Author Topic: Rube Goldberg Part Two  (Read 2929 times)

Offline klickitat jim

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Rube Goldberg Part Two
« on: January 31, 2016, 04:21:43 PM »
Today is brew day for my final tweak of the season on my Munich Helles and German Helles Export. I've got my starters going and plated my Wyeast Munich II 2352 to bank for next season. While I wait for my hose to thaw I thought I'd post what I'm doing this time.

Bavarian Hell - M.E. BJCP 4A
1.046 OG ~16 IBU
85% Best Pils
10% Best Vienna
5% Weyermann CaraHell
152F 90min 5.5pH
DI water with minimum amounts of CaCl, MgSO4, NaCl, Phosphoric acid to 5.5 pH
16IBU from German Magnum @ FWH, Hallertau Mittelfruh and Tettnang Tettnanger at 10min
Wyeast 2352 1LO2HK starter, 50F till > 50% ADF then free rise to 68F

Bavarian Hell X - G.H.E. BJCP 5C
1.056 OG ~25 IBU
78% Best Pils
18% Best Vienna
4% Weyermann CaraHell
152F 90min 5.5 pH
DI water with minimum amounts of CaSO4, MgSO4, NaCl, phophoric acid to 5.5 pH
~25IBU from German Magnum @ FWH, Hallertau Mittelfruh and Tetnang Tettnanger at 5 min
Same fermentation profile as the Bavarian Hell.

Planning to crash and gell fine in primary,  force carb to ~2.7 volumes, lager a month at 38F, then bottle enough with my new Beer Gun to ship for Spring Swap and maybe a local summer competition.

Here goes nothing...

Offline HoosierBrew

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Re: Rube Goldberg Part Two
« Reply #1 on: January 31, 2016, 04:41:00 PM »
Those look good. The Export is pretty similar to mine. Still having a hard time with calling a Dortmunder lager a helles export. I think they could've left that as is. It's not any closer to a helles than it is a pils. Whatever.
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Offline santoch

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Re: Rube Goldberg Part Two
« Reply #2 on: January 31, 2016, 04:41:43 PM »
Sounds great, Jim!
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Offline narvin

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Re: Rube Goldberg Part Two
« Reply #3 on: January 31, 2016, 04:48:47 PM »
No kettle acid additions this time?
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Offline klickitat jim

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Re: Rube Goldberg Part Two
« Reply #4 on: January 31, 2016, 05:45:11 PM »
No kettle acid additions this time?
I don't think it gained me that much, and I can always adjust ph in the final beer. The kettle drop didn't provide a noticeable improvement in hop quality, clarity or yeast performance, so for me... why do it.

Offline klickitat jim

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Re: Rube Goldberg Part Two
« Reply #5 on: January 31, 2016, 05:49:43 PM »
Those look good. The Export is pretty similar to mine. Still having a hard time with calling a Dortmunder lager a helles export. I think they could've left that as is. It's not any closer to a helles than it is a pils. Whatever.
I figure the theory was to recognize that other cities make them. But that doesn't hold water since they left Munich in there. I like Bavarian Helles and German Helles. Whatever, gives us something to talk about

Offline klickitat jim

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Re: Rube Goldberg Part Two
« Reply #6 on: January 31, 2016, 05:51:24 PM »
Sounds great, Jim!
I'll try to ship you and Randy some for a resample after using your advice

Offline klickitat jim

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Re: Rube Goldberg Part Two
« Reply #7 on: January 31, 2016, 05:56:09 PM »
I'm learning that trying to nail a world class Munich Helles is like trying to sink a 40' putt with a 40 pound putter and the hole is the same size as the ball.

Offline brewinhard

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Re: Rube Goldberg Part Two
« Reply #8 on: January 31, 2016, 08:47:33 PM »
I'm learning that trying to nail a world class Munich Helles is like trying to sink a 40' putt with a 40 pound putter and the hole is the same size as the ball.

What?  You think that's hard?

Offline klickitat jim

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Re: Rube Goldberg Part Two
« Reply #9 on: January 31, 2016, 10:08:25 PM »
I guess it depends on the golfer and if anyone is watching

Offline hopfenundmalz

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Re: Rube Goldberg Part Two
« Reply #10 on: January 31, 2016, 11:17:15 PM »
Those look good. The Export is pretty similar to mine. Still having a hard time with calling a Dortmunder lager a helles export. I think they could've left that as is. It's not any closer to a helles than it is a pils. Whatever.
Export is a strength designation in Germany. An export Helles is a strong Helles. There are export Dunkles. In Dortmund the beer was Export strength.
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Offline HoosierBrew

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Re: Rube Goldberg Part Two
« Reply #11 on: January 31, 2016, 11:28:44 PM »
The strength was what came to mind for me with the 'export' tag. I guess it seems more confusing because it appears on the surface that an export helles is nothing more than a stronger Munich helles, ignoring that a Dort is hoppier and more minerally than a Munich helles. I'm probably overthinking it.
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Offline klickitat jim

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Re: Rube Goldberg Part Two
« Reply #12 on: January 31, 2016, 11:48:06 PM »
BJCP is calling it a German Helles Exportbeir. No connection to Munich Helles' malt profile other than they are both light colored.

Offline HoosierBrew

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Re: Rube Goldberg Part Two
« Reply #13 on: February 01, 2016, 12:07:38 AM »
Ok, you're right, overlooked the verbage. I think I'll still call it a Dort lager, unless it goes to comp.
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Offline klickitat jim

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Re: Rube Goldberg Part Two
« Reply #14 on: February 01, 2016, 12:17:16 AM »
It's all good. After we all get used to it they will change it again.

At Best of Craft I was in a good debate over the idea of judging commercial beer against the style guides. It seems to me that the style guides are describing what commercial brewers have done, or are doing. If there's an awesome beer that pushes the guidelines a little, in my opinion the beer should win that fight. Over time, if there's enough awesome examples pushing the lines, the lines should move. Obviously not when it comes to historical styles... but