Google+

Style of the Week: German Style Helles!

Leave a comment

April 23, 2016 by fhsteinbart


helles

Here we see a typical German Style Helles at its best in a Masskrug mug

One of my favorite beers to drink when the warmer days of Summer are upon us is the Bavarian Lager known as Helles, which means “light” in German. This was due to the brewers of Munich wanting to make a similar beer to the Pilsners that were very popular back in the day. Due to the high carbonate waters, the beer couldn’t have been too hoppy, but just enough to cover the residual malt extract left over after fermentation. While the color is on the straw side of yellow, its got great body and mouthfeel due to the use of Pilsner and Chit malt. The former being the national malt of Germany, the latter being something akin to Briess Carapils, or dextrin malt. The recipe below uses quite a bit of Dextrin malt in the all grain version, but for the extract brewer’s I recommend that they use Malto Dextrin powder instead so that the wort won’t be too starchy as Carapils has no enzymes, despite its pale color. Hops can be any Noble or German style hop, but I prefer the Hallertauer family of hops for this style of beer. If you can’t use Lager yeast, then the hybrid yeasts also work well (i.e.Kolsch, Steam Beer, Alts, and other hybrid styles.

 

Extract:

  • 6 lbs. Extra Light DME
  • 1 lb. Malto Dextrin Powder
  • 1 oz. Liberty Hops (Bittering)
  • Whirlfloc tablet or Irish Moss
  • ¼ oz. Calcium Chloride Salts in the boil.
  • Wyeast 2124, WLP830, Imperial Global, or Saflager 34/70 yeast

Instructions:

  • Heat 2½ gallons of water to 155°F.
  • Turn off heat and add DME, stirring until fully dissolved, then add water to volume.
  • Return to heat, bring to boil for 10 min., then add bittering hops.
  • At 15 minutes remaining in the boil, add a Whirfloc tablet.
  • After boil has finished, turn off heat, and cool wort by placing kettle in an ice bath or use a wort chiller (0 min).
  • Add mixture to fermenter, removing hops, and bring total volume to 5 gallons using non-distilled bottled water or filtered tap water.
  • Aerate unfermented wort (shaking works well).
  • Pitch yeast and ferment at 62° F until completed (about a week).
  • Allow to age an additional four to six weeks before packaging up as usual.

All Grain:

  • 9 lbs. Pilsner Malt
  • 2 lbs. Carapils Dextrin Malt
  • 1 oz. Liberty Hops (Bittering)
  • Whirlfloc tablet or Irish Moss
  • ¼ oz. Calcium Chloride Salts in the mash and in the boil.
  • Wyeast 2124, WLP830, Imperial Global, or Saflager 34/70 yeast 

    Procedure:

    Infusion mash at 131°F for ¼ hour, using a standard (1 qt./lb.) mash. Add an equal amount of boiling hot water to get to 154° F. Sparge to 6.5 gallons of wort, and bring to a roiling boil. Add the bittering hops 15 minutes into the boil. At 15 minutes remaining add the Whirlfloc tablet or Irish moss. At 0 minutes (knockout), cool the mixture by placing kettle in an ice bath or using a wort chiller. Add mixture to fermenter, removing hops, and aerate unfermented wort (shaking works well). Pitch yeast and ferment at 55°F. Gravity may vary depending on system efficiency, so adjust accordingly, using malt extract if needed.

    Package up as usual; bottled versions should use 120 gms. corn sugar (approx. ¾ cup), or kegged to 25 psig, and allow two weeks to come into condition. Serve at 45°~50°F in a Dimpled Masskrug mug, share, and enjoy! This beer will continue to evolve and change over the coming months, so make enough to last you through your next brew.

Advertisements

Please Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

beer sensory science

Dedicated to understanding the science of beer flavor

The Apartment Homebrewer

Brewing small batches of craft beer in a 650 sqft apartment

World's Oldest Home Beer & Wine Supply Store

Seacoast Beverage Lab

World's Oldest Home Beer & Wine Supply Store

The Not So Professional Beer Blog

World's Oldest Home Beer & Wine Supply Store

The Beer Here

World's Oldest Home Beer & Wine Supply Store

Beervana

World's Oldest Home Beer & Wine Supply Store

-=BrewmanceNW=-

World's Oldest Home Beer & Wine Supply Store

#pdxbeergeeks

World's Oldest Home Beer & Wine Supply Store

BREWPUBLIC.com

World's Oldest Home Beer & Wine Supply Store

%d bloggers like this: