Author Topic: Helles Lager  (Read 3048 times)

Offline HoosierBrew

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Re: Helles Lager
« Reply #30 on: January 04, 2017, 01:10:09 AM »
FWIW I did my last one with 96% Weyermann pils ,4% carahell, 17 IBU Mittelfrueh @ 60 mins. WY2206. On the next I'll try the blending Weyermann pils and pale 50/50 thing,along with 3 or 4% carahell.

I tried 50/50 weyermann pale and schill pilsner on my first attempt at a German pilsner. It's is good
But slightly too malty and dark in my opinion. I think lodo changes that approach though right?

Gonna try 25/75 pale to pils next time.


I've never tried Schill pils or 50/50 pils/pale yet, so I can't comment yet, other than to say that brewing lodo will lighten color noticeably where that blend might normally be darker than desired in a pils brewed the traditional homebrew way. As for being too malty, there are variables to play with like attenuating down to 1.006-1.008 for a pils as well as water chemistry. 34-70/2124 is a dry pils strain (which I think you use?).

Yep 34/70. It got down to 1.009 I think and I used jever boiled profile with a 5.2 mash pH. The malt character that I got seems more suited to a bopils but I am no expert on styles. As you mention it could have something to do with the pils malt that I use in just about every beer.


Yeah, sounds like you did a good job. And Jever's profile is fairly dry. Well that combo may not suit everybody's taste in pils. Bet it was a good beer anyway!
Jon H.

Offline wobdee

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Re: Helles Lager
« Reply #31 on: January 04, 2017, 02:12:45 PM »
I've been liking a little Vienna (10-15%) along with 2-4% Carahell in my latest Helles.

Offline Iliff Ave Brewhouse

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Re: Helles Lager
« Reply #32 on: January 04, 2017, 03:28:13 PM »
How about water?

I have a mash pH of 5.4 with:

Ca - 53
Mg - 6
Na - 15
SO4 - 54
Cl - 70

based off of yellow malty
On Tap/Bottled: Maibock, Spiced Copper, Iliff IPA, G Pils

Fermenting: American Strong w/Cherry
Up Next: Red Rye, Dunkel

Offline erockrph

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Re: Helles Lager
« Reply #33 on: January 05, 2017, 03:03:44 AM »
How about water?

I have a mash pH of 5.4 with:

Ca - 53
Mg - 6
Na - 15
SO4 - 54
Cl - 70

based off of yellow malty
That should be good. I like my Na closer to 40 lately. I think it helps open up the malt flavor a bit.
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer