Brewing a Bavarian Helles

[Techbrau]

Hence the appeal of preboiling followed by rapid chilling, especially if you can do it directly in your mash tun.

The SMB is really just to fill the cracks in a homebrew system, because our pickup from dough-in is higher without a proper vormaischer, and our pickup from diffusion is 20x faster/higher in general whenever the wort is exposed.

I've yet to see a superior method to preboil + SMB + floating lid, but that doesn't mean we should stop exploring alternatives.

[Weizenberg]

[die kleine bierschau]

Lots of cobwebs on this thread, but just in case anyone comes back through:

I was really impressed with the pdf about brewing helles, and I'm glad the link still works. I was wondering about the origin of the term "Country Helles". Is it a translation of a German Begriff, or is it something the author(s) came up with?

[Owenbräu]

Hope you read the paper, v3, as it corrects for a lot of the mistakes of the premature release of the v1.

Country was a general term we used to talk about slightly more robust versions of helles from areas surrounding Munich and not part of the big 6.