I forgot how much I love lagers. Like an idiot it’s been close to a year since I’ve made my last one. As penance I brewed a classic Munich Helles, and a super simple one at that. I love this style: nice malty flavours, perfume-y nose, and just enough bitterness to make me want to drink five. This particular beer was supposed to come in around 1.047 to ensure an abv of more than 5%, however I completely forgot that I only get around 70% efficiency with pilsner malt. No matter though as the yeast fermented the wort down to 1.008 and I still hit my 5%. The finished beer reminds of Budweiser, in a good way, with more German character.
Notes
Pitched at 66C. Temp dropped to 64C and held steady through fermentation. Activity started after only a few hours so I went ahead and pitched yeast nutrient.
3 days in it is throwing a little sulphur but not a lot. Smells kinda pleasant actually. After 24 hours no more H2S.
Color and clarity are right on the money, golden yellow/copper.
Dropped bright after 3 weeks of lagering.
Aroma is malty with that quintessential german pilsner perfume character.
Poured with a nice white head which sticks around for the rest of the pint.
Taste is malty but in a cantelope or watermelon way, if that makes any sense.
It doesn’t quite have enough bitterness to keep me coming back to the well.
Taste is reminiscent of Budweiser, in the best way.
Style:
Munich Helles
Batch Size:
6.0 gal
Boil Time:
60 min
Mash Efficiency:
79%
OG
FG
ABV
IBU
SRM
1.047
1.008
5.1
19.4
4.4
Yeast
Imperial L17
1.0 pkg
Fermentables
German Pilsner
4.0 kg
(84%)
Munich
0.5 kg
(11%)
Carapils
0.25 kg
(5%)
Hops
Hallertau
42 g
60 min
Extras
Whirlfloc
0.5 each
Yeast Nutrient
1.0 tsp
Water
Ca
55
Mg
5
CaCO
20
SO
52.5
Cl
75
Na
<100
Mash at 63C for 30 minutes. Step to 70C for 20 minutes. Mash out at 78F for 10 minutes. 60 minute boil. Ferment at 64F for 2 weeks. Cold condition in keg at 5C for 30 days. Three weeks of lagering was plenty.
Changes
Make sure to use correct efficiency estimation of 70% to hit the numbers!
Up the bitterness or alter the water to cut some of the perfume and malt character. I think the Hallertau was super low alpha. So play with that.
Keep the yeast for a few iterations but consider using something other than a 34/70 derived yeast.
I forgot how much I love lagers. Like an idiot it’s been close to a year since I’ve made my last one. As penance I brewed a classic Munich Helles, and a super simple one at that. I love this style: nice malty flavours, perfume-y nose, and just enough bitterness to make me want to drink five. This particular beer was supposed to come in around 1.047 to ensure an abv of more than 5%, however I completely forgot that I only get around 70% efficiency with pilsner malt. No matter though as the yeast fermented the wort down to 1.008 and I still hit my 5%. The finished beer reminds of Budweiser, in a good way, with more German character.