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

[thelastleroy]

This recipe tonight, adapted for 5 gallons, and poor expected efficiency:

10# 2-row
1/2# Munich
1/2# Carafoam (pils)
1/8 (2oz) Victory (oops) malt - Guy at one of the LHBS I go to told me Victory and Melanoidin are interchangeable. I took his word for it but found out later online that they are quite different. Oh well.
AND......
1/8 (2oz) CaraMunich just cuz

90 mash
90 boil
1.55 Hallertauer at 60

Can't wait!

 

[BigPicture]

Just a note.

I was relaxing in the reading room and picked up my copy of Beer & Brewing magazine. http://beerandbrewing.com/ The Lager edition.

Augustiner Lagerbier Hell was listed as the 1st thing you should try in the German Helles category.

This beer is that good. If you like lagers, if you like pilsners, if you like helles.

Yes, you are in a giant beer tent in Munich!!!!

Now I've brewed this recipe once and it was FANTASTIC. Now I'm going to brew it again.

Why keep searching........................................ this is IT!!!!! Variety is the spice of life................................. but after a few flops, it's time to go back to what's tried & true.

Thank you OP!

 

[Mofoa]

This is going on my To Brew List.

I had a chance of a lifetime to go to Munich--expenses paid by my company. First night I was there, I was lucky enough to visit Augustiner. I had no knowledge of this place before that night. Dinner was excellent, and the beer...

I have never tasted any lager that can top theirs.

While the other top German brewers are very good, Augustiner stands above them, in my opinion. The only thing I have left from that night is a beer coaster

I came back home as huge fan of German food and beer. That was about 5 years ago.

About a month ago as I was perusing my local beer store, I FOUND A SIX PACK OF AUGUSTINER BEER ON THE SHELF!! Only one...with a $20 ticket. I already had my cart loaded, and as much as I wanted to grab the last one, I thought to myself I will try it next time I am there.

Have not seen them anymore.

I will give this recipe a go.

 

[Joe Dragon]

Just a note.

I was relaxing in the reading room and picked up my copy of Beer & Brewing magazine. http://beerandbrewing.com/ The Lager edition.

Augustiner Lagerbier Hell was listed as the 1st thing you should try in the German Helles category.

This beer is that good. If you like lagers, if you like pilsners, if you like helles.

Yes, you are in a giant beer tent in Munich!!!!

Now I've brewed this recipe once and it was FANTASTIC. Now I'm going to brew it again.

Why keep searching........................................ this is IT!!!!! Variety is the spice of life................................. but after a few flops, it's time to go back to what's tried & true.

Thank you OP!

OMG BP. What a nice note. I actually got a little verklempt after reading that. I'm honored and flattered and so damn happy that people are enjoying this beer.

So yes, you are in a giant beer tent in Munich!

Brew this beer, ferment is cleanly, carbonate it and enjoy. Grab a liter mug, pour it down the middle, let it foam over and run down the side.

Revel in it. Take pride in the fact that you brewed, poured and drank this beautiful beer.

It's a celebration of life!

(I have 5 gallons of this beer lagering right now and will post a picture when it's ready. Using my liter Zum Deutschen Eck mug)

 

[Mofoa]

Look at what I found at my favorite local beer establishment today...

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I have no clue why the picture came out the way it did.

This bottle simply does not exemplify what this fine lager represents when having it fresh...however, it is still very good.

If anyone is that interested, I'll take better pictures of the color...

 

[Gavin C]

OMG BP. What a nice note. I actually got a little verklempt after reading that. I'm honored and flattered and so damn happy that people are enjoying this beer.

So yes, you are in a giant beer tent in Munich!

Brew this beer, ferment is cleanly, carbonate it and enjoy. Grab a liter mug, pour it down the middle, let it foam over and run down the side.

Revel in it. Take pride in the fact that you brewed, poured and drank this beautiful beer.

It's a celebration of life!

(I have 5 gallons of this beer lagering right now and will post a picture when it's ready. Using my liter Zum Deutschen Eck mug)

Great Reading your thread and recipe Joe.

Makes me wish I had a decent stein to serve a Helles in after reading this great post. Great story behind the beer. Munich is a great city. Fantastic food, beer and amazing beer-gardens in which to enjoy them together.

 

[SFOtoMUC]

Glorious. Augustiner is proof that God loves us and wants us to be happy. Zum wohl !!!

 

[shemp]

subscribe

 

[virgil1]

I am going to brew this in a couple weeks, wanted to share my plan.

5 gallon BIAB
12 lbs 2 Row
0.75 lbs Carapils Malt
0.25 lbs Melanoidin Malt
0.75 lbs Dark Munich Malt (this is Weyermann)
1 oz Hallertau Pellets (60 mins)
1 Pkgs Southern German Lager (White Labs #WLP838) [Starter in 2 L flask for a couple days on stir plate, then cold crash, decant before pitching]

Mash at 154 for 60 mins(BIAB - recirc system)
60 min boil
1 oz Hallertau boil for 60 mins

Chill to 52 degrees
Pitch Starter(make sure starter is at about 52 degrees already)

Ferment: 7 days at 52
D-Rest 7 days at 65
Drop back to 52 - Fine with Gelatin
Drop to 40 over 3 days
Sit at 40 for 2 weeks
Keg

Thoughts?


A few questions
No 'secondary fermentation'. All in the same 6.5 gallon carboy till it hits the keg. Ok?
Are my specialty Malt amounts ok? Any too much?
I picked 'dark' munich malt as this matched closer to SRM of OP recipe


Thanks!

 

[KatoBaggins]

I am going to brew this in a couple weeks, wanted to share my plan.

5 gallon BIAB
12 lbs 2 Row
0.75 lbs Carapils Malt
0.25 lbs Melanoidin Malt
0.75 lbs Dark Munich Malt (this is Weyermann)
1 oz Hallertau Pellets (60 mins)
1 Pkgs Southern German Lager (White Labs #WLP838) [Starter in 2 L flask for a couple days on stir plate, then cold crash, decant before pitching]

Mash at 154 for 60 mins(BIAB - recirc system)
60 min boil
1 oz Hallertau boil for 60 mins

Chill to 52 degrees
Pitch Starter(make sure starter is at about 52 degrees already)

Ferment: 7 days at 52
D-Rest 7 days at 65
Drop back to 52 - Fine with Gelatin
Drop to 40 over 3 days
Sit at 40 for 2 weeks
Keg

Thoughts?


A few questions
No 'secondary fermentation'. All in the same 6.5 gallon carboy till it hits the keg. Ok?
Are my specialty Malt amounts ok? Any too much?
I picked 'dark' munich malt as this matched closer to SRM of OP recipe


Thanks!

I've only brewed this once, so please don't consider that I'm an expert or anything. I just wanted to respond so you have at least some feed back and encourage you to go for it, because I really loved this beer!

Yes, all in the same fermentor until kegging is just fine. The only time I use a secondary is if I'm adding in flavors after the primary fermentation is over and need to mix stuff in and don't want to stir up all the sediment.

I'm going to assume that your BIAB efficiency is lower than the original recipe, so the grain amounts seem in line with that assumption. Yours may be a bit more malty than mine with the slight upped quantities of Munich malt and melanoiden malt, but maybe not if you kept the percentages the same, which it looks like you did on second thought. Just be sure you aren't using the 30L dark Munich or you will be too dark for this style of beer.

You don't mention the AA rating of your hops. I used 1.66 oz of 2.7% AA Hallertauer hops for an IBU rating of 16.9. The original recipe's IBU's were 16. My 16.9 IBU's were definitely not at all "hoppy". So, use whatever quantity of hops you need to get you to around 16 IBU's. There are many online calculators are out there to figure that out if you haven't already.

Everything else looks good and normal from my limited point of view. Enjoy this beer. It's such a smooth, clean, refreshing beer. Next time I brew this I'm going to leave out the melanoiden malt and do a double decoction mash. Yum!

 

[virgil1]

I've only brewed this once, so please don't consider that I'm an expert or anything. I just wanted to respond so you have at least some feed back and encourage you to go for it, because I really loved this beer!

Yes, all in the same fermentor until kegging is just fine. The only time I use a secondary is if I'm adding in flavors after the primary fermentation is over and need to mix stuff in and don't want to stir up all the sediment.

I'm going to assume that your BIAB efficiency is lower than the original recipe, so the grain amounts seem in line with that assumption. Yours may be a bit more malty than mine with the slight upped quantities of Munich malt and melanoiden malt, but maybe not if you kept the percentages the same, which it looks like you did on second thought. Just be sure you aren't using the 30L dark Munich or you will be too dark for this style of beer.

You don't mention the AA rating of your hops. I used 1.66 oz of 2.7% AA Hallertauer hops for an IBU rating of 16.9. The original recipe's IBU's were 16. My 16.9 IBU's were definitely not at all "hoppy". So, use whatever quantity of hops you need to get you to around 16 IBU's. There are many online calculators are out there to figure that out if you haven't already.

Everything else looks good and normal from my limited point of view. Enjoy this beer. It's such a smooth, clean, refreshing beer. Next time I brew this I'm going to leave out the melanoiden malt and do a double decoction mash. Yum!

Thanks! The Dark Munich I was planning for is the one here:
http://www.homebrewsupply.com/weyermann-dark-munich.html
8-9.9 L.
They have the "light munich" as well, would that work?
http://www.homebrewsupply.com/weyermann-light-munich-malt.html
5.1 - 7 L

Can I just skip the melanoiden Malt? I have never used that. Has anyone tried this recipe with and without it(and still not doing a decoction)?

 

[KatoBaggins]

Thanks! The Dark Munich I was planning for is the one here:
http://www.homebrewsupply.com/weyermann-dark-munich.html
8-9.9 L.
They have the "light munich" as well, would that work?
http://www.homebrewsupply.com/weyermann-light-munich-malt.html
5.1 - 7 L

Can I just skip the melanoiden Malt? I have never used that. Has anyone tried this recipe with and without it(and still not doing a decoction)?

I'm pretty sure either will be fine, but you're right in picking the dark Munich I to match the original recipe's color. So, if you think you want your beer lighter in color, go with the second option above.

As for the melanoiden malt, I love a malty beer. Melanoiden adds that little something in the malt flavor section of my palette that I find really, really pleasing. The only reason I want to try a decoction over the melanoiden malt is to see if I can tell one from the other. (Melanoiden mimicks the flavor profile created from decoction mashing.) I'm betting I can't. I say don't skip it for two reasons: 1. It adds another layer of malty goodness to a helles, and 2. I like brewing a recipe as close as I can to the original before I go off making changes.

Let us know how it goes and what you end up doing. And pictures are always a bonus.

 

[virgil1]

I'm pretty sure either will be fine, but you're right in picking the dark Munich I to match the original recipe's color. So, if you think you want your beer lighter in color, go with the second option above.

As for the melanoiden malt, I love a malty beer. Melanoiden adds that little something in the malt flavor section of my palette that I find really, really pleasing. The only reason I want to try a decoction over the melanoiden malt is to see if I can tell one from the other. (Melanoiden mimicks the flavor profile created from decoction mashing.) I'm betting I can't. I say don't skip it for two reasons: 1. It adds another layer of malty goodness to a helles, and 2. I like brewing a recipe as close as I can to the original before I go off making changes.

Let us know how it goes and what you end up doing. And pictures are always a bonus.

I'll post pics for sure. Thanks for the advice!

 

[Joe Dragon]

I am going to brew this in a couple weeks, wanted to share my plan.

5 gallon BIAB
12 lbs 2 Row
0.75 lbs Carapils Malt
0.25 lbs Melanoidin Malt
0.75 lbs Dark Munich Malt (this is Weyermann)
1 oz Hallertau Pellets (60 mins)
1 Pkgs Southern German Lager (White Labs #WLP838) [Starter in 2 L flask for a couple days on stir plate, then cold crash, decant before pitching]

Mash at 154 for 60 mins(BIAB - recirc system)
60 min boil
1 oz Hallertau boil for 60 mins

Chill to 52 degrees
Pitch Starter(make sure starter is at about 52 degrees already)

Ferment: 7 days at 52
D-Rest 7 days at 65
Drop back to 52 - Fine with Gelatin
Drop to 40 over 3 days
Sit at 40 for 2 weeks
Keg

Thoughts?


A few questions
No 'secondary fermentation'. All in the same 6.5 gallon carboy till it hits the keg. Ok?
Are my specialty Malt amounts ok? Any too much?
I picked 'dark' munich malt as this matched closer to SRM of OP recipe


Thanks!

Sorry for the late reply and "Thank you" to Kato for the solid reply.

No secondary is fine although the longer you lager this beer the better it gets. I would not recommend lagering for 6 weeks on the yeast cake. You will be fine at 2 or 3 weeks.

Of course it's your beer but the Melanoiden really does add a certain complexity to the beer. Taste the grain (Taste all your grains except carapils cuz you'll break a tooth).

Your SRM looks fine. Brew it and post a picture!

 

[virgil1]

My supplies arrive shortly. Going to do this brew end of next week. I have been reading around about the best vessel to lager in. I was thinking of going to the keg AND carb'ing it right away. Would the carb'ing have a bad impact? I read around and people seem to think its fine. So my schedule would be:

Ferment: 7 days at 52 in carboy
D-Rest 7 days at 65 in carboy (is 7 too long? Should I do 3 or 4?)
Drop back to 52 - Fine with Gelatin in carboy
**rack to keg, put at 14 PSI
Drop to 40 over 3 days
Sit at 40 for 2 weeks

Thoughts?

 

[KatoBaggins]

I think carbing and lagering at the same time is fine. I've never noticed any difference, but YMMV. Everything looks good to me. Should turn out great.

Though on the D-rest, that's a variable. If you don't detect diacetyl then you don't really need to do one, but if you have some, let it sit until it goes away. Could be 2-3 days or could be longer. But doing a d-rest for 2-3 days just on GP wouldn't hurt anything at all either.

 

[virgil1]

I made this beer last weekend per my previous post. In the fermentor now. Hit my OG of 1.051, and just took a sample. Its at 1.020 right now. Going to let it go a couple more days then raise the temp for a rest until next weekend....then move to keg and start the lager process! Ferm temp set to 52 F.

 

[virgil1]

I just brewed this recipe with Melanoidin, was looking for an organic substitute(I know I will brew this many more times). Would this work in its place?
http://www.breworganic.com/chateau-castle-organic-biscuit-malt-1-lb.html

Thanks!

 

[KatoBaggins]

I just brewed this recipe with Melanoidin, was looking for an organic substitute(I know I will brew this many more times). Would this work in its place?
http://www.breworganic.com/chateau-castle-organic-biscuit-malt-1-lb.html

Thanks!

I've no great experience with biscuit malt, but flavor/aroma profile is different to me than melanoidin malt. Biscuit is called biscuit for obvious reasons. I've used in in ESB's to try and give it a little twist. Melanoidin, to me, gives a beer that undefinable extra bit of malty goodness.

I did a cursory search for organic melanoidin malt and found a couple of vendors selling it. So, you might be able to get melanoidin, but not from the vendor you linked to. Also, in the book Radical Brewing the author states that aromatic malt and melanoidin malt are basically the same thing. I have not used aromatic malt, so I can't say that's true or not, but it would seem that it would be a closer choice than biscuit malt. But, I did not find organic aromatic malt, but you might.

Sorry, for the limited experience in this answer. I was hoping someone else would reply. So, take my answer for what it's worth.

 

[virgil1]

I've no great experience with biscuit malt, but flavor/aroma profile is different to me than melanoidin malt. Biscuit is called biscuit for obvious reasons. I've used in in ESB's to try and give it a little twist. Melanoidin, to me, gives a beer that undefinable extra bit of malty goodness.

I did a cursory search for organic melanoidin malt and found a couple of vendors selling it. So, you might be able to get melanoidin, but not from the vendor you linking to. Also, in the book Radical Brewing the author states that aromatic malt and melanoidin malt are basically the same thing. I have not used aromatic malt, so I can't say that's true or not, but it would seem that it would be a closer choice than biscuit malt. But, I did not fine organic aromatic malt, but you might.

Sorry, for the limited experience in this answer. I was hoping someone else would reply. So, take my answer for what it's worth.

Thanks! I appreciate it. I have a while to decide..and I still have some melanoidin left from this batch, so I will most likely use it in the next one. Prob brew it in May. Will post pics as this one gets done!

 

[Joe Dragon]

Thanks! I appreciate it. I have a while to decide..and I still have some melanoidin left from this batch, so I will most likely use it in the next one. Prob brew it in May. Will post pics as this one gets done!

You could create your own melanoiden the old fashioned way.

A decoction will produce melanoiden and will certainly be organic. You won't even really have to perform a multi-step decoction. With 1/2 hour left in your mash schedule, pull a gallon or two of thick grist (I use a big strainer), add that to a pot, cover the grist with wort and slowly bring it to a boil.

Hold that thick grist at a boil for 10 minutes (stir a LOT) and add it back to the tun at mash-out time. You'll raise your mash temps and infuse a level of melanoiden. It can be a bit sloppy but it's no big deal.

 

[virgil1]

You could create your own melanoiden the old fashioned way.

A decoction will produce melanoiden and will certainly be organic. You won't even really have to perform a multi-step decoction. With 1/2 hour left in your mash schedule, pull a gallon or two of thick grist (I use a big strainer), add that to a pot, cover the grist with wort and slowly bring it to a boil.

Hold that thick grist at a boil for 10 minutes (stir a LOT) and add it back to the tun at mash-out time. You'll raise your mash temps and infuse a level of melanoiden. It can be a bit sloppy but it's no big deal.

Thanks! I might try this as well. I do my BIAB in my garage, all electric. I don't have a propane burner there, though I do have one in the backyard on my BBQ. In an attached house though...so would have to go through downstairs to the backyard and back.

 

[BigPicture]

Brewing this baby again! I can't wait! Today is the boil, how am I gonna wait to drink it.

 

[virgil1]

I finally got around to trying this last night. I had put the gas on it Tuesday. It tasted great! The picture isn't great, but it's the only one I had. A few weeks ago I was having problems with one of my taps leaking. I took it all apart, soaked it in PBW, put it all back together, seemed fine. Last night my entire keg of lager slow leaked down the garage drain. Sadness beer.

 

[syke0021]

Augustiner Helles is quintessential Munchen! While I appreciate that a clone may not be totally possible, this forum has provided a great deal of useful information for crafting my own Helles. Thanks to everyone who contributed!!! I wanted to share a photo of a liter from my most recent tapping of what I'm calling "4th Star Helles". Cheers!

 

[Joe Dragon]

Outstanding! Thank you for sharing the picture. Looks delicious!

Augustiner Helles is quintessential Munchen! While I appreciate that a clone may not be totally possible, this forum has provided a great deal of useful information for crafting my own Helles. Thanks to everyone who contributed!!! I wanted to share a photo of a liter from my most recent tapping of what I'm calling "4th Star Helles". Cheers!

 

[shemp]

I think I'm gonna cry. That sucks.

 

[wh7699]

Can I use the yeast s-189 to this beer?thanks

 

[jensek]

Can I use the yeast s-189 to this beer?thanks

I would think yes. http://brulosophy.com/2016/12/15/ye...w-3470-vs-saflager-s-189-exbeeriment-results/

 

[virgil1]

I brewed this again last night(hard to get time to brew with an 18 month old in the house).
10 lb 8 oz 2-Row
9.6 oz Cara Pils
9.6 oz Munich
2.4 oz Melanoiden
8.5 gallons water to start
154 degrees mash for 75 minutes
60 minute boil
1 tsp Gypsum
and
1.25 oz Hallertauer Mittelfrueh

Hit my OG of 1.051

Ran through counterflow chiller, got it down to 70 degrees
threw it in my fermenter/chest freezer(brewPi) overnight to get it to 54 degrees. Was at about 55 degrees this morning(after about 8 hours cooling). I rehydrated Saflager Lager 34/70 and pitched. Will post results.
Note that I had some 'older' grain, but it was in sealed plastic bags and in a Vittle Vault. Hops were also a bit older, but I had them in the original sealed bags in the fridge.