Munich Helles Recipe and Tasting - Homebrew Jar Of Destiny
Vložit
- čas přidán 19. 09. 2023
- John presents his 7th Jar of Destiny beer, Munich Helles.
This beer is supposed to be less hoppy/bitter than a traditional German Pilsner and less malty than a Munich Dunkel. It should have light hop spicy notes with a prominent malt balance. The malt should be light bread and cracker-like but have minimal sweetness. The beer should be relatively dry.
John's example is pretty close. He as absolutely nailed the golden color of the style. The malt character on the nose is a tough mild and could probably get a boost. The hop flavor was fine for bittering but needed a little more oomph in the flavor, particularly spice/herbal notes. The body seemed a little high and we wondered if it was an artifact of the Munich Lager yeast from Wyeast that John used.
Overall the beer was drinkable but seemed heavier that we would have expected based on the numbers alone. Perhaps more lagering time would mellow this one out a bit. We will see.
CHEERS!
#MunichHelles #JarOfDestiny #brewdudes
Check out our blog:
www.brew-dudes.com/munich-hel...
I'd really like to see a complete brew day from start to finish. Think it would be really helpful for us beginners. Thanks!
Hey, welcome to the hobby! The "Dudes" do have some older brew day videos you should check out. One that I like a lot is How to Brew a One Gallon batch like a Boss from Aug 2016. Happy Homebrewing. Cheers 🍺🍻
I'm trying to find the time to work more grain to glass format into our work here. But we can also focus on a straight "how we brew" video or two as well. Cheers! -Mike
43kgs of hops 😂 industrial scales. Excellent video as usual!
That is a ton! Is that what he said. I'll have to go back and listen to it again. The metric system isn't for everyone. Cheers! -Mike
Time will mellow it. Never used that strain unfortunately.
Only time will tell. Cheers! -Mike
Just brewed a Helles with Pils and Munich but used Novalager yeast, finishing at 1009 and really delicious. Dropped bright without gelatin.
I can only imagine how clean it is with the Novalager yeast. Definitely worth the experimentation. Cheers! -Mike
It looks absolutely perfect. Great job! 🍻
Yes. Amazing color on this one. Cheers! -Mike
Bold Gold for the cold, You just named your beer.
Nice! Cheers! -Mike
I love the jar of destiny!
I just put a helles on tap. It's the first one I've brewed and it's definitely a malty lager. I don't think I've had a commercial one, so I have no point of reference but it's still delicious.
Getting that malt forward profile and still keeping it moderately light on the palate is the real trick in a Munich Helles I think. Cheers! -Mike
Looks gorgeous! Brewed a Munich Helles with a gen-3 harvest White Labs Southern German Lager 838 under pressure and it turned out wonderful after a month. Transferred under pressure to keg and crashed to 34 after 24 hour diacetyl - I like a touch of Vienna with the Munich and Golden Promise base malt. Did my best to keep the gravity/ABV in style - used Tett/Liberty hops. It was good off the keg in a couple weeks, but definitely got better with age.
That sounds like some interesting combinations for a Munich. That's what homebrewing is all about. Cheers! -Mike
Great looking beer! It will be just fine in a few weeks.I just cracked my keg of Helles. I used Vienna in lieu of Munich with a touch of Victory and NovaLager. Came out great. Love the Jar of Destiny. Prost.
Sounds like a nice combination. More JoD to come. Cheers! -Mike
Nice vid! You can use a syringe with a tiny bit of tubing to inject the gelatin in through the gas disconnect! 👍
That is a great tip. Cheers! -Mike
Time is your friend! One of my buddies at our lhbs and I agree that Munich Helles is the most difficult style to brew, but the *best* once you get it. Personally, I've made Helles that was more like a Czech pils and one that was just plain bland. My next attempt will be to split a batch with two different yeasts using soft water with a balanced chloride/sulfate ratio. My theory is that 34/70 is too crisp, but maybe with the right water... Anyway, love your videos!
Its a "thread the needle" style for sure. Cheers! -Mike
Foam! Love the brewery shirt.
Yes! Cool place with great beer. Cheers! -Mike
Helles Bock is actually already a style! Better known as Maibock so funny how that works out.
Yes it its. Not sure John realized it in the moment. Cheers! -Mike
Another great video, your delivery is great. I wonder if Helles is straight pilsner malt and maybe a few % melanoidin malt (to replicate a decoction). I'm in Germany frequently and most look very pale and I can't detect any Vienna/Munich malt flavours. My guess is the choice of pilsner malt, their mashing process and yeast choice are what the German brewers are doing. Just my 2 bobs worth. Keep up the great work, it's an inspirational show.
I'd agree with your assessment regarding straight Pils and decoction as traditional. So maybe just going a touch of melanoidin would be a different route. Thanks for the support. Cheers! -Mike
Hello Brew Dash Dudes🎉🎉
Cheers!
The white labs German X lager strain is my favorite so far. The malt is at the center but hops can also make their presence known.
I think that the different flavor profiles of lager strains doesn’t get enough attention. My side by side comparisons indicate there are differences and sometimes dry and crisp means less flavor.
Two excellent points. I have found the differences to be fairly pronounced actually. That's why I said John's ferment seemed more Bock like than pils. Thanks for the comments! Cheers! -Mike
I like that yeast, if definately pushes malt tho! I think you might love that beer as a helles if it started at 11.5-12 Plato. If it were mine I’d try just serving it water backed with 10-20% carbonated water.
That's an interesting idea too. Cheers! -Mike
I agree. 1052 is too high. The German Helles seldoly have >4,9%
In addition, leave the gypsum away, mash with lower temperature and bring down the PH.
Do you think it's possible to do a Maris otter smash beer that would turn out hellesy..... Just an idea I've been toying with
Wow John can still finish his beer faster than mike even when doing most of the talking
Its about time someone pointed that out. I was thinking the same thing while editing the video. I gotta practice more. Cheers! -Mike
Maybe a tad less Munich, or perhaps Vienna instead of Munich?
I must brew one of these. I’ve a couple packs of WLP830 getting old in the fridge while they wait for me. It’s been on the list for too long. I will attempt a starter and if it kicks off okay, then Helles it will be! If not, too Helles with that idea.
I appreciate your work here. I reckon I’ll ferment in a corny and my chest freezer.
I’m thinking 94% Pilsner, 6% Light Munich, Tettnanger or Hallertau Blanc, WLP830 (S-23 or Nova as backup should the 830 fail to launch)
Agree. Vienna comes across usually a little softer than Munich does. Munich Helles is such a delicate "in-between" style that there are a few different strategies to use to thread that needle. Cheers! -Mike
drinking a helles as we speak.
Enjoy! Cheers! -Mike
This is a hard beer to make....especially if you have been to Oktoberfest and are trying to make the beer that was so good..the details become a bit fuzzy. I usually wind up with a weak bock like you mention....just a bit to heavy to be a helles.
Thanks for the comment. Maybe this is becoming the King of "thread the needle" beer styles. Cheers! -Mike
some of those yeast are really slow to settle and have a strong taste
Agreed. Cheers! -Mike
Munich does seem to have quite a punch for me sometimes. I usually prefer vienna malt if I'm adding more than a pound.
Most of my recent experience with Munich is in Ale recipes where I am trying to have a malt backbone against usually plenty of hops. In this beer maybe the gentle Pilsner background with the low hopping made it stand out. Cheers! -Mike
@BrewDudes yeah, definitely stands out more in a lager than in a pale ale. Plus the hallertau hops are never as good as you expect. I think the breweries get all the good ones.
Helles bock is a style isn't it?
Yes it is. Cheers! -Mike
I don’t think that 1lb of light Munich can create the body you’re describing. I think this comes down to the Belgian malt and/or the yeast.
I’ve always found Dingemann’s Pils to be pretty expressive. Additionally it is amazing how much yeast selection influences perception of “maltiness” in lagers… And those southern German strains lean towards malty, bocky-type beers.
I think step mashes also really help to prevent the body from running away from you. I’m a pretty lazy brewer but I don’t skip that.
Great points and well taken. Cheers! -Mike
Never had a great helles so I'm not a huge fan of the style. Tried to brew one and it sucked. I'm sure they are fantastic, somewhere.
You mean chloride for increase mouth feel and maltiness. gypsum / sulphate enhance dryness and hop bitterness ?