As with any new brewing adventures, I like to do thorough "research". I picked up a couple of commercial examples of the style and damn, this beer is awesome. I could truly drink Munich Helles all day! The bready, toasty, malt profile is just my thing. The flavor is balanced with a nice noble hop bittering and subtle flavor. It dries gently, demanding your palette to beg for more. Dangerously, I can drink lots of this and that's probably why the German's drink this beer style by the liter. I first had the Weihenstephaner, their Original Premium. They claim to be the world's oldest brewery with a date on the bottle "Siet 1040". Obviously, they had plenty of time to perfect this brew.
|Weihenstephaner Original Premium, a commercial example of Munich Helles.|
|Weihenstephaner, the world's oldest brewery, since 1040.|
|Weihenstephaner Original Premium Munich Helles. Awesome looking beer! Not all fizzy-yellow-stuff is bad.|
|Paulaner Original Munich, a commercial example of Munich Helles.|
|I'm digging the neck labels of these two beers. Their shapes are similar. Any reason?|
|Another great looking Munich Helles, Paulaner Original Munich.|
5 Gallons, All Grain, Single Infusion Mash, 90 Minute Boil
9 lbs. German Pilsner
0.75 lbs. Munich
2 oz. Melanoidin
90 Minute Single Infusion Mash 150°F
1.35 oz. Hallertauer 60 min.
1 Whirlfloc tab 20 min.
White Labs WLP830 German Lager Yeast (thanks, Kara!), Vial to 900ml Starter
Primary Ferment at 52°F
OG: 1.050 @ 68°F
FG: 1.010 @ 46°F
ABV: 5.5% (temperature corrected)
Update 8/24: Racked to secondary. Current gravity is 1.0105 @ 71°F (diacetyl rest). Lagering will begin in a couple of weeks.
Evaluation: I took this to QUAFF's evaluation panel on November 17th. Of the 5 beers I brought for feedback, this one seemed to be the best example of the style. Harold searched for signs of improvement but only suggested to re-brew this in January for NHC first round. That was good news to hear!