- Joined
- Sep 5, 2006
- Messages
- 214
- Reaction score
- 46
- Recipe Type
- All Grain
- Yeast
- WLP 838
- Yeast Starter
- 1 Liter ACTIVE
- Batch Size (Gallons)
- 10
- Original Gravity
- 1.051
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 90
- IBU
- 16.0
- Color
- 4.3
- Primary Fermentation (# of Days & Temp)
- 21 days at 51 degrees
- Secondary Fermentation (# of Days & Temp)
- 21 days at 39 degrees
- Additional Fermentation
- Diacetal rest after one week up to 65 degrees
- Tasting Notes
- Yes, you are in a giant beer tent in Munich!!!!
18.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 88.89 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.94 %
1.00 lb Munich Malt (9.0 SRM) Grain 4.94 %
0.25 lb Melanoiden Malt (20.0 SRM) Grain 1.23 %
2.50 oz Hallertauer [3.80 %] (60 min) Hops 16.0 IBU
2 items Whirlfloc Tablet (Boil 15.0 min) Misc
Calcium Chloride (Mash 60.0 min) Misc
Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs Southern German Lager (White Labs #WLP838) [Starter 35 ml] Yeast-Lager
Gelatin in secondary
Lots to type- Instead of a decoction mash I used .25 pounds of Melanoiden and a pound of Munich. Of course you could leave that out, follow Kaiser's decoction advice and brew traditionally. You could also use some Vienna instead but it's up to you- of course.
I removed the amount of water additions because I certainly didn't want people adding random amounts of salts when they should follow their own reports to replicate Munich water.
I mashed at 154 for 90 minutes using a Sawdustguy RIMS system. 8 gallons of strike water and two 4 gallon sparges of 168 degree water.
I am a firm believer that pitching active yeast is just as, if not more, important than the starter size. Make sure that 838 is rolling and ready to eat so it has no problem taking off at 52 degrees.
Here is the story behind the beer and I'll follow up with some pictures if I can find them. This beer was brewed on 9-15-2010.
Every beer needs a story:
I have a long time friend (hell, we played Highschool football together in 1979-82- Oh GOD I'm old) named Rob. Rob works for a large Hotel chain and is married to a wonderful girl from Dublin, Ireland. Rob has relatives all over the world including a sister-in-law in Brazil and a Brother-in-law in Munich Germany so he travels the world and can eat and drink with the best of them. Hes been to Oktoberfest where he continually emailed us messages/pictures of him drinking in every tent he could find.
One Wednesday evening while druk and solving all the worlds problems I got the idea to replicate Robs favorite beer so I sent him this email:
Hey Rob, you have now spent extensive time drinking in Germany. Southern Germany includes the state of Bavaria and includes Munich. (no I didn't know all that- I had to look it up as I'm a geographic idiot).
I have a couple German yeasts ready to use. One is a Southern German yeast called WLP 838. This is how it's described.
WLP838 Southern German Lager Yeast
This yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl.
What was your favorite non-wheat beer in Munich?
Within one minute he emailed back the following:
Dude, the beer in Munich is AWESOME!!!
My favorite is Augustiner & Pauliner is second, Hofbrau is good as well and here are the specifics from your list.
Augustiner Lagerbier Hell
Augustiner Pils
Paulaner Premium Pils
Paulaner Original Münchner Hell
Hofbrau Fürsten Trunk
And thus was born my Munich Helles.
Now I know I didn't leave the beer on the yeast for 87 months, I use gelatin, love my secondaries and it goes against the HBT authorities. I also don't care for Pilsner malt but you certainly could use some or all for this recipe.
Change it, brew it, have fun and post your results. Buy some liter mugs, serve it to your friends and family. Show off that fluffy white head and clear golden beer.
You brewed this beer and it's great!!!!
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.94 %
1.00 lb Munich Malt (9.0 SRM) Grain 4.94 %
0.25 lb Melanoiden Malt (20.0 SRM) Grain 1.23 %
2.50 oz Hallertauer [3.80 %] (60 min) Hops 16.0 IBU
2 items Whirlfloc Tablet (Boil 15.0 min) Misc
Calcium Chloride (Mash 60.0 min) Misc
Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs Southern German Lager (White Labs #WLP838) [Starter 35 ml] Yeast-Lager
Gelatin in secondary
Lots to type- Instead of a decoction mash I used .25 pounds of Melanoiden and a pound of Munich. Of course you could leave that out, follow Kaiser's decoction advice and brew traditionally. You could also use some Vienna instead but it's up to you- of course.
I removed the amount of water additions because I certainly didn't want people adding random amounts of salts when they should follow their own reports to replicate Munich water.
I mashed at 154 for 90 minutes using a Sawdustguy RIMS system. 8 gallons of strike water and two 4 gallon sparges of 168 degree water.
I am a firm believer that pitching active yeast is just as, if not more, important than the starter size. Make sure that 838 is rolling and ready to eat so it has no problem taking off at 52 degrees.
Here is the story behind the beer and I'll follow up with some pictures if I can find them. This beer was brewed on 9-15-2010.
Every beer needs a story:
I have a long time friend (hell, we played Highschool football together in 1979-82- Oh GOD I'm old) named Rob. Rob works for a large Hotel chain and is married to a wonderful girl from Dublin, Ireland. Rob has relatives all over the world including a sister-in-law in Brazil and a Brother-in-law in Munich Germany so he travels the world and can eat and drink with the best of them. Hes been to Oktoberfest where he continually emailed us messages/pictures of him drinking in every tent he could find.
One Wednesday evening while druk and solving all the worlds problems I got the idea to replicate Robs favorite beer so I sent him this email:
Hey Rob, you have now spent extensive time drinking in Germany. Southern Germany includes the state of Bavaria and includes Munich. (no I didn't know all that- I had to look it up as I'm a geographic idiot).
I have a couple German yeasts ready to use. One is a Southern German yeast called WLP 838. This is how it's described.
WLP838 Southern German Lager Yeast
This yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl.
What was your favorite non-wheat beer in Munich?
Within one minute he emailed back the following:
Dude, the beer in Munich is AWESOME!!!
My favorite is Augustiner & Pauliner is second, Hofbrau is good as well and here are the specifics from your list.
Augustiner Lagerbier Hell
Augustiner Pils
Paulaner Premium Pils
Paulaner Original Münchner Hell
Hofbrau Fürsten Trunk
And thus was born my Munich Helles.
Now I know I didn't leave the beer on the yeast for 87 months, I use gelatin, love my secondaries and it goes against the HBT authorities. I also don't care for Pilsner malt but you certainly could use some or all for this recipe.
Change it, brew it, have fun and post your results. Buy some liter mugs, serve it to your friends and family. Show off that fluffy white head and clear golden beer.
You brewed this beer and it's great!!!!