That article suggests that the grain bill should be all pilsner. But it also says that the beer should have body and a malty mouthfeel and a dry finish. A tricky combination especially when just using pilsner malt. I'm not one to decoct so I cheated a little by adding Vienna.I maintain that Helles is arguably the evolutionary epitome of Germany's more than three-thousand-year-old brewing tradition. In terms of sheer brewing artistry, it caps everything that has gone before it. And nothing that has followed it has ever equaled it. The raw materials for Helles could not be simpler, yet the brewing process could not be more demanding.
Edel-Helles
7 lbs Best Malz Pilsner Malt
2 lbs Best Malz Vienna
4 ounces CaraHell
1 ounce Melanoidin
¼ oz Hallertau pellets 4.3% as a FWH
1.1 oz Hallertau pellets 4.3% for 60 minutes
Wyeast 2124 Bohemian Lager Yeast
OG: 1.053, FG: 1.013, IBU: 26, SRM: 4, ABV; 5.2%
I used 100% filtered tap water. I added 3g of CaCl and about 2ml of lactic acid to the mash water as it heated. I mashed for 60 minutes at 149.9°. The CaCl and acid brought the mash pH to 5.3 which I left right there. I acidified the sparge water as well and the sparge pH was 5.4 which should have brought my kettle pH to 5.3 or 5.4. Final water numbers were: Ca 61, Mg 12, Na 13, Cl 69, SO4 27, bicarb 138. The acid should have neutralized the bicarb so that number can be thrown out. I made this beer on 7/2 and it lagered for about 2 months. The resulting beer is smooth and clear. The mouthfeel is very nice and the finish is dry as the article suggests. The hops are probably a bit aggressive for the style but they help with the crisp finish. They could be dialed down for sure. The malty character is brought about by the Vienna and maybe the melanoidin which I just threw in as a way to get some depth. The head formation and stability is excellent too. I will try to snap a pic when I have the chance. This is the result of a lot of experimentation and failure, mainly due to water missteps and a lack of good pH control. When the time comes to make a style like this, come back to this recipe and give it a try. Cheers Beerheads.
This is when I say that I have also sampled nettles' beer (also a helles) and it was outstanding as well. I nice interpretation of the style and nettles' is a "new" lager brewer... and a helles is a VERY tough style to make so a tip o' the hat on that one. I have been banging my head against the wall for 15 years on some of these issues and nettles' nailed the style in a very short time so I consider him to be way ahead of me. I must be stubborn or a slow learner... or both.
