Munich Helles help

[Joshua Hughes]

This weekend I plan to brew a Helles. I do BIAB single infusion mash so some traditional stuff is lost. I will be pitching Lallamand Diamond slurry from a Dunkel I just bottled. I will be doing a 1.5 gallon batch Fermenting in the low 50’s.

Obviously Pilsner is the bulk of the malt bill. I’ll be using 20 IBUs of Hallertau 3AA.

I have Munich, Vienna, victory, and wheat that ive seen in recipes anywhere from 5-10%.

any feedback appreciated.

 

[Sammy86]

My Helles is 90% Pilsner and 10% Munich. Noble hops in the traditional increments. Delicious every time. I also use 34/70 dry lager yeast...and ferment around 60 degrees.

 

[jdauria]

I have three Helles recipes:
88% Barke Pils, 10% Kolsch Malt, 2% Acid malt - This recipe has been my most successful in comps.
88% Barke Pils, 10% Vienna, 2% Acid malt - Scored well in NHC Finals last year
95% Barke Pils, 5% CaraHell - This is the one I usually make for in house.

Noble hops for all three versions, but I usually push the IBU's up to 24-25. And liquid yeast for all (White Labs 833 or Imperial Harvest) built up to "pro" pitching levels and fermented cold at 48F.

So I think a 90/10 pils/vienna brew would work well for you.

 

[Pappers_]

I like mostly Pils, a little Vienna (10%) and a pound of wheat for head retention. Never tried it with Munich, but that would get to you a similar place. As you already know, it is all about the fermentation with lagers. Pitch lots of yeast, at a low temperature, let it ferment out at 50F. If you pitch plenty of yeast, into oxygenated wort, you shouldn't have to worry about diacytl, but I still raise the temps of my lagers at the end, just to give the yeast a last bit of encouragement to fully attenuate the beer.

 

[Joshua Hughes]

So either 10% Vienna or Munich? Add some wheat probably 5%. If it matters my Pilsner, Vienna, and Munich (10L) are Briess.

using the calculator on brewers friend it looks like 8 tablespoons of slurry puts me where I need to be.

 

[goodolarchie]

Curious how others differentiate the Vienna vs. Munich addition

I get more nuttiness from Vienna, like a rustic multigrain bread with nuts (really pronounced when you use it as a base malt, e.g vienna lager)
I get more toasted bread from Munich, a little "breadcrust" flavor

 

[Joshua Hughes]

I don’t have the experience to answer on that. I made a Dunkel with 97% Munich and 3% chocolate and it tasted quite bready out of the fermenter. Ive only used Vienna as a small amount or mixed 50/50 with Munich.

 

[Joshua Hughes]

Maybe try this?

 

[HopSing]

Here's what I've been using and enjoying for my Helles.

1# - 2 Row
1# - CaraHell
2# - Munich
10# Pilsner
1 oz Saaz for 60
0.5 Hallertaur for 10

34/70 yeast, but I've used US-05 @ ale temps and have been pleased with results.

~HopSing.

 

[Joshua Hughes]

On day 12. Used Diamond Lager yeast. The beer is quite clear but still a fluffy Krausen on the top. Is this odd? only my second lager and the other using the same yeast didn’t do this. Now I fermented much colder this time, under the recommendation by a 3-4 degrees. Yesterday I started Allowing it to warm for a diacetyl rest. I should have been able to bottle Saturday or Sunday. It’s a small batch split into 2 one gallon car boys so I’m not doing a gravity check Yet. I’m not asking if it done just about the Krausen

 

[Joshua Hughes]