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Recipe Type: All Grain
Yeast: WLP029
Yeast Starter: Yes
11
Original Gravity: 1.041
Final Gravity: 1.009
IBU: 16.4
Boiling Time (Minutes): 90
Color: 3.7
14 Days at 66 degrees
Secondary Fermentation (# of Days & Temp): Racked to kegs and chilled
Munich...
Started by BierMuncher on
, 10 posts
by 6 people.
Answer Snippets (Read the full thread at homebrewtalk):
It has finally, but it'll probably be much like this one .
I saved a "Helles Bells" recipe here about 9 months ago...
I was visiting there.
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I'm pretty excited about this upcoming White Labs platinum strain for March/April.
WLP860 Munich Helles
This yeast helps to produce a malty, but balanced traditional Munich-style lager. Clean and strong fermentor, it's great for a variety of lager styles...
Started by NochEineMassBitte on
, 7 posts
by 3 people.
Answer Snippets (Read the full thread at homebrewtalk):
Maybe I should do.
Incidentally, Wyeast 2487 makes a damn fine Helles, too.
Wyeast's seasonals.
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German Lager (White Labs #WLP830)
Yeast Starter: 2L
Additional Yeast or Yeast Starter: 2 vials into starter
6
Original Gravity: 1.050
Final Gravity: 1.010
IBU: 20
Boiling Time (Minutes): 90
Color: 3.6
14
Additional Fermentation: 45-60 days
Secondary...
Started by DaleJ on
, 4 posts
by 3 people.
Answer Snippets (Read the full thread at homebrewtalk):
Car pils, and hallertu all.
munich, .5 lb.
I should also mention, the way this is designed I'm going to try this with around 9lbs pilsen, 1 lb .
The Augustiner Helles having that much hop flavor.
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OG: 1.051
FG: 1.012
SRM: 6
IBU: 23.4
ABV: 4.9
Grain Bill: 8.0 German Two-row Pils
2.0 Briess Munich Malt
Single Infusion Mash: 154-156@90
90 Minute Boil:
1.5oz Hallertauer Perle @ 60/90
1.5oz Hallertauer Perle Dry-Hop
Yeast:
2L starter WLP830
Primary:...
Started by tre9er on
, 7 posts
by 2 people.
Answer Snippets (Read the full thread at homebrewtalk):
My LHBS ( http://kirksbrew.com ....
No? Yeah, Pilsner and Munich are both pretty common grains, and you don't need a ton of either of them.
Seems.
Schedule is a few recipes for Kellerbier (caveman) as well as a Helles recipe or two I found.
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I'm a n00b, to be sure. I've done one extract brew with the watchful eye of my next-door neighbor, and I've assisted with two all-grain batch-sparge brews with another neighbor.
I've also bee searching not only HBT but "teh interwebz" to find out as much...
Started by tre9er on
, 5 posts
by 2 people.
Answer Snippets (Read the full thread at homebrewtalk):
The few key attributes of a Helles I'm looking for...mixed with some of the Keller qualities as well.
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I am preparing to brew one for a friend's birthday and have come across 2 clone recipes with lager yeast and one with a trappist ale yeast. Can I use the ale yeast and not lager and still come out with a true helles/doppelbock?
Also, to I have to peform...
Started by boomtown25 on
, 10 posts
by 6 people.
Answer Snippets (Read the full thread at homebrewtalk):
Are ....
Feel free to add your 2 cents:
10# Blegian Pils
3# Briess Pilsen Light DME
1# Munich, and pitch at least 2 packs.
To make a real lager you have to use lager recipe so far .
Come out with a true helles/doppelbock? Short answer is no.
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WLP830
Yeast Starter: 2L or bigger
5.25
Original Gravity: 1.050
Final Gravity: 1.008
IBU: 18
Boiling Time (Minutes): 90
Color: 4
14 @52*F
Additional Fermentation: 28 @42*F
Secondary Fermentation (# of Days & Temp): 3 @68*F
Tasting Notes: Light yet malty...
Started by Saccharomyces on
, 10 posts
by 6 people.
Answer Snippets (Read the full thread at homebrewtalk):
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Recipe Type: All Grain
Yeast: WLP833 German Bock
Yeast Starter: (3) 4-liter Starters, stepped up
10
Original Gravity: 1.070
Final Gravity: 1.018
IBU: 27.2
Boiling Time (Minutes): 90
Color: 7.0
7 Days at 48->53f
~2 months @ 42f
7 Days at 68f
Tasting...
Started by Evan! on
, 5 posts
by 4 people.
Answer Snippets (Read the full thread at homebrewtalk):
Munich Malt(light....
Munich Malt: Feat of Strength A ProMash Recipe Report BJCP Style and Style Guidelines 05-A Bock, Maibock/Helles 13.0 3.50 lbs.
Pilsener
3.5 lbs.
22.5 lbs.
The grain bill?? Scroll down on the recipe...
Where's uh...
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This is my highest-gravity lager to date. I brewed 10 gallons on 7/24, it fermented for about a week at 48->54f, then I brought it up to room temp (60's) for a week or so to help it finish out. FG was 1.018 or so. Been lagering ever since; the other...
Started by Evan! on
, 10 posts
by 4 people.
Answer Snippets (Read the full thread at homebrewchatter):
I'm going to....
That does look good.
I'll take two please.
Looks like a great recipe.
It's doing the fermentation at ~50f that I cant do .
I actually have space in my fridge which stays at about 35-40f .
I'd love to be able to lager.
That sounds fantastic.
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I thought ofest was traditionally 100% vienna. Maybe it was denny who said that? I seem to recall a 5 year old thread.... likely nb forum.
Started by StMarcos on
, 4 posts
by 4 people.
Answer Snippets (Read the full thread at homebrewtalk):
But I keep seeing fest biers that look in range with a slightly darker Munich Helles in terms the ratio of Vienna to Munich you can have it more "Helles-like" (more aromatic, less malty) or more see from Oktoberfest all what....
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