Author Topic: My first Lager - Munich Helles  (Read 884 times)

Offline micsager

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My first Lager - Munich Helles
« on: July 06, 2010, 08:06:48 AM »
Well guys, I started carbonating my Munich Helles yesterday morning.  Should be ready to try tonight or tomorrow. 

I used JZ's recipe from Brewing Clasic Styles.  Fermented primary for two weeks at 50 degrees, transferred to secondary and let it sit three more weeks.  Then, transferred to kegs (10 gallon batch) and gased it just to pressure.  Then let it sit at 40 degrees for another two weeks.  And now it's carbonating.

I sure hope it is worth all this.......   Lagers are a bit of a pain.  But if it's good, then all is good.

Offline thirsty

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Re: My first Lager - Munich Helles
« Reply #1 on: July 06, 2010, 05:22:13 PM »
I made two batches of Helles last year and I think it's now my favorite lager.

Offline micsager

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Re: My first Lager - Munich Helles
« Reply #2 on: July 06, 2010, 09:55:07 PM »
Well, I'm now on my fifth pint of this Helles.  Very nice malty flavor, not too sweet.  OMG.  (It was worth it)

Offline swampale

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Re: My first Lager - Munich Helles
« Reply #3 on: July 07, 2010, 03:58:42 AM »
micsager, did you pitch @ 44F like Jamil does?

Offline bluesman

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Re: My first Lager - Munich Helles
« Reply #4 on: July 07, 2010, 04:47:10 AM »
I sure hope it is worth all this.......   Lagers are a bit of a pain.  But if it's good, then all is good.

Have you tried going directly into the keg after primary ferment is complete?

Try it sometime. I think you'll be happy with the results.
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Offline blatz

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Re: My first Lager - Munich Helles
« Reply #5 on: July 07, 2010, 07:19:07 AM »
I sure hope it is worth all this.......   Lagers are a bit of a pain.  But if it's good, then all is good.

Have you tried going directly into the keg after primary ferment is complete?

Try it sometime. I think you'll be happy with the results.

+1 - once you get your slurry built up for gen 1, its really not that different than an ale if you have adequate temperature control.  For me, I have to have dedicated temp control for even ales (no basements in south florida) so its simply a matter of 15 degrees or so.  keep saving, splitting and re-pitching the yeast after that, and I can often get 8 or so batches off one original slurry.

The happiest people don’t necessarily have the best of everything; they just make the best of everything they have.

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Offline micsager

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Re: My first Lager - Munich Helles
« Reply #6 on: July 07, 2010, 07:28:35 AM »
micsager, did you pitch @ 44F like Jamil does?

Nope, I pitched at about 55.