Modern Homebrew Recipes (36 page)

Variations:
The same beer can be brewed with a straight infusion mash at 154°F (68°C) [that’s what Darren did]. It won’t be quite as malty or smooth, but it will still be great (it did, after all, win a best of show). This is around a 12°P beer, but it can be made at an export strength (13–14°P) instead, or can be taken up to 18°P (for a
doppelbock
). I sometimes do a version that is 94% dark Munich and 6% Caramunich III (at 1.052 and 22 IBUs) that ends up being very much like Ayinger.

HELLES

This is a subtle style where ingredient quality matters. The malt bill is the star, but the hops and yeast shouldn’t be overlooked. The yeast enhances the malt-forwardness, while the hops provide a gentle balance, and a barely detectable but pleasantly floral flavor.

Style:
Munich Helles (Classic BJCP Style)

Description:
A pale German lager that has an abundance of Pils malt flavor with a moderate body, supportive bitterness, and a malty finish. The relatively dry finish makes it easy to drink in quantity.

Ingredients:

Water treatment:

RO water treated with ¼ tsp 10% phosphoric acid per 5 gallons

0.75 tsp CaCl
₂
and 0.25 tsp CaSO
₄
in mash

Mash technique:

Step mash, mashout

Mash rests:

131°F (55°C) 10 minutes

145°F (63°C) 40 minutes

158°F (70°C) 20 minutes

168°F (76°C) 10 minutes

Kettle volume:

8.5 gallons (32 L)

Boil length:

90 minutes

Final volume:

6.5 gallons (25 L)

Fermentation temp:

50°F (10°C) 2 weeks

32°F (0°C) 13 weeks

Sensory description:
Malty with a smooth, clean Pils flavor. Clear golden color. The finish remains malty with the bitterness just propping up the malt. There is a light hint of floral hops present that adds complexity.

Formulation notes:
I like using mostly Pils malt for this style (it can and often is made with all Pils malt). I pump this up with some Munich, just to emphasize the malt. The Carapils® provides just a touch of dextrins so it has body (without having to mash too high). The Vanguard hops are Hallertauer-like, and are usually fresher in my local shop. The
bock
yeast is great for malty beers, and is a low sulfur producer.

Variations:
I’ve made this as a no-sparge beer as well, which changes the intensity of malt flavor. A single decoction would work as well, but I wouldn’t boil for more than 5 to 10 minutes to avoid it getting too dark. It can be brewed smaller or larger; the one I present is fairly common. I sometimes like to make an 11°P (1.044) beer for more sessionable occasions. If done as a single infusion mash, go with a rest at 150°F (66°C). Wyeast 2124 would be a good alternative yeast, and makes for a slightly drier beer.

MAIBOCK

Brewed to celebrate the coming of Spring, and to shake off the winter chill,
maibock
is a pale, malty style that is stronger than average but not as numbing as some of the deep winter beers. When thinking of
bock
beer, many people think very malty with low bitterness. That’s true for the darker versions, but their paler brothers have more hop character and bitterness since they lack the depth of flavor from the dark malts. As a result, many people seem surprised by the hop character they find in a fresh
maibock.
Compare this beer to the
helles,
the
festbier,
and the blonde
doppelbock
to help illustrate how similar ingredients can be varied to produce different styles.

Style:
Helles Bock (Classic BJCP Style)

Description:
A fairly strong pale malty German lager with the clean fermentation profile you’d expect in a German beer, but with a rich pale malt base and a spicy hop aroma and flavor.

Ingredients:

Water treatment:

RO water treated with ¼ tsp 10% phosphoric acid per 5 gallons

1 tsp CaCl
₂
in mash

Mash technique:

Hybrid step and single decoction, mashout

Mash rests:

131°F (55°C) 10 minutes

145°F (63°C) 15 minutes

Pull decoction, heat to 158°F (70°C) for 20 minutes, boil 10 minutes, remix

158°F (70°C) 30 minutes

170°F (77°C) 10 minutes

Kettle volume:

8.5 gallons (30 L)

Boil length:

90 minutes

Final volume:

6.5 gallons (25 L)

Fermentation temp:

48°F (9°C) 2 weeks

32°F (0°C) 16 weeks

Sensory description:
Rich malt base with a clean lightly bready malt flavor in a burnished gold-colored beer. Medium-bodied with a firm bitterness and spicy hop character, this strong beer is not only delicious but very easy to drink. The clean fermentation profile lets the malty richness shine through; deep bready and toasty flavors provide an accent to the richly malty backbone. Finishes malty and full with the bitterness providing balance.

Formulation notes:
The base of most pale malty German lagers is Pilsner malt, and this beer is no exception. I like to use some Vienna and Munich malt to add extra richness and increase the color. I like using Tettnanger hops since they have a stronger and spicier quality than Hallertauer. The Ayinger-derived yeast strain works really well in malty beers; Wyeast 2124 Bohemian Lager would be another great choice. I’m using a
hochkurz
single decoction to add to the smoothness and maltiness of the beer. If this is too much for you, use a step mash or a single infusion mash around 154°F (68°C).

Variations:
Bock
beers are traditionally in the OG range of 1.064 to 1.072, so you can make it stronger if you like. I went to the lower side since I’m providing a blond
doppelbock
recipe as well. This beer can be scaled to the strength of a
doppelbock
if you want to see what more hops would be like in that style, but I think most expect
doppelbocks
to be malty first and foremost. If you want to cut back the hops in this recipe to match those expectations, go right ahead. But I think the extra hops add to the enjoyment of this beer. This same beer can be made as an all-Pils malt beer as well; I would use the Wyeast 2124 yeast in that version to help get a lower finishing gravity.

TRADITIONAL OKTOBERFEST

The traditional beer served at Oktoberfest in Munich until the 1990s, when it was largely replaced by what is called Festbier in the BJCP Guidelines. By German regulation, only beers brewed by large breweries within the city limits of Munich can be called Oktoberfestbier. Märzenbier (or March beer) is a more generic name, and it implies that it was brewed in March and lagered over the summer to be served in the fall at Oktoberfest and other occasions.

Style:
Märzen (New BJCP Style)

Description:
A malty amber German lager known to most in the US as Oktoberfest beer. This recipe pushes the limits on maltiness; my goal was to see how far I could go and not have it taste like a
bock.

Ingredients:

Water treatment:

RO water treated with ¼ tsp 10% phosphoric acid per 5 gallons

1 tsp CaCl
₂
in mash

Mash technique:

Infusion, mashout, crystal malt added at
vorlauf

Mash rests:

152°F (67°C) 60 minutes

168°F (76°C) 15 minutes

Kettle volume:

8 gallons (30 L)

Boil length:

60 minutes

Final volume:

6.5 gallons (25 L)

Fermentation temp:

50°F (10°C) 2 weeks

33°F (1°C) 3 months

Sensory description:
Beautiful deep reddish-amber color that is clear. Rich malty aroma. Clean lager character. Medium-full body. Rich malt and light hop flavor. Medium to medium-low bitterness. Dry but full finish. The malt has a rich depth to it, intensely malty with a toasty character. Lightly warming and with bready and toasty overtones, this still isn’t a
bock
but is heading that way.