Monday, September 1, 2008

Big Honkin' Helles

I lived in Germany for three years, where I discovered that I actually liked beer. It was a wonderful contrast to that pee-colored rice and corn syrup swill that they served in America. In Bavaria, the beer man delivers a rack of beer to your door each week, and you return your empties, just like the Milkman. I drank Pils, Hefeweizens, Crystalweizens, Dunkelweizens, Dunkles, Alts, Bocks, Doppelbocks, Eisbocks, Berlinerweisse, and my favorite, Helles. This was my first lagering experience, and it matched my taste-memory of my days in Neu Ulm and Stuttgart. This was fermented at 50° for 3 weeks, then moved up to 60° to finish out, and then dropped to 36° for a month to lager and clear out.

-1 lb. Pilsener DME
-6 lbs. Pilsener LME
-1 oz. Argentina Cascade (bittering)
-1/2 oz. Argentina Cascade (flavoring at 30 min.)
-1/2 oz. Argentina Cascade (aroma at 10 min.)
-Wyeast 2206 Bavarian Lager Yeast

Light-bodied and refreshing, modest bittering. Exactly as I remembered. Would definitely brew again. Favorite of my in-laws. Brewed June 2008.


Claire Thomas said...

Hey Hunter,

Thanks for your nice comment! I am just getting into home-brewing, so I will definitely be checking out your site regularly. I recently filmed a video segment with Patrick Rue, the owner of The Bruery in OC (they make awesome belgian style ales), and he was a law student/home brewer who followed his passion. You should check it out: