Hofbrau House

[Morrey]

While stationed in Europe, I visited the Hofbrau House in Germany several times. The beer was light and refreshing and very easy to drink a couple of half liter steins. Looking back at this beer, I am assuming it is a Munich Helles?

Seemed low IBU, but this was back 30 years and I don't have a good gauge for the exact number. Does anyone have a similar clone AG (BIAB) recipe that can get me back in the ballpark of this memorable beer?

I have several jars of harvested WLP800 yeast if this can work, or got a FV going now with WLP029 so I'll have some yeast slurry off that next week.

Thanks!

 

[friarsmith]

Yes, most likely a Munich Helles

90% German Pilsner Malt
7.5% Munich I
2.5% Acidulated Malt
16 IBU Hallertau (60 min)
0.5 oz Spalt at flameout/whirlpool
RO water w/ ~0.5 tsp each of CaCl & Epsom added to mash
Saflager 34/70 (your yeast options would be fine)
BIAB Mash ~150deg

Delicious!

 

[Morrey]

Yes, most likely a Munich Helles

90% German Pilsner Malt
7.5% Munich I
2.5% Acidulated Malt
16 IBU Hallertau (60 min)
0.5 oz Spalt at flameout/whirlpool
RO water w/ ~0.5 tsp each of CaCl & Epsom added to mash
Saflager 34/70 (your yeast options would be fine)
BIAB Mash ~150deg

Delicious!

Thanks friarsmith! I think we are on target here with the Helles. Let me ask about the acidulated malt. If we are looking for a tiny amount of lactic acid to slightly lower the wort ph, do you think I could do this with a small amount of lactic acid which I happen to have on hand? If my normal ph range is around 5.5, 2.5% acidulated may end me up at 5.3. Am I thinking clearly or do you suggest the acid malt for other reasons?

 

[friarsmith]

If you have lactic, adjust your ph calcs to 5.2 - 5.4 then go about 94:6 or 95:5 Pils:Munich. The pils will convert best and produce the best flavor at this ph, in my experience, especially w/o a decoction mash.

 

[friarsmith]

Interesting tidbit (fwiw): My Helles & my German Pils which is in the NHC finals this weekend have the same grain bill. The only difference is water profile and hops. Same mash schedule & ph. Same ferm & packaging schedule. But very different beers

 

[Morrey]

Interesting tidbit (fwiw): My Helles & my German Pils which is in the NHC finals this weekend have the same grain bill. The only difference is water profile and hops. Same mash schedule & ph. Same ferm & packaging schedule. But very different beers

I have a Pilsner lagering now that is really identical to the grain bill you sent me. My but what a difference a couple of modifications in ph and water profiles make. These tiny adjustments are what makes a beer shine!

 

[wobdee]

Im not a fan of Munich malt in a Helles, I like 96% pils, 3% Carahell, 1% Caramunich I, 16-20 IBU of Hallertau Mitt with 25% as FWH the rest at 60 min. My yeast is WY2124.

 

[beersk]

Im not a fan of Munich malt in a Helles, I like 96% pils, 3% Carahell, 1% Caramunich I, 16-20 IBU of Hallertau Mitt with 25% as FWH the rest at 60 min. My yeast is WY2124.

I am, likewise, not a fan of Munich malt in helles. A little Vienna is good, but otherwise, mostly Pils malt and a bit of caramunich or carahell is my preference. Yeast varies, but 2124 is a great choice (same as 34/70, but some will argue that dry doesn't produce as quality of a beer).

 

[Morrey]

Im not a fan of Munich malt in a Helles, I like 96% pils, 3% Carahell, 1% Caramunich I, 16-20 IBU of Hallertau Mitt with 25% as FWH the rest at 60 min. My yeast is WY2124.

Seems my supply house always has fresh WLP yeast but the Wyeast is always close to exp. What substitution in the WLP family would you suggest in lieu of 2124?

I have harvested slurries of WLP029 and WLP800 if either will work???

 

[LLBeanJ]

Here is the White Labs Lager Style Chart.

I believe WLP830 is the same strain as WY2124. WLP 800 would also work, but I think 820, 833, or 838 would be better choices. That said, I made a Helles last fall with 2124 (aka 830) and it turned out great. TBH, if you have 800 at your fingertips, I'd just go with that and I'm sure it will be a nice brew.

Here are some useful yeast charts.