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

[Ichthy]

Thanks for the advice! I'll try and find some locally. I've never used it before so I'm excited to see how it turns out.

 

[Doc Robinson]

How much of a difference would there be substituting Pale 2-Row for Pilsner?

Also, according to this guy, should this really be classfied as a Kolsch (as opposed to a Munich Helles)?

A Kolsch and a Munich Helles are very similar except for the yeast, which essentially defines the styles. So if you are using a Kolsch yeast you should call it a Kolsch.

 

[CharlosCarlies]

How much of a difference would there be substituting Pale 2-Row for Pilsner?

It would still make good beer, but there would be a difference IMO. Pilsner malt flavor is really what makes the style.

 

[caspio]

Brewed this right at the beginning of january. Pretty much followed the recipe except for using german bock yeast (WLP833). Kegged this a bit over a week ago, I don't think I'm going to be able to give it a proper lagering period, it already tastes too damn good. So far every one of BM's recipes that I've brewed have been a winner.

 

[BraveSirRobin]

I'm thinking about brewing this next week. I don't have a kegging system yet, I bottle everything, so I'm thinking about primary fermenting it for 14 days at about 65 then secondary fermenting in my basement (about 58 degrees) for another 14 days before bottle conditioning in the fridge for a week or so. I've had success using that method with this yeast. This recipe looks fantastic though, I can't wait to try it.

 

[paint_it_black]

I'm pretty excited about this recipe. German Helles is one of my favorite styles, and I've always wanted to brew some, but have no means of making a lager, so this might help me get around that! I'm just curious, though, does it still taste like the real deal despite using Koelsch yeast instead of lager yeast? Or is it really more like a Koelsch?

 

[Bru]

Im bottling mine tomorrow (brewed three weeks ago). I have the same question - I originally called it a Munich Helles as per the recipe but as it uses Kolsch yeast is it not a Kolsch ? Minor detail I know but technically what is correct ?

 

[cobalt60]

Just stopped by my LBHS yesterday and picked up ingredients for this one.

I'm doing a little tweak... I'm using WLP838 and fermenting/lagering in what will become my keezer. Probably going to keep the rest of it the same (mash schedule, etc) besides doing a 5 gallon batch.

Can't wait... thanks for the recipe!

 

[Bru]

Mines been kegged/bottled (split batch) for three weeks. Regardless of what you want to call it this beer is mighty tasty

 

[ekjohns]

i would like to give this a try but first does anyone know of a comercial version that is similar so i can give it a try and see if i like it. Im in the columbus OH area so it cant be anything to difficult to find.

 

[Brewbelly]

For a 5 gallon batch, should I change the grainbill at all? I would assume that normally, the answer is yes.

So the real question is more as follows: I'd rather have a higher ABV, could I just do a 5 gallon batch with the same grain bill to raise the OG, or would it change the beer too much. Perhaps just cutting it all down a half is best for a 5 gallon?

 

[Brewbelly]

i would like to give this a try but first does anyone know of a comercial version that is similar so i can give it a try and see if i like it. Im in the columbus OH area so it cant be anything to difficult to find.

I just had Sierra Nevada Summerfest the other day. It tasted a lot like a Munich Helles. Give that a whirl.

 

[Sockmonkey]

BM, just wanted to give a big thanks for this recipe. I can not stop drinking this stuff and my wife has requested that it be on tap "all the time."

 

[BierMuncher]

BM, just wanted to give a big thanks for this recipe. I can not stop drinking this stuff and my wife has requested that it be on tap "all the time."

You've just reminded me that I am running low on this brew. Time to get crushing I guess.

 

[Cabbie]

Just giving a shout-out to BierMuncher for the recipe! Still going strong since 2007 it seems! I also see a Helles Belles recipe in the Beer Smith sample recipes which is slightly differend (basically just Hallertauer instead of Tettnang). Looks like originally from 2005. Is this yours too Bier?

Anyway, brewed this one last night and Im excited! LHBS only had WLP036 Dusseldorf Alt Yeast, so I will let you guys know how it comes out! OG 1.041 which will be a lighter beer for my taste, but its summer right?!

Will report back in 6 weeks!

:rockin:

 

[Lefe21]

Brewing this up tomorrow. Unfortunately I only have dry yeast at my disposal, and no means of lagering. I'll be pitching two packs of Notty and keep temps at 60F.

 

[TRainH2o]

I just brewed up an AG 5 gallon batch today. After the boil I just had 5 gallons. I took a gravity reading and it came up 1.056. I'm new to AG so I haven't quite gotten my process dialed in yet.

I went ahead and pitched my yeast. Should I add some water to it in the morning? If so, how much? Or, just leave it and have a slightly stronger Helles?

 

[Cabbie]

I just brewed up an AG 5 gallon batch today. After the boil I just had 5 gallons. I took a gravity reading and it came up 1.056. I'm new to AG so I haven't quite gotten my process dialed in yet.

I went ahead and pitched my yeast. Should I add some water to it in the morning? If so, how much? Or, just leave it and have a slightly stronger Helles?

Wsup Train, personally I would leave as is and just have a stronger beer. Im sure it will be good. If you see mine above, it came out at 1.041 and was a real nice summer beer, but I kinda wanted it a little stronger. I have added water before to beers (when i first starting brewing and batches came out short), although I would do so before you pitch your yeast. Also, I dont like adding water, becasue I think it takes flavor away. So relax, and have a strong homebrew!

 

[Cabbie]

Just giving a shout-out to BierMuncher for the recipe! Still going strong since 2007 it seems! I also see a Helles Belles recipe in the Beer Smith sample recipes which is slightly differend (basically just Hallertauer instead of Tettnang). Looks like originally from 2005. Is this yours too Bier?

Anyway, brewed this one last night and Im excited! LHBS only had WLP036 Dusseldorf Alt Yeast, so I will let you guys know how it comes out! OG 1.041 which will be a lighter beer for my taste, but its summer right?!

Will report back in 6 weeks!

:rockin:

As a follow up, the Helles was a HUGE hit with my friends this summer. Everyone loved it! Many were surprised that it an ale could come out this clean and lite very much like a pilsner or lager. I also used the Dusseldorf Alt yeast (noted above) and was very tasty. Gave it a hint of sweetness, but was very clean and no aftertaste.

GREAT recipe BierMuncher! This one will definitely be added to my annual brewing list! Thanks again

 

[TRainH2o]

Yes, I may just leave it as is. At 1.056, I'll have about a 5% ABV if it finishes at 1.014. Looking at the style guidelines, it is still within the ABV range. Not that it means that much to me personally.

 

[jonbomb]

How would I make this into a PM?

 

[TRainH2o]

I made an Americanized Hoppy Helles. I ordered the AG recipe from my LHBS. I brewed it exactly as per the instructions but I didn't double-check the AAs on the hops.

Is it what I was expecting? Nope, but I am not complaining. VERY drinkable. It has that smooth malty Hellas character and smell, with the hop flavor of a Pale Ale. I used Kolsch yeast so it's fairly clean.

I'm going to sneak this one in at our local club's next competition. I'll see if they can figure out what it is. It seems like the hoppiest brew always wins our friendly competition. I might be in the running this time.

 

[sleepystevenson]

Gonna be brewing this one next time I brew - first weekend in Nov. Quick question - is the intent of the 90 min mash to produce a drier, lower FG beer? I have never done a 90 min mash before, so just wondering what to expect - don't want any surprises!

This brew will be for my girlfriend's sister's wedding which is between xmas and new years so, I need a real crowd pleaser for the BMC crowd (especially as I am the SOLE beer provider! NO commercial stuff...) I don't have the time to lager, so will use Notty at a low fermentation temp for a (hopefully) quick clear and lager-like result. Any other tips towards achieving that goal?? Thanks!

 

[BierMuncher]

Gonna be brewing this one next time I brew - first weekend in Nov. Quick question - is the intent of the 90 min mash to produce a drier, lower FG beer? I have never done a 90 min mash before, so just wondering what to expect - don't want any surprises!

This brew will be for my girlfriend's sister's wedding which is between xmas and new years so, I need a real crowd pleaser for the BMC crowd (especially as I am the SOLE beer provider! NO commercial stuff...) I don't have the time to lager, so will use Notty at a low fermentation temp for a (hopefully) quick clear and lager-like result. Any other tips towards achieving that goal?? Thanks!

90 minutes will cause higher attenuation and a drier beer...what you're looking for. Use some gelatin in the secondary and give the beer plenty of time (2 weeks at least) in the primary.

 

[sleepystevenson]

Thanks ! Looking forward to trying it!

 

[TRainH2o]

I brewed this several weeks ago. Everything went well but after four weeks in the primary, the FG stopped dropping at 1.013. I went ahead and kegged. It has been in the keg for almost 4 weeks at this point.

The beer has a strong Acetaldehyde taste. I made a 1.5 liter starter and pitched at 68˚F, which wasn't easy for the summer. Temp was controlled and steady at 66˚F for the entire 4 weeks in the primary with the recommended Kolsch yeast.

It doesn't sound like BierMuncher did any type of lagering. Will an extended lagering period do me any good? Like I said, it's been sitting for 4 weeks already cold. The beer doesn't taste bad, it just tastes cidery.

 

[TRainH2o]

Another thought.......

Should I add some of the saved Kolsch yeast back to the keg and let it warm back up a bit? Right now it is 38˚F.

Thoughts?

 

[jonbomb]

My final gravity turned out to be 1.040 isntead of 1.041 is it that big of a deal? and also I changed it to partial mash that can have something to do with it.

 

[ErieShores]

I brewed this sucker up yesterday evening. One problem, forgot the Whirlfloc! OK, so how clear can I get this batch with a cold crash and gelatine? I'm afraid this batch will never be aesthetically pleasing. It looked like mud going into the fermenter.

 

[sleepystevenson]

Hey Erie - you should be fine with the cold crash and gelatin. I brewed a batch on 11/7/10 and just kegged it on sat after a week cold crash /gelatin. I did use irish moss in the boil. It was crystal clear out of the primary and into the kegs. My OG was a little higher - 1.045. I used Notty yeast and kept the ferm temps low: 57-60 for the first 5 days, then raised to 65 to complete fermentation. After about 3-3 1/2 weeks, I crash cooled to 33 and added gelatin. FG was around 1.010.

I was very impressed with the beer immediately after kegging. Bready, grainy, clean tasting, with very little ale yeast presence. Definitely tasted more like a Helles Lager than an ale. I will report back with more tasting impressions after it has had time to carb up. Thanks BierMuncher for a great recipe!