Lover these videos! When you do a 4L starter, are you doing that in a single packet pitch into 4L? Or are you starting with 1L and adding additional wort multiple times to get to 4L? Are you crashing the 4L and then pouring off most of that liquid before pitching? Thanks!
@@MeanBrews (47.8%) - BestMalz Heidelberg - Grain - 1.6 °L (23.5%) - Bairds Munich Malt - Grain - 4.3 °L (13.6%) - Avangard Vienna Malt - Grain - 2.8 °L (2.4%) - Caravienne Malt - Grain - 16.8 °L (2.3%) - Weyermann Carahell - Grain - 10.2 °L (1.7%) - Weyermann Melanoidin - Grain - 22.7 °L (6.8%) - Briess Pilsen Light - Dry Extract - 2.1 (2%) - Briess Dextrose - Sugar - 1.3 °L I had a busy malt bill due to efficiency issues noticed at pre-boil also I wanted to incorporate a similar decoction profile. Used Magnum to bitter and had no Saaz hops to add at 5 min and flame out so I subbed for tettnang. Used a S-23 yeast cake from a previous beer. So I was all over the place.😬😬
This is one of the most misunderstood German styles. A proper Hellerbock will not do well in competition. BJCP training has pigeonholed judges into rewarding amber to copper colored Maibock versions.
![VENEZUELA vs. ARGENTINA [1-1] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 9](http://i.ytimg.com/vi/SJfoPdeOPCQ/mqdefault.jpg)
Brewed this recipe and love it. Keep up the great work!
Thanks
No problem
Lover these videos! When you do a 4L starter, are you doing that in a single packet pitch into 4L? Or are you starting with 1L and adding additional wort multiple times to get to 4L? Are you crashing the 4L and then pouring off most of that liquid before pitching? Thanks!
good question. I usually do a multi starter if I'm starting from a single pack of yeast, and I always decant.
great & interesting recipe and analysis. ---Wondering when u are doing lagering 7weeks (in keg) do u have gas on at normal carbonation levels?
Yes I leave the co2 on the whole time
Are you seeing any winning recipes with pressure fermenting? I haven't seen you mention this in any videos.
I have not seen anyone mention that yet in their recipes.
What is the advantage of doing a step mash in lieu of a single infusion mash?
in this case to address chill haze by breaking down proteins.
I just made one a week and a half ago. I wish I would have waited just a little longer.
how close was your recipe to the data?
@@MeanBrews (47.8%) - BestMalz Heidelberg - Grain - 1.6 °L
(23.5%) - Bairds Munich Malt - Grain - 4.3 °L
(13.6%) - Avangard Vienna Malt - Grain - 2.8 °L
(2.4%) - Caravienne Malt - Grain - 16.8 °L
(2.3%) - Weyermann Carahell - Grain - 10.2 °L
(1.7%) - Weyermann Melanoidin - Grain - 22.7 °L
(6.8%) - Briess Pilsen Light - Dry Extract - 2.1
(2%) - Briess Dextrose - Sugar - 1.3 °L
I had a busy malt bill due to efficiency issues noticed at pre-boil also I wanted to incorporate a similar decoction profile.
Used Magnum to bitter and had no Saaz hops to add at 5 min and flame out so I subbed for tettnang.
Used a S-23 yeast cake from a previous beer.
So I was all over the place.😬😬
@@TheBMurph43 not too far off honestly. Check back in on how it turns out
This is one of the most misunderstood German styles. A proper Hellerbock will not do well in competition. BJCP training has pigeonholed judges into rewarding amber to copper colored Maibock versions.