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Munich Helles Show Notes
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This is a summary of an episode of The Jamil Show.
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Show Notes
Segment 1
- 02:00 - Jon talks about how Jamil graded one of his beers in a competition. Jon gives Jamil a hard time about using the word "biscuity" too much.
- 03:00 - Is it worth it to get the Pale chocolate malt? Can I substitute regular Chocolate Malt?
- 07:00 - Jon had another score sheet where he was told to substitute Carafa II for the Chocolate Malt he was using. Jamil talks about the advantages of Carafa II.
- 08:00 - Munich Helles Description
- 09:00 - Jamil says the biggest problem brewers have with a Munich Helles in America is that they are too sweet. They should be very dry with a light body.
- 10:00 - Jamil talks about the difference between malty and sweet characters in a beer. It is possible to have one without the other.
- 11:00 - The benefits of CaraFoam are debated.
- 13:00 - The need to implelement mash rests and their affect on malt aroma and taste are debated.
- 14:00 - Jamil and Jon compare and contrast light and heavy body with the amount of malty taste.
- Decoction Mash will increase maltyness
- Different yeast strains will mask certain flavors, giving malt a chance to shine
- The vast majority of the malty taste will come from the grain bill
- 18:00 - Break
Segment 2
- 19:00 - Easy drinking malty beer. Around 5% ABV. There's no good example here int he US.
- 20:00 - Jamil really liked his last Helles
- 21:00 - Jamil's Recipe
- 22:00 - Melenoidens add flavor. He compairs the difference between bread and toast. The flavor difference is melenoiden
- 24:00 - Extract Version
- 24:00 - Jon Plise's Recipe
Jon's Munich Helles, Munich Helles, All Grain, 6.00 gal Estimated OG: 1.050 SG Estimated FG: 1.013 SG Estimated %ABV: 4.82 % Estimated Color: 4.4 SRM Estimated IBU: 10.0 IBU Efficiency: 70.00 % Boil Time: 60 Minutes Ingredients: Amount Item Type % or IBU 9.82 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 85.00 % 1.15 lb Munich I (Weyermann) (7.1 SRM) Grain 10.00 % 0.58 lb Carafoam (2.0 SRM) Grain 5.00 % 0.50 oz Saaz [4.00 %] (60 min) Hops 7.5 IBU 1.00 oz Saaz [4.00 %] (1 min) Hops 2.5 IBU 1 Pkgs German Bock Lager (White Labs #WLP833) Yeast-Lager Mash Schedule: Double Infusion, Light Body Step Time Name Description Step Temp 30 min Protein Rest Add 10.39 qt of water at 132.1 F 122.0 F 30 min Saccrification Add 9.24 qt of water at 199.6 F 155.0 F Fermentation: Primary fermentation (28 days at 50.0 F) Notes: Jon will chill down to 75. Pitch his yeast. Then put it in the fridge to keep the cooling going on until 50F. Mash at 122, Apply heat until you reach 155.
- 25:00 - Jon Believes his munich may be too much. He plans on cutting it back.
- 26:00 - One problem people will run into is DMS. Jamil talks about how DMS is formed and how to get rid of it.
- You are generating DMS when wort is over 140F
- There are a lot of DMS precursors in Pilsner malt. It is not in other malts due to the kilning process
- Counterflow chillers will give you problems due to the wort sitting above 140F while it is waiting to go through the chiller.
- Boiling allows the precursors to escape through the steam
- 28:00 Would you recommmend leaving the lid off while chilling until you get to 140F?
- Yes... but generally its fast enough it doesn't really matter
- With the Immersion whirl pool chiller, you can get it down to 140F in 1 minute
- 30:00 - One bittering addition at 60 minutes. 18-20 IBUs.
- Use a lower alpha acid hop to get the flavor to come through. Such as Hallertauer
- 33:00 - Mash temp 150F.
- Jon does 155F with a protein rest. Jamil believes he gets a dry beer because he is ramping up through the mash temps to get to 155F.
- 35:00 - Jamil does a 65 minute boil since he is using the immersion chiller. He believes that he doesn't have problem with DMS due to his quick method of chilling.
- Jon does a 90 minute boil due to his concerns with the corn taste.
- 36:00 - Jon does a whirl pool with his counter flow chiller. Jamil says that this is a good idea.
- 37:00 - Break
Segment 3
- 38:30 - Fermentation and Yeast
- 39:00 - Jon is using WLP833, the Ayinger Strain. Jamil uses WLP830. Jamil likes both. He's gone back and forth.
- 40:00 - Jamil recommends picking one lager strain and sticking with it. It will allow you to get to know it. Learn how to make it happy.
- 42:00 - Jamil recommends to make one batch of beer. Split it up in multiple fermenters. Add a different lager pitch to each one. See which one yo like best. That is probably the one that best fits your water, brewing style, ect.
- 43:00 - Jamil likes to chill his wort down to 43F before it goes into the fermenter. He pitches his yeast and oxygenates. He sets the temperature control for 50F. He allows it to ferment up to four weeks. Sometimes as long as eight weeks. Just make sure you have healthy yeast.
- 45:00 - Jamil does not like secondary fermentation, especially for lagers.
- 45:00 - Jon will cool to 75F and pitch his yeast. He then go to the fridge to get it to 50F. Jamil seems to think that this works because the temperature drops so quickly. Jon says he does it because he wants a quick start. Jamil says that just because you don't see anything happening, doesn't mean it is not. With cold ferments, more CO2 stays in solution and will take longer to start bubbling.
- 48:00 - Jamil says that you shouldn't pitch 1 tube of white labs into 70F wort and expect a perfect beer. Under pitching and high temps leave you with more esters. Any time you are growing yeast and it is deficient in something that is needed (oxygen), it will produce off flavors. More oxygen can go into solution at lower temperatures.
- 50:00 - Give a large pitch to for a clean fermentation. Over pitching in Ales will hurt your flavor profile
- 51:00 - Ingredient recap
- 52:00 - Should the yeast starter be done at 50F?
- You can do the yeast starter around 70F. But you will need to decant. This is due to oxidation and esters.
- 53:00 - Do you need a diacetyl rest?
