Brewing a Bavarian Helles

Postby **wobdee** » Fri Sep 30, 2016 2:08 pm

Shot an email to the head brewmaster at Paulaner Christian Dahncke, asked him if they used any other malts besides Pils in their Helles. I was surprised to receive a quick short reply, " we also use a small amount of Vienna".

Postby **Natebriscoe** » Fri Sep 30, 2016 2:13 pm

Postby **wobdee** » Fri Sep 30, 2016 2:57 pm

Yeah, I was surprised he got back to me but another guy over at HBT has been talking to him about their Ofest so I stole his email and asked my own questions. Im trying to get the % of Vienna out of him but dont think hed go that far. BTW he said a 70/30 Pils/Munich for Ofest.

Postby **Owenbräu** » Fri Sep 30, 2016 4:31 pm

For me, Vienna malt is essential for helles. They taste like pilsners without it, not helles. I like 10-20% depending on whether I'm making helles, export or festbier. Helles and festbier get a touch of light Munich as well, more in festbier than helles, but not in export.

Great find and thanks for posting.

Postby **Owenbräu** » Fri Sep 30, 2016 4:37 pm

That 70/30 is likely their marzen-style festbier, not the helles/pale festbier that is served in Munich.

This was my last batch (smoked hellesbock) with 20% dark Munich and 5% carahell (first runnings, pre-sparge).

: smoked hellesbock.jpg (72.75 KiB) Viewed 4349 times

Postby **wobdee** » Fri Sep 30, 2016 5:27 pm

That 70/30 was for their tent bier Weisen. Probably a very light Munich malt.

Postby **Owenbräu** » Fri Sep 30, 2016 6:03 pm

Interesting. I wonder if they are using custom malts. Thanks.

Postby **Weizenberg** » Fri Sep 30, 2016 7:31 pm

Of course they have custom malt. The Munich malt I get has 12 EBC.

The Pilsen malt they have may also not be the same spec as one might think. Usually it is much darker to start with.