Doug Piper, host of Gourmet Brewing on Crowdcast had Philippe Janssens as his guest on April 28, 2022. Philippe Janssens is Tech/Mgr at Fermentis and offered up a lot of great information on the subject of brewing lagers, particularly helles lagers. Listen to the cast: Fermentis: Lager Yeast Best Practices – Strains & Avoiding Off-Flavors here.
Here are some notes I took for future reference:
Weihenstaphaner’s bottled “Premium” Lager in America is the same as their “Helles”. Their helles is decocted, while their newer canned offering, is not and is not the same beer. Janssens says the decoction is better for flavor. The slimmer-bodied canned helles is infusion mashed with 100% Pilsner malt and “no crystal”. Mash out at 77°C (172°F). Sauergut is used. OG=11.0, 16 IBUs, 4.8% ABV. Perle hops at start of boil. Hallertau Select in the middle of the boil. Hallertau Saphir at finish.
Their beers are lagered in horizontal tanks for 4-5 weeks at 0°C. Then to filtration through a “horizontal leaf filter” which is a sheet filter with pads. At 14:40.
Janssens says main difference Fermentis 34/70 versus S-23 is the ability of the S-23 to produce more esters compared to 34/70, depending upon conditions, like temperature. 34/70 is robust and stable. S-23 has more ability to react to the process. Increase in temperature increases more esters, compared to 34/70 in the same conditions. Pressure applied during fermentation will produce less esters. Temperature, pressure, gravity and pitching rate are things the brewer can experiment with. Decreased pitching rate will increase ester production.
For 34/70, Janssens says you can start at 12°C. Recommends not below 10°C fermentation. “At 8°C, for example, fermentation time is a little bit too long”. Recommends initiating between 12 and 14°C with a diacetyl rest at 16°C if desired.
Janssens says 34/70 will produce clean, classic beer. Fruity and hoppy beers with S-23.
Janssens offered some information on Weihenstephaner’s hefewiesen. A 113°F rest for ferric acid production and protein to allow for stable haziness.
Janssens said they treat the finished beer with “keogoreb” or whatever. I could not make out word he said. He said it “absorbs yeast and proteins”. I wonder if this is similar to kieselsol or chitosan.
Give the Crowdcast a listen and consider supporting Doug Piper. His Crowdcasts are very informative.
