thethirstyweasel
Well-Known Member
Looking forward to cooler temps and thinking of doing some lagers during the cold weather, my mind turns to helles. Most recipes I have ever seen call for 100% pilsner malt and usually decoction, or they do single infusion or a step mash and use a bit of Munich, Vienna, or a pinch of Melanoidin malt in the grist. I am wondering about just using ~100% Vienna malt. I know there is a lot of SMaSH Vienna malt experiments that have been conducted and reported on here at HBT that have been raving success stories. While I have yet to do one yet, I have no doubt this is the case. What I am wondering is can a beer made this way be considered a Munich Helles or is there a character or lack of by this technique that would make it stylistically inappropriate?
Thanks
Weez
Thanks
Weez