crazyirishman34 said:I guess that my question would be why Kolsh and not a Munich Lager?
E-rok said:quick question, this recipe requires a 90 minute mash and a 90 minute boil? How would I maintain temperatures in my mash tun over 90 min? I tend to find they drop about 5 deg over 60 min.
I made this 3 months ago, per the recipe, BIAB method and used Notty.
I fermented low 60's and it came out very nice.
My best light beer so far, my BMC loving dad wants to drink the whole keg.
To me, the few brews I have used so far with nottingham all have a flavor to them that I dont care for, this brew has the least of "that yeast flavor" that I can not put my finger on exactly that comes from nottingham I believe....(all were fermented 60-62)
I have tried others brews with s-05 and lighter grain bills that have not come close to this.
The first few batches of beer I did with notty I did not hydrate or use oxygen on the wort.
This Helles brew I did both, hydrate the dry yeast and hit it up the wort with pure oxygen.
I want to make this same recipe with a lager yeast and see how it changes things or even my new favorite,super clean yeast, pacman. WLP029 Kolsh yeast is in my future plans also.
good luck to all
thanks Kevin
el_caro said:I have had this in primary for 7 days and it is down to 1.012 using Wyeast Kolsch yeast. I wanted to rack it to a smaller fermenter only for the reason I need the bigger one it is currently in for a brew I would like to do this weekend + I would like to use the yeast cake for this weekend's brew (without doing a starter).
I was planning to leave it in the smaller fermenter for about another 3 weeks then bottle.
Are there any likely issues with moving it at this early stage?
Just brewed this today. Added double the carapils by accident. Collected 8.5 gallons of wort and boiled for 90mins, ended up with 5 gallons at 1.049. So I added the half gallon back in water and ended up at 1.043. Pretty close! Mash was right on 154 for 90.
Looks really good. Mine was like that for a few weeks in keg, then I added Gelatin Finings about a week ago. Since then it has been super clear, which matches the crisp taste. Great brew, glad I did 10 gallons as well.
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Munich Helles is a very light German beer that was created in Munich in 1895 at the Spaten brewery by Gabriel Sedlmayr to compete with Pilsner-style beers. It is a malt-accentuated beer that is not overly sweet, but rather focuses on malt flavor with underlying hop bitterness in a supporting role.
This is the kind of beer I expect to taste when I see those pictures of huge mugs at a German beerfest. Very pilsner like in color, but the head retention suits this malty beverage just perfect. I added some Vienna to really bring out the malt profile.
A very simple recipe, this beer is also easy on the hops budget. For a 5.5 gallon batch, just divide everything in half.
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Batch Size: 11.50 gal
Boil Size: 13.16 gal
Estimated OG: 1.041 SG
Estimated Color: 3.7 SRM
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Estimated IBU: 16.4 IBU
Brewhouse Efficiency: 72.0 %
Boil Time: 90 Minutes
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Ingredients:
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15.00 lb Pilsner (2 Row) Ger (2.0 SRM)
1.00 lb Munich Malt (9.0 SRM)
1.00 lb Vienna Malt (3.5 SRM)
0.50 lb Cara-Pils/Dextrine (2.0 SRM)
3.00 oz Tettnang [3.20%] (60 min)
1 Pkgs German Ale/Kolsch (White Labs #WLP029) Yeast-Ale
Irish Moss, 15 minutes
Mash at 154 for 90 minutes.
I've brewed this twice in the last 5 weeks and it's a real favorite. At only 3.8%, you can imagine filling a few large mugs and quaffing this on a cold afternoon.
Here's mine, second from the left...Clearer than the picture shows...
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Brutus Brewer said:I did something similar, only I used 5 pounds of Pils and 3 pounds each of Munich and Vienna. For hops I used all of the "Noble" hops and made a medley of all 4 and it turned out awesome:
I want to enter this into NHC and had planned on entering it in the Kolsch category, but should it be in the 1D Munich Helles category?
I wondered the same. Could you enter it in 1D if you didn't you a lager yeast? It's closer to a Helles than a Kolsch but you are using a Kolsch yeast.
And would this come out similarly if the Wyeast 2565 Kolsch yeast is used? This looks like fun to do. Especially when I don't have the temperature control set-up to do lagers.
Last night, I kegged the US05 batch. OG was 1.048, FG was 1.006 making it 5.6% ABV. This was my first pilsner and though it's an ale, the hydro sample tasted amazing. While flat, it was clean and balanced.
I used the Wyeast 1007 German Ale Yeast, but it comes across more like a Helles like you said.