Designing my first Munich Helles

[AmarikinBrew]

@Broothru : By hybrid lager yeast you mean NovaLager?

 

[Broothru]

@Broothru : By hybrid lager yeast you mean NovaLager?

In the last 3~4 months I’ve used NovaLager twice and WLP-808 once. The NovaLager isn’t specifically listed as an “under pressure” yeast, but rather as a “ale temperature” lager yeast. I did, however, ferment with the NovaLager 63F/17C @ 1 BAR both times with excellent results.

The NovaLager went from OG to terminal gravity in 4-5 days with no hint of diacetyl or off-flavor phenols in both a Standard American Lager and a Kolsch. I’m a big fan of this yeast and the ease of using a dry yeast.

The WLP-808 was developed as a high temperature lager yeast specifically to be used for pressure fermentation. I used it for a Munich Helles, and it fermented beautifully as well.

One thing I did in addition was to add 5 ml of ALDC enzyme at pitch to each batch. Since I didn’t do split fermentations, I didn’t have a “control” batch to see if the ALDC was beneficial or not, or whether the off flavors associated with high temperature fermentation were suppressed by the high pressure. Possibly both things are true.

I do know that all three fermentations went very quickly and smoothly, dropped clear rapidly with cold crashing, and required significantly less time for lagering before they were ready to be served. All were quite nice and received positive reviews.

 

[Broothru]

I watched that clawhammer video, I'll revisit it and look for the helles link. I'll report back and let you know how my helles brews turn out. I have one in the fermenter. Turning out another one this Sunday with malt and yeast I haven't tried yet - Barke pilsner and Wyeast Munich 2308. Thanks for the reply and spark of inspiration

I’m a big fan of all the Weyermann malts, but for some reason they’ve been in short supply here in the ‘States. The Barke grains are premium and distinct from the other Weyermann malts, and as I recall the Barke Pils may be a bit sweeter than the German and Bohemian malts, but certainly not in a bad way. In fact it may complement the floral notes of the Hallertau Mittelfruh. Prost!

 

[AmarikinBrew]

Thanx, good reporting

 

[Biergarden]

If you're using highly modified malts, like everyone else, you do not need to do a decoction mash any longer. It's completely unnecessary and your results will be no different than using a single step. The Melanoidin malts would be nice but will add color to your beer. On an aside that I found I like 5% acid malt in these lagers. Typically, they're added to Pils, but are nice, in my opinion. At that low of a level, it's not detectable but will add a crisp snap to the finished product that I like. The carapils is also a nice touch for foam and foam retention.
I think you're on a good path, but no need to complicate your day with decoction or even step mashing anymore.

 

[AmarikinBrew]

Let's don't do the decoction dance again! Some like it, others can't tell any difference. I suggest try it at least once with a HIGH boil, If it makes no diff, leave it be. Nuff sed.

 

[Biergarden]

Let's don't do the decoction dance again! Some like it, others can't tell any difference. I suggest try it at least once with a HIGH boil, If it makes no diff, leave it be. Nuff sed.

Okay. The studies reflect evidenced based results. If you feel it's a "dance" please keep it to yourself. I'm not here to debate that with you nor anyone else. I'm here to offer best practice and based on professional brewing practice supported by the microbiologists the have modified the malts to make decoction unnecessary in modern times.
If you have evidenced based research to the contrary, make a thread elsewhere and we can talk about it. This thread isn't the place.