Munich Helles - German Series Lager

[@TheGrimbarianBrewer]

Beers looked quality,love how much clarity and body was in them both cracking job and great footage again. Cheers mate 🍺🍻

[@theropers9802]

Great video... you need to teach Owen how to put the recipe in the description... :-). I was trying to get his recipe for his Allagash White clone, and kept rewinding the video trying to catch it all... LOL

[@BrewabitRick]

Loved the zoom evening I had a cracking time and was great to have a wee dram with ya. Interesting comparison, great looking beers quality vid again cheers 👍🍻

[@hughesbrews8062]

Great vid, and some great descriptions, Looking forward to the Bock.

[@soooohoopy]

Looks class, as per. Bet that keg won't hang about too long 🙂

[@AndrewLynch9]

Half has already disappeared!

[@thebluetrouserbrewer9048]

Great video Andy. I need some of these lagers in my life...please! 😘

[@AndrewLynch9]

We will see 🥸

[@michaeljames3509]

The only issue that occurred on the brew day was that whoever wrote the brewing instruction is more familiar with the way that distillers beer is produced, not on the way that lager is produced, and the same with the brewer. The single temperature infusion method is used in grain distillation and the brewing method produces distillers beer. The brewing method, chemically and enzymatically, cannot produce ale and lager, due to the way that enzymes function and chemical precipitation. A temperature of 65, 66 is used by moonshiners because at the temperature Alpha releases the highest volume of glucose, as possible, from amylose, within one hour. The more glucose, the more alcohol, and the quicker, the better. The high temperature denatures Beta, the enzyme gets in the way of a moonshiner. When the home made beer was produced, conversion, dextrinization and gelatinization were skipped. Conversion didn't occur because the high temperature denatured Beta. During conversion (60-63), Beta converts simple sugar, glucose, into fermentable, types of complex, sugar, maltose and maltotriose, which are the types of sugar that produces ale and lager. When conversion occurs, secondary fermentation takes place. Maltose is responsible for secondary fermentation. Maltotriose is responsible for natural carbonation. Beer doesn't need to be primed with sugar or injected with CO2 to carbonate, when conversion occurs. Glucose is responsible for primary fermentation and ABV. Conversion is skipped in homebrewing because the step lengthens the brewing process, an extra fermenter is required, and higher quality, more expensive, malt is needed. Dextrinization and gelatinization didn't occur when the homebrew was made because a type of heat resistant, complex, starch, called amylopectin, which contains A and B limit dextrin and pectin was thrown away with the spent mash. Amylopectin makes up the tips of malt and it is the richest starch in malt. The temperatures used to make homebrew aren't high enough to burst the heat resistant, starch, where it enters into the mash liquid, before Alpha denatures, and that's the reason why the starch ends up thrown away, although, paid for. A and B limit dextrin and pectin are responsible for providing the body and mouthfeel in beer. To take advantage of the rich starch, the Hochkurz and triple decoction brewing methods are used. When the mash is boiling, Amylopectin, rapidly, opens up. The boiling decoctions are added back into the main mash and Alpha liquefies the starch and dextrinization and gelatinization occurs. When amylopectin is thrown away, beer, overly dries and thins during fermentation and conditioning. It is one of the reason why homebrew is artificially carbonated and drank, green, from boiler to belly in three or four weeks. The main reason why homebrew is drank, green, has to do with the extract that the brewing method produces. The extract is chemically imbalanced, sugar imbalanced, and unstable, which produces beer with very limited, shelf life. To produce ale and lager an entirely different brewing method and under modified, low protein, malt are used. To produce pseudo, ale and lager, at the least, a three temperature step mash should be used with under modified, low protein, malt. Under modified, malt is richer in enzyme content than high modified, malt and malt, low in protein contains more sugar. When the level of malt modification is 40 Kolbach and lower, the malt is under modified. Malt suitable for producing ale and lager should contain less than 10 percent protein. To know when malt is under modified and low in protein, a malt spec sheet comes with each bag of malt, which a brewer uses for determining the quality of malt before buying malt. Level of modification and protein content are two important numbers listed on a malt spec sheet, along with, a few other chemical acronyms and numbers. Malt spec sheets are online from each malthouse and it isn't a bad idea to learn about the data on a malt spec sheet because without an understanding of the info, there is, absolutely, no way for you to determine, whether, the malt that you buy is better for making whiskey with, or more suitable for producing ale and lager. Don't assume that an HBS salesman or that a recipe writer knows that a malt spec sheet exists or knows what it is used for. The recipe called out single temperature infusion at a rest temperature used in grain distillation, so, something was wrong. Weyermann's Pils malt may be under modified and low in protein, their Pils floor malt is under modified and low in protein. If their standard Pils malt is under modified and more expensive than high modified, malt, financially, it would be more advantageous to use high modified, malt, with single temperature infusion because less expensive, high modified, malt will produce the same final product, as more expensive, under modified, malt, produces, when the brewing method is used. Glucose is glucose.

[@AndrewLynch9]

Michael fuck off with your shitty copy paste bullshit about distillers beer.

[@AndrewLynch9]

Maybe if you did a video about it we could ignore that as well

[@lukestevens05]

Great video as alway, got to love that sexy brew footage

[@AndrewLynch9]

Silky sexy footage! Did you hear the tits bit after BJCP?

[@lukestevens05]

@@AndrewLynch9 ye i did had to rewind it make sure I wasn’t hearing things 🤣

[@greigthomson8475]

Looks grate, really fancy one now! Strange one. What’s the posters behind you?

[@AndrewLynch9]

It’s my brewing calendar and BJCP Guidelines 🤪

[@DudesBrews]

Cracking vid sir, did I hear Chris wittering about BJCP guidelines at the beginning? 🧐🤣

[@AndrewLynch9]

You did indeed 😂

[@lukestevens05]

Hahaha noticed that too, brilliant 🤣

[@BrewBrosUK]

Both beers look great! I’ve brewed a couple of batches of Helles, but never tried a marzen- might have to give one a go in preparation for September/October. How did you get such great clarity on the helles? Cold crash/gelatin/finings etc? Keep up the great work! (Ed @ Brew Bros)

[@AndrewLynch9]

Hey Ed all of them get some protofloc in the last 10mins. They seem to clear up nicely no issues 👌 The Marzen is a total winner!

[@dimivam]

Hey Andrew, quick question: When you re-pitch the yeast, do you do it straight on the trub or do you wash your yeast first?

[@AndrewLynch9]

Hey bud I just left the yeast trub from the last batch in the fermenter 😜 normally I would harvest off the bottom but thought I would try it this way since they are all similar

[@dimivam]

@@AndrewLynch9 Thanks for the answer Andrew. Is there a problem with overpitching the yeast?

[@dimivam]

Hey Andrew, great video! How did you come around choosing the specific water profile? Also, which brewtube group on Facebook? It seems there are quite a few :) Thanks for the content (it's great how you love your brews!)

[@AndrewLynch9]

Water profile is either on brewfather styles or I think my lager one was when I was listening to a podcast ages ago and wrote it down. Works well for me 😛 the group is Brewtube Official 👌

[@dimivam]

@@AndrewLynch9 Great, thanks! And keep the videos coming in! :)