I gather that unless I brew your beer your way its wrong. But Im not hearing WHY from anyone. Im curious, is that how all Munich Helles are brewed in Munich? Same recipe, same water, same method, all beer is exactly the same? Seems goose-steppy to me.
Im trying to learn something here, and it sure seems like I'm hearing my Dad bark at me that I'm not doing it right with no indication of what right is, or why. Frankly, I may just decide that im done with trying to brew german beers if this is a harbinger of things to come.
I mentioned "IT" tongue in cheek at the end of that post. I should clarify, I don't beleive in IT as an articulable thing because no one can describe IT. Not to mention that if IT is supposed to be in every beer style in Germany, including smoke beers, dark beers, light beers, ales, sour beers... than IT is an emotion or some elitist mind set. So obviously I am not trying to create something I dont beleive exists. If someone can describe IT, I may change my mind.
Deep breaths... im not asking for a clone recipe, or trying to get jumped into a beer gang. I'm just looking for a little more insight on this step mash thing.
Please, don't think that anyone is telling you that your way is wrong.
Here's the situation...
A bunch of us have spent years chasing this.
We've worked together & shared notes...
We've tried countless mash schedules, grain bills, hopping schedules, etc.
We know which things we have tried that simply do not work.
We know several combinations of things that simply do not work.
No one is telling you that you HAVE to brew this way, or you're wrong.
The approach we are taking is to say, here...Let's eliminate the stuff we've tried that doesn't work.
I believe Brandon said it best, when he described IT, like this:
The 5 elements of “it” in German light lagers.
1) Aroma and first impressions
It: Fresh malt and hop aroma – sign of good things to come. Very clean, slightly sweet but refreshing
Not it: No aroma. Metallic, plastic, organic off aroma coming from the glass. Or overwhelming, cloying malt aroma, or strong, pungent hop aroma overwhelming the malt.
2) Getting intimate - First Taste
It: the “it” we refer to – fresh grain, depth of character and bright notes of a fresh field of grain and flowers. Sometimes spicy, particularly with Czech and East German Pilsners. But clean and balanced with the malt. Sometimes a minerally, salty impression from East German examples.
Not it: Dull, single dimension of malt. It’s there, but not light, fresh and rich. Overwhelming hoppiness as either flavor or strong bitterness.
3) Balance of character
It: the overall impression is of balance between malt, bitterness and hop flavor. Often floral, slightly sweet, and grainy. Rich, bright grainy flavor.
Not it: Dull and flat, one dimension maltiness. Like old malt or darker malt that is heavy on the palate. Or muddy, overly complex flavors as from too many malts.
4) Mouthfeel
It: Clean, crisp mouthfeel. Refreshing and you want to take another sip. Clears out quickly.
Not it: Either thick and sweet or dry, puckering and thin.
5) Finish - Ahhhhh
It: briefly lingering malt flavor and aroma. If you lightly exhale your breath and sniff, you get fresh malt graininess, a bit of hop aroma, and depth of aging character, slight lingering note of sulfur.
Not it: Cloying sweetness or astringent dryness, almost bitter. Lingering hop bitterness that hangs in your mouth for a long time. Yeast bi
Topic: Chasing the perfect Munich Helles (Read 67437 times)
