Munich Helles 2011 1st Place HBT- Light lager- Augustiner Lagerbier Hell

[Joe Dragon]

And here it is. This will be my first ever 10 gallon batch which I will start on Monday! Prost!

Beautiful! Look at that snow white head! Love it.

Thank you for posting the picture.

I'm all kegged up and when it's ready to pour I'll post a picture too.

Nice job brewing a difficult style.

 

[02andYou]

I believe this is 4th or 5th generation of this beer... I dunno, drank so much of It can't remember. Would hazard to say I've made 30-40 gallons of this beer. Crowd favorite, more importantly; my favorite.

 

[Joe Dragon]

I believe this is 4th or 5th generation of this beer... I dunno, drank so much of It can't remember. Would hazard to say I've made 30-40 gallons of this beer. Crowd favorite, more importantly; my favorite.

Are you kidding me? Look at that beer! Absolutely beautiful!

Drats, now I'm going to have to brew it up again.

Great job 02.

 

[barhoc11]

Brewing this up right now, color looks great and pre boil gravity was spot on. I will try to post some pictures once I have it on tap.

 

[he-brews]

I'm kinda new and been doing all grain for a couple months now and I have an old fridge to lager in. Is this a 5 gallon recipe? Surely not for a light lager?

 

[Joe Dragon]

I'm kinda new and been doing all grain for a couple months now and I have an old fridge to lager in. Is this a 5 gallon recipe? Surely not for a light lager?

Nope. 10 gallons of goodness.

"Batch Size (Gallons): 10"

Don't be afraid to ask question. PM me if needed because I don't always check this site or thread.

 

[Jbt]

Did anyone check mash ph that used a Munich profile? Does not seem that there is enough dark malt to set the mash with that high of a carbonate level. Or did you add acid? I would like to make this and my house water is real close to Munich profile.

 

[he-brews]

Ok I bought all the stuff to make this lager but it wet be ready in time for my occasion in march, could I possibly use a ale yeast on this recipe, would it turn out?

 

[barhoc11]

I have been gradually dropping my primary to lagering temperature (39F) after my D Rest, what is the minimum I really need to lager this for at 39F? The beer tasted good when I took a gravity sample after the D Rest, I cant imagine it needs too long of a lagering time. Also, the hydrometer sample I stuck in the refrigerator cleared up within a week, this makes me think that I could get this lagered in less than 2 weeks if needed?

 

[TacoBrew]

I brewed 10 gallons of this yesterday and aside from accidentally adding a full pound of melanoidin instead of the 0.25 (ugh!), I think it turned out great. Ended up with a bit higher efficiency and mashed closer to 150 (still having a pain in the ass nailing down my temps due to the varying weather outdoors). It's in my fermentation fridge at 51 degrees. Will update more when it comes to tasting.

 

[Joe Dragon]

Ok I bought all the stuff to make this lager but it wet be ready in time for my occasion in march, could I possibly use a ale yeast on this recipe, would it turn out?

He-brews,

You certainly can use an ale yeast..... but it won't be a lager. Ale yeasts have a bit of a fruitiness and some esters that lager yeasts avoid.

It certainly will be good but will probably be more in the line of a cream ale instead of a Helles.

Brew it up. No harm at all!

 

[Joe Dragon]

I have been gradually dropping my primary to lagering temperature (39F) after my D Rest, what is the minimum I really need to lager this for at 39F? The beer tasted good when I took a gravity sample after the D Rest, I cant imagine it needs too long of a lagering time. Also, the hydrometer sample I stuck in the refrigerator cleared up within a week, this makes me think that I could get this lagered in less than 2 weeks if needed?

Two weeks will be fine. Sounds like you did everything perfectly.

 

[Joe Dragon]

I brewed 10 gallons of this yesterday and aside from accidentally adding a full pound of melanoidin instead of the 0.25 (ugh!), I think it turned out great. Ended up with a bit higher efficiency and mashed closer to 150 (still having a pain in the ass nailing down my temps due to the varying weather outdoors). It's in my fermentation fridge at 51 degrees. Will update more when it comes to tasting.

Sounds good Taco. Maybe the extra melanoiden will actually improve the beer! Keep us posted.

 

[he-brews]

Thanks man I think I'm gonna brew it up Friday morning I have an Irish yeast that I washed about a month ago what do u think about using that?

 

[Joe Dragon]

Thanks man I think I'm gonna brew it up Friday morning I have an Irish yeast that I washed about a month ago what do u think about using that?

I think it's going to work out great and you'll make a fine beer.

Off topic but if you normally brew with tap water try using mostly R.O. or distilled.

Of all the changes I've made to my process over the years- water is by far the most important. I can't express this enough to any brewer.

 

[he-brews]

Yes I have an RO/DI unit that's really brand new but how much of this water should I use? I bought 5 gallon of spring water for this beer and so I would have another fermenting vessel, lol.

 

[WileECoyote]

Subscribed. I have to try this recipe.

Cheers

 

[austintxeric]

This is my first 10 gallon batch BIAB and also my first lager...heating up the water now!

 

[austintxeric]

Brew day went fairly smooth, although I accidentally added my 60 minute hops at the 90 minute mark. I decided to continue with 90 minute boil. My Og clocked in at 1.057 so maybe the extra ibus won't be too noticeable. Cooled wort to 51 and split a 4L starter between my carboys. Hoping for activity in the morning!

 

[Joe Dragon]

Brew day went fairly smooth, although I accidentally added my 60 minute hops at the 90 minute mark. I decided to continue with 90 minute boil. My Og clocked in at 1.057 so maybe the extra ibus won't be too noticeable. Cooled wort to 51 and split a 4L starter between my carboys. Hoping for activity in the morning!

Good job! You are fine with the 90 minute addition. Hop utilization is rarely over 30% overall and the additional 30 minutes will not affect the beer at all. You could boil those hops all day and not get over 30% utilization.

Your temperatures and starter volume are excellent.

Keep us posted and throw some pictures up when available.

 

[TacoBrew]

I will say this: the Wyeast 2308 (equivalent of the wlp838) produces quite a prolific sulfur smell.

 

[borden]

Did anyone check mash ph that used a Munich profile? Does not seem that there is enough dark malt to set the mash with that high of a carbonate level. Or did you add acid? I would like to make this and my house water is real close to Munich profile.

I had the same question. I've never gone for a profile as naturally alkaline as Munich, and no matter how I mess with the numbers in Bru'n Water, I end up with a mash pH that's too high.

Would the best approach be to mimic the Munich ions and then adjust with lactic acid down to a suitable mash pH?

 

[Joe Dragon]

I had the same question. I've never gone for a profile as naturally alkaline as Munich, and no matter how I mess with the numbers in Bru'n Water, I end up with a mash pH that's too high.

Would the best approach be to mimic the Munich ions and then adjust with lactic acid down to a suitable mash pH?

I finally gave up. I now use all R.O. water and add 10 grams of gypsum and 6 grams of Calcium Chloride. That brings the PH to 5.58. The only thing out of range is magnesium and I'm not concerned.

NOTE: I'm no water expert but these numbers work for me in EZ Water.

 

[Jbt]

I finally gave up. I now use all R.O. water and add 10 grams of gypsum and 6 grams of Calcium Chloride. That brings the PH to 5.58. The only thing out of range is magnesium and I'm not concerned.

NOTE: I'm no water expert but these numbers work for me in EZ Water.

I usually use all RO. 10grams of gypsum I feel is alot for this beer. I think 10 grams Calcium Chloride 5 in mash and 5 in kettle would be better. In my opinon. The calcium chloride will enhance the maltyness of the brew.

Also If you are using RO there is no Mg in the water or the your additions unless your adding epsom salt

I am going to brew this this coming weekend I will be using RO and 5 and 5 of C.C.

 

[jb3218]

how would you convert this to extract brewing?

 

[barhoc11]

I just got this on tap and started carbing it up so I figured I would give it a taste, it couldn't be that good after only a week of lagering and little to no carbonation, right?

Besides being a little cloudy and undercarbed, this beer is amazing. Its exactly what I wanted, a lighter easy drinking beer with flavor.

I am going to give it another week to carb up and clear a bit more but I will post pictures then. Thanks for the great recipe!

 

[TacoBrew]

I started raising the temp to 68 the other day for a diacetyl rest, 9 days after pitching. The gravity was at 1.020 and I'm assuming the yeast will still be working on the last bit of attenuation to get me down to 1.012. Is this about the same fermentation schedule others have been seeing?

 

[Joe Dragon]

I just got this on tap and started carbing it up so I figured I would give it a taste, it couldn't be that good after only a week of lagering and little to no carbonation, right?

Besides being a little cloudy and undercarbed, this beer is amazing. Its exactly what I wanted, a lighter easy drinking beer with flavor.

I am going to give it another week to carb up and clear a bit more but I will post pictures then. Thanks for the great recipe!

You are very welcome. I'm thrilled that you are enjoying the beer.

I guarantee that the last pint you pour will be the very best.

 

[Joe Dragon]

I started raising the temp to 68 the other day for a diacetyl rest, 9 days after pitching. The gravity was at 1.020 and I'm assuming the yeast will still be working on the last bit of attenuation to get me down to 1.012. Is this about the same fermentation schedule others have been seeing?

Taco,

Yes, the beer could have been pulled a few days earlier when the yeast were more active. They will still look for things to eat and raising the temperature will give them a boost. Check the gravity in a few days. It should have dropped. If not, you can gently stir up the yeast and keep the fermenter warm. They will finish but it may take a while.

 

[dlester]

Last night I drew the first pint off this batch...Worth the Wait! Excellent flavor, beautiful color - really nice lager. After tasting this, I put in my grain order for a full 10 gal batch.

Congrats on the first place.

Is your beer sweet or dry? The style guidelines state the beer is supposed to be very malty/dry, but not sweet. I have done a one of these and have a new batch in the fridge.

The first Helles Boch (HB) was really good and won a second place in a large competition. However, I determined it was too sweet for the style guidelines (and my hop IBU was too low). I thought it might be because I mashed at 154F like you. I did some research and determined that from 154F and up you start getting the sugars that don't ferment as well creating a sweetness.

My HB in the fridge was mashed at 142F and appears much drier. I know I'll get a very dry beer that is malty, but can't make any judgments until it is done.

What is your opinion on using 154F vs lower temps for mashing? Do you think your beer is to style guidelines? I ask because I might have made an error on my first attempt, like pulling it off of fermentation too soon etc. (yes I did the D-rest), and haven't made enough batches to have an experienced opinion.

I personally loved my Boch using the 154F for mashing, in fact, I prefer a sweeter beer if that's the cause. However, I'm now trying to make mine to style for a better placement in competitions.

Your thoughts?

Cheers