extract batches since all grain wort has plenty of nutrients in it.

Whatever you do, I'm sure it will be tasty!

 

[passedpawn]

There should be a noticeable malt presence in a munich helles. Not as much as a ocfest, of course. If you do not do a decoction mash, you need to leave the Munich and/or add a bit of melanoiden malt.

I think the carafoam is a brilliant idea. My recent helles did not head up well (but I nailed the taste!).

 

[snwmnhntr]

There should be a noticeable malt presence in a munich helles. Not as much as a ocfest, of course. If you do not do a decoction mash, you need to leave the Munich and/or add a bit of melanoiden malt.

I think the carafoam is a brilliant idea. My recent helles did not head up well (but I nailed the taste!).

That was my thought since I will not be doing a decoction. I've seen plenty of award winning helles recipes with munich in them. what percentage of munich did you use? am I in the neighborhood?

Thanks for all your comment everyone.:rockin:

 

[passedpawn]

That was my thought since I will not be doing a decoction. I've seen plenty of award winning helles recipes with munich in them. what percentage of munich did you use? am I in the neighborhood?

Thanks for all your comment everyone.:rockin:

This is pretty close to Jamil's recipe from Brewing Classic Styles.

Recipe Specifications
--------------------------
Batch Size: 12.00 gal
Boil Size: 15.61 gal
Estimated OG: 1.051 SG
Estimated Color: 4.1 SRM
Estimated IBU: 17.7 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
18.50 lb SB Pilsner (2 Row) Malteurop (1.7 SRM) Grain 91.36 %
1.25 lb SB Munich Malt Light (5.7 SRM) Grain 6.17 %
0.50 lb SB Melanoiden Malt (28.0 SRM) Grain 2.47 %
2.25 oz Williamette [4.80 %] (90 min) Hops 17.7 IBU
2 Pkgs Bavarian Lager (Wyeast Labs #2206) [StarteYeast-Lager

 

[menschmaschine]

FWIW, I've done the same Helles recipe (97.5% pilsner, 2.5% cara-pils) with a single decoction (143°F to 158°F) and direct-fired step mash (same temps). I couldn't tell a difference in the maltiness. They both had good maltiness.