100% Vienna Malt in Munich Helles?

[thethirstyweasel]

Looking forward to cooler temps and thinking of doing some lagers during the cold weather, my mind turns to helles. Most recipes I have ever seen call for 100% pilsner malt and usually decoction, or they do single infusion or a step mash and use a bit of Munich, Vienna, or a pinch of Melanoidin malt in the grist. I am wondering about just using ~100% Vienna malt. I know there is a lot of SMaSH Vienna malt experiments that have been conducted and reported on here at HBT that have been raving success stories. While I have yet to do one yet, I have no doubt this is the case. What I am wondering is can a beer made this way be considered a Munich Helles or is there a character or lack of by this technique that would make it stylistically inappropriate?
Thanks
Weez

 

[rupert130]

Call it what you want, but it is probably a Vienna lager with that grist

 

[jmcquesten]

Call it what you want, but it is probably a Vienna lager with that grist

I agree, that seems like a Vienna lager, which is still a good beer. If you want a good Helles recipe, I have one that did really well in a local competition. It's mostly pilsner malt. I can send you the recipe if interested.

 

[thethirstyweasel]

I know what your saying but @ 10 SRM being the low end for color on a Vienna lagerwouldn't you be way under using 100% Vienna malt, I'm thinking it would be 5ish SRM @ the darkest without using a little carfa or something to get the color right?

Weez

 

[popsicleian]

I personally think the lower bound of 10 SRM for a Vienna lager is nuts, and I know I'm not alone in that. Using 100% Vienna will make you a good beer, but the malt character will be very different than a Helles.

 

[thethirstyweasel]

OK that what I was looking for so you would say too malty for a Helles?
Thanks,

weez

 

[techbrau]

http://forum.germanbrewing.net

http://www.germanbrewing.net/docs/Brewing-Bavarian-Helles-v2.pdf

 

[casualbrewer]

Think the srm for all Vienna is closer to 4... Which falls in line with a Helles. I bet it would make a great Helles. If not maybe half and half with pils malt.

 

[BigEd]

Looking forward to cooler temps and thinking of doing some lagers during the cold weather, my mind turns to helles. Most recipes I have ever seen call for 100% pilsner malt and usually decoction, or they do single infusion or a step mash and use a bit of Munich, Vienna, or a pinch of Melanoidin malt in the grist. I am wondering about just using ~100% Vienna malt. I know there is a lot of SMaSH Vienna malt experiments that have been conducted and reported on here at HBT that have been raving success stories. While I have yet to do one yet, I have no doubt this is the case. What I am wondering is can a beer made this way be considered a Munich Helles or is there a character or lack of by this technique that would make it stylistically inappropriate?
Thanks
Weez

Can you call it a helles? Sure but as has already been said it's going to be a Vienna. If you made a turkey sandwich with roast beef what would you call that?

As long as you aren't concerned with entering in a competition as a helles, make it, drink it, and call it whatever you like.

 

[thethirstyweasel]

Thank you for the comments, I don't enter competitions.
I think I'm going to try a 100% Vienna malt, I think I may call it Beer. I will probably brew a more traditional Helles recipe and compare the differences/similarities so that I will know for myself and be able to share the information with others that are interested.

weez

 

[thethirstyweasel]

I agree, that seems like a Vienna lager, which is still a good beer. If you want a good Helles recipe, I have one that did really well in a local competition. It's mostly pilsner malt. I can send you the recipe if interested.

please do send the recipe I may give it a shot
Thanks

weez

 

[Bobby_M]

100% Vienna will be noticeably too malty for a Helles and I also get a caramel candy flavor. Helles really needs to be like 80% pils.

 

[TAK]

For what it's worth, I just did a 95% Vienna / 5% Dark Munich. 2 days bubbling. SRM is too low to be "in style" for a Vienna, and at 1.054, it's also a bit too big. I'd still call it a Vienna, I guess, but that's besides the point. Make what sounds good, and like you said, just call it beer.

 

[thethirstyweasel]

100% Vienna will be noticeably too malty for a Helles and I also get a caramel candy flavor. Helles really needs to be like 80% pils.

Thank you this is the type of information I was looking for

weez