Helles – smoked???

[Spauld]

Fingers crossed I might just be able to move past last year’s ‘smoked helles’ debacle. I pulled a small sample of this year’s ‘Edelhell’ and I’m confident there are no phenols present. 9 weeks at 35F and will probably let it go 11 weeks. I think it’s good; crisp and dry, though it needs to clear up. Might use some Biofine on it.

Attachments:

1. 

   Edelhell-brix-sample-5-2-20-scaled.jpg
   

[JayB]

What was the issue with Smoked Grain! Just curious.

[Sam]

Yes, please educate us. 🙂

Sam

Serving:
Genmaicha Brown Ale
Munich Dunkel
IPA

Conditioning:

Fermenting:
House Amber

Planning:
?

[Spauld]

Well, it wasn’t really ‘smoked’, per se, but it was the first lager of the season last year and I wasn’t as attentive during the mash-cooking phase as I should have been…and I scorched the mash a little. Even though it was a minor scorching, with something as light and clean as a Helles, there really was no place for that scorched flavor to hide (might have gotten away with it in a Doppelbock). The running joke was that I made a smoked helles which, believe it or not actually exists (though not created by scorching the mash! LOL)

[Author]

Posts