First Helles

Discussion in 'Recipes for Feedback' started by Jnh, Aug 1, 2020.

  1. Jnh

    Jnh Well-Known Member

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    #1 Jnh, Aug 1, 2020
    Last edited: Aug 1, 2020
    2FB0A8DA-9F5A-4701-8CB3-821A605362F8.png Here is what I’m thinking. I’m brewing tomorrow. 1.5 gallon batch. Thanks
     
  2. Nosybear

    Nosybear Well-Known Member

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    Helles is generally Pilsner, maybe a bit of Vienna for complexity, noble hops. Your recipe looks interesting but, alas, it isn't a Helles.
     
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  3. Jnh

    Jnh Well-Known Member

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    Alright I have seen some with Munich or Vienna so I didn’t know for sure. Single infusion mash BIAB. Would you suggest all Pilsner? Thanks!
     
  4. Nosybear

    Nosybear Well-Known Member

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    I like about 10% Vienna, maybe 3% acid malt to control pH.
     
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  5. Blackmuse

    Blackmuse Well-Known Member

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    I would use 4 oz or roughly 10% Vienna or just the 5% Munich. (Personally, I'm a sucker for Munich!) You can use the wheat if you'd like but 1 to 2 oz of carapils would also do the trick.

    Yeast seems right enough. :)

    Good luck!
     
  6. Jnh

    Jnh Well-Known Member

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    Don’t have any carapils so I put wheat but wasn’t sure if i should anyway. I also have no acid malt. I’m using Diamond yeast slurry from a Dunkel.
     
  7. J A

    J A Well-Known Member

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    Agree with Nosy...Pilsner and maybe just a little Vienna will do nicely. Helles literally means "Bright" and the style is meant to be light, clear and crisp. Don't clutter up the malt flavor. If you want something with a little more body and sweetness, look into a Vienna Lager.
     
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  8. Jnh

    Jnh Well-Known Member

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    I want to make a Helles so I’ll cut back on what I had. Thanks to everyone for helping me.
     
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  9. Blackmuse

    Blackmuse Well-Known Member

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    OH! How did the Dunkel turn out?
     
  10. Craigerrr

    Craigerrr Well-Known Member

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    Noce to see your picture upright!
    Good luck with the Helles!
     
  11. Jnh

    Jnh Well-Known Member

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    I had about half a pint that I saved when I bottled. I really enjoyed it. Nice dry finish. Bready like a crust of bread. I’m excited to try this in about a month.
     
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  12. Jnh

    Jnh Well-Known Member

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    Got some help from Thunderwagn on fixing my pic.
     
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  13. Jnh

    Jnh Well-Known Member

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    Going to wait until tomorrow. Worked 8 hours on a playhouse/swing set. Rather drink than make this evening.
     
  14. Blackmuse

    Blackmuse Well-Known Member

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    I have those days too!
     
  15. Jnh

    Jnh Well-Known Member

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    With needing a longer boil and I’ve been doing a longer mash plus taking a long time to cool down for pitching (only second lager and no fridge) I’m too tired.
     
  16. BarbarianBrewer

    BarbarianBrewer Well-Known Member

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    Oh, THAT'S why I didn't recognize him! :D
     
  17. Sunfire96

    Sunfire96 Active Member

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    Hey @Jnh! I hope I'm not too late on this, but I was researching kveik and found this recipe. It appears to be a helles brewed with kveik (hornidal):

    https://shortfingerbrewing.com/blogs/news/kveik-lagers

    It could be worthless; I have zero experience homebrewing lagers, but it made me think of this thread! Happy brewing!
     
  18. Jnh

    Jnh Well-Known Member

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    #18 Jnh, Aug 2, 2020
    Last edited: Aug 2, 2020
    I am brewing it this afternoon. I made a Pilsner with Voss a while back it turned out well. I actually have another one fermenting right now. Trying for an actual lager with this one. I had not seen that site. I’ll be checking that out for sure.
     
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  19. Jnh

    Jnh Well-Known Member

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    He used 10% Munich and sugar.
     
  20. Sunfire96

    Sunfire96 Active Member

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    Good luck with your true to style attempt! It could be interesting to brew this helles "lager" in the future to compare to your legit helles lager. If the flavors, appearance, and drinkability are similar, you could have a 14 day helles recipe! That'd be an impressive time saver
     

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