joenearboston
Active Member
Have you ever had an Augustiner Helles? Some say it is the best Helles. There is a remarkable difference between a beer like Augustiner Helles and other Helles out there like a Von Trapp Helles. The former has a super smooth finish whereas the latter has somewhat of a harsher grainy/husky finish.
My helles lagers homebrews have a very similar flavor profile to Von Trapp Helles that I'm trying to remove. I think my lagers are to style, so this is not necessarily a flaw, they have medaled in a few competitions including first place. However, I want to have a flavor profile more like Augustiner and less like Von Trapp.
My recipe is below. I don't think it is the usual suspects. I'm definitely managing pH, using seasoned RO water, keeping sparge above 1.010, not sparging for a long time, and pretty much all the other common issues that lead to astringency and grainyness.
The only thing I can think of is grain supplier. I believe both Von Trapp and Augustiner do a decoction, so that can't be the missing variable.
Grain
96%, 6 lbs German Pilsner (for flavor)
4%, .25 lbs Carapils (for body and sweetness)
Water
Distilled
¼ tsp CaCl per 3 gallon
¼ tsp Gypsum per 3 gallon
1.0 ml phosphoric acid per 3 gallons
Mash
149F for 30 minutes
158F for 30 minutes
Boil
.6 ml hop shot for IBU of 10
Ferment
Set controller at 50F for 1 week, rest at 65F, condition at 45F
OG 1.050, FG 1.012
My helles lagers homebrews have a very similar flavor profile to Von Trapp Helles that I'm trying to remove. I think my lagers are to style, so this is not necessarily a flaw, they have medaled in a few competitions including first place. However, I want to have a flavor profile more like Augustiner and less like Von Trapp.
My recipe is below. I don't think it is the usual suspects. I'm definitely managing pH, using seasoned RO water, keeping sparge above 1.010, not sparging for a long time, and pretty much all the other common issues that lead to astringency and grainyness.
The only thing I can think of is grain supplier. I believe both Von Trapp and Augustiner do a decoction, so that can't be the missing variable.
Grain
96%, 6 lbs German Pilsner (for flavor)
4%, .25 lbs Carapils (for body and sweetness)
Water
Distilled
¼ tsp CaCl per 3 gallon
¼ tsp Gypsum per 3 gallon
1.0 ml phosphoric acid per 3 gallons
Mash
149F for 30 minutes
158F for 30 minutes
Boil
.6 ml hop shot for IBU of 10
Ferment
Set controller at 50F for 1 week, rest at 65F, condition at 45F
OG 1.050, FG 1.012