Mein Helles - Munich Helles

Mein Helles
When I started brewing and reading about it there was alsways this "Holy Grail" of the German Pils and Helles institution hanging like a sword of Damocles above every ambitioned brewer. It's easy to brew an ale at ambient temperature. The beer style is very forgiving, top-fermenting yeasts are very forgiving, grain bills of amber beers are forgiving. But if it comes to pilsener or munich helles, every fault will result in an unwanted off flavour. Fermentation at about 12°C is done, because we do not want the yeast to produce esters. We do not want  to taste them in the beer later. For the yeast this is a pretty hard job, because at 12°C reproduction and fermentation are slowed down almost to a halt. Therefore you need at least the double amount of time for primary fermentation. I read a lot about how to brew those beers and what to avoid and what to do. In the end, MiniBrew is the perfect system to do this. When brewing lager beers, everything that matters is timing and temperature. But less talking ... more action.

This is my "Mein Helles". A "Munich Helles" like it should be. Simple, not too dry, with a very fine bitterness provided by traditional german hops from Hallertau and a bright and shiny color produced by the bright pilsener malt and Cara-Pils.