Munich Helles BierMunchers “Helles Belles” (Munich Helles, AG)

[crazyirishman34]

Gelatin won't hurt if you get it down around 31f before you add the gelatin it will knock out the chill haze

 

[JPrather]

Brewed a modified Partial Mash version of this, just tried the first preview of it a week in the bottle and it came out fantastic. In case anyone's curious, for a 5.5 gal batch:

3lbs Briess Pilsen DME

3lbs Best Malz Pilsner (1.3 SRM)
1lb Best Malz Munich (6.5 SRM)

Mashed @152 for 60 min

.6oz Santiam Hops @ 60 min (7.2%)

Wyeast 1007

14 Days @ 61 degrees, 14 days at 42 degrees, Gelatin after a week at 42deg.

Wyeast 1007 worked great, as did the Santiam hops and the partial mash. Since the original had 10L Munich and Vienna I decided to split the difference with a pound of light munich. May try light munich+vienna next time. It came out great either way.

Thanks for the recipe!

 

[kennyg]

I made a beer very similar last week :

10 gallon batch
15# pilsner malt
2# munich malt
.5# carafoam

60min mash at 150F

90min boil
2oz tettnang @60min
1oz saphir @60min
4oz sahpir @hopstand

I made a starter of Wyeast 1007 and pitched at around 58F, its been fermenting at 58 for a week now and looks wonderful.

My first time using pilsner malt, german hops and german yeast stoked to taste the results.

 

[crazyirishman34]

If you can do a 20min rest at 122f you won't need to dextrin malt and it will have better foam retention. Also I would sub the Munich for .25# of melanoiden malt or do at least one decoction.

For a Helles just use a small bittering chare at 60min. The late hop additions would be more appropriate for a pilsner.

 

[phyllobeddo]

I brewed this yesterday. Fourth AG batch. Still fighting with efficiency, and figuring out proper water volumes.

2.5 gallon batch

5 lb Cargill Pilsner Malt
.25 lb Briess Bonlander Munich Malt
.25 lb Briess Goldpils Vienna Malt
.12 lb Briess Carapils Malt
.75 oz Tettnang Hops
90 minute mash that started at 154 degrees. Ended up at 147 degrees 90 minutes later.
90 minute boil. I boiled off too much and had to add back .75 gallons to get to 2.5 in fermenter.
OG - 1040
1 pack Wyeast 2565 Kolsch pitched today @ 60 degrees.

There is tons of trub. I don't generally bother with filtering it out before it hits the primary. That may bite me this time. Hope it settles out, a lot.

 

[YeastieBoys]

I brewed this yesterday. Fourth AG batch. Still fighting with efficiency, and figuring out proper water volumes.

2.5 gallon batch

5 lb Cargill Pilsner Malt
.25 lb Briess Bonlander Munich Malt
.25 lb Briess Goldpils Vienna Malt
.12 lb Briess Carapils Malt
.75 oz Tettnang Hops
90 minute mash that started at 154 degrees. Ended up at 147 degrees 90 minutes later.
90 minute boil. I boiled off too much and had to add back .75 gallons to get to 2.5 in fermenter.
OG - 1040
1 pack Wyeast 2565 Kolsch pitched today @ 60 degrees.

There is tons of trub. I don't generally bother with filtering it out before it hits the primary. That may bite me this time. Hope it settles out, a lot.

Queasy 2565 takes a little longer to clear out than wl 029. You'll probably have to add some findings and eventually keg and lager it out.

 

[agentindemand]

Just made 5 gallons using WLP029. Love this yeast in other beers. Takes a long time to drop but worth the wait. What I forgot to do was cut my hops in half on this recipe and now have a bitter Helles to enjoy over the winter. Not what I expected but tasty. Mashed at 155 and has a wonderful malty backbone with the fruity 029 Complimenting the bitterness and malt.
Not exactly what I was going for but ended up a great beer in the end.

 

[botigol]

Brewed this up today! I'm treating it as a lager (WY2206) though and used a step mash schedule that I found in a BYO article:

15 mins @ 105°F (was supposed to be 100°F)
30 mins @ 122°F
15 mins @ 146°F
15 mins @ 156°F

I would have done a mash out, but decided to do another mini-mash with the grains which yielded another 1.5 gallons at 1.041. One gallon of that will get WY2565 (Kolsch) if I can revive my old harvest and the remaining half gallon got WLP830.

 

[Opiate42]

Has anyone tried making this with a dry yeast? If so which variety?

*Sorry, haven't scanned through 12 pages

 

[rrhoads]

Just finished this and after 2 weeks of lagering, I transferred to keg under 12 psi, adding gelatin. It's been sitting in the keg for about a week under pressure, and is brilliantly clear. The only thing is, I haven't had a helles before, and it seems a bit too much on the sweet/malty side. Is this typical of the style? Will this fade with more lagering time? With that said, it is absolutley delicious, I just don't know if I could drink more than a couple pints, without the maltiness getting in the way.

 

[rrhoads]

Oh yeah here's a pic. Is the color too dark?

 

[egravy81]

Just finished this and after 2 weeks of lagering, I transferred to keg under 12 psi, adding gelatin. It's been sitting in the keg for about a week under pressure, and is brilliantly clear. The only thing is, I haven't had a helles before, and it seems a bit too much on the sweet/malty side. Is this typical of the style? Will this fade with more lagering time? With that said, it is absolutley delicious, I just don't know if I could drink more than a couple pints, without the maltiness getting in the way.

What was your FG? Normally mine finishes fairly dry (1.008). BJCP guidelines indicate it should be fully attenuated (1.008-1.012)

 

[hotlantaguy]

I've made this recipe 2 or 3 times and I get the malt but it's a tad drier feel. Having visited Germany a few times and having the style often, this recipe is pretty darn close. I make a batch for own Oktoberfest party every year! cheers!

 

[rrhoads]

I have to keep better notes, but I believe it got down to 1.006. Maybe I'm just used to the higher bitterness of the Pils. I drink a lot of Pilsner Urquell and have a Czech Pils fermenting as we speak. It's kind of a hybrid between Jamil's recipe for Bohemian Pils, and advice from Tiber on this forum. Anyway, story for another thread. I'm going off topic. Thanks for the help.

 

[attyindaburgh]

Relatively new brewer with a little over 20 batches and this is one of my favorites! Damn tasty.

 

[Monty0124]

Sorry to dredge this thread back up but I'm planning on brewing this recipe this weekend and could use some advice. Any recommendations as to finishing this one for bottling? I have a ferm chamber and can control ferm temps as needed. But, once bottled, I don't have enough fridge room to store the bottles cold, they'll have to be stored at ambient in my basement - about 66-68F. I was thinking two weeks in primary at 66F then into secondary for another week. But at what temp? Any thoughts you guys have would be appreciated. Will be using WLP029.

 

[BierMuncher]

Sorry to dredge this thread back up but I'm planning on brewing this recipe this weekend and could use some advice. Any recommendations as to finishing this one for bottling? I have a ferm chamber and can control ferm temps as needed. But, once bottled, I don't have enough fridge room to store the bottles cold, they'll have to be stored at ambient in my basement - about 66-68F. I was thinking two weeks in primary at 66F then into secondary for another week. But at what temp? Any thoughts you guys have would be appreciated. Will be using WLP029.

Keep them at the same temp in the secondary. Three weeks at those temps will be sufficient for complete fermentation and you should have no risk of over-carbonated bottles. Bottle conditioning at 66 degrees may take some time (70 is ideal), but if you're in no hurry, you should be golden.

 

[arnobg]

I've been wanting to do a Czech or Munich Pilsner next. How does this compare to these beers?

 

[Monty0124]

Keep them at the same temp in the secondary. Three weeks at those temps will be sufficient for complete fermentation and you should have no risk of over-carbonated bottles. Bottle conditioning at 66 degrees may take some time (70 is ideal), but if you're in no hurry, you should be golden.

Perfect. Thanks man! I can move them upstairs and get them to 70, just can't go colder than 66. Appreciate your help, I'll post back with the results.

 

[Monty0124]

Just got this into primary about 30 minutes ago. Hit all my numbers and pulled 78% efficiency, very pleased. Clear as a bell going into primary, I'll post a pic of my hydro sample here in a bit. Blew my mind. Thanks for the great recipe.

 

[kennyg]

It's so cool to see that this thread goes back 8 years! With only 4 or so years of brewing it makes me realize how much of a newb I still am. I came to almost this same recipe via a different route and use WLP029 as I've seen other posters do as well. Cheers to biermuncher! It's really a great beer.

 

[Monty0124]

Into secondary today at 1.009. Really nice aroma and smooth taste - this is going to be a delicious beer. Going to sit in secondary at 66F for 7 days. Thinking of cold crashing to 34F for a week after secondary (with gelatin). Will this beer benefit from that or should I go straight to bottles after the week in secondary?

 

[fatherdan]

Just did 10_gallons of this. Looks like it will be great. Going to ferment at 63. Mashed at 152. Looking for a bit more dryness.

 

[fatherdan]

kegged it today at 1009.

very nice. looking forward to tasting it carbed. Was super clear after a 4 day cold crash.

 

[fatherdan]

Already into the second keg of this. Very refreshing and accurate"Helles".

 

[attyindaburgh]

Brewed my 3rd batch of this last weekend. Really love this recipe since it tastes so clean and tasty!

 

[fatherdan]

Gonna brew 10 more gallons of this tomorrow.

Great summer beer. I use the ale yeast.

 

[Jessee]

Has anyone put together a 5 gallon batch recipe of this yet? I don't have beersmith to do it on.

 

[BigFloppy]

Has anyone put together a 5 gallon batch recipe of this yet? I don't have beersmith to do it on.

half each of the ingredients (not yeast) and you'll be pretty close

 

[TastyAdventure]

No decoction needed for this ?