Name: We took one of our customer favorites - Helles No! - and turned it up a few notches. This beer comes in at Helles Bock strength and we couldn’t be happier with it - the intensity provided by the larger grain bill shines through.

Style: The Helles Bock beer style (4C in the 2015 BJCP Style Guide - also called a Maibock) is a regional bottom fermenting lager from (you guessed it) the south of Germany. Small variations in regional malt and malting (while moving towards similar yeasts) drove the subtle differences between the traditional pale lagers of continental Europe. Think of this style of beer as being on the road from Pilsen to Vienna (just a lot stronger than normal!). The signature of this style is the light and clean malty flavor matched with subdued floral and herbal hop notes.

Story: We loved the Helles No! style we put out, but felt we could us a stronger pale ale for our customer base. Instead of inventing something new, we took what we had (that has been so well received) and turned a few knobs.

History of One Lake Brewing Releases:

• Spring 2022

Ingredients: Our grain bill adds some Munich malt (for color and malt enhancement) and melanoidin malt for flavor to a grist made primarily of continental pilsner malt. This is a light beer in the 4-5 SRM range. Hops are introduced in two additions, first wort for bitterness and at 15 minutes for a touch of herbal/floral aroma. We use an ale yeast (No!!!). We use a Kolsch style yeast and allow a long cool fermentation wind down to mute the typical kolsch flavors.

Methods: So that is the blasphemy, up front with the yeast. This beer is pretty straight forward, until pitch. Go on the low end of the temperature range of a Kolsch yeast and then let it rise in temperature as it finishes its last quarter of attenuation. Let it cold age until the yeast drops and leaves you with a brite beer, and nobody will be the wiser…

Recipe Box:

Pilsner malt - 86%
Munich malt - 12%
Melanoidin Malt - 2%

20IBU of Noble Hops at First Wort
25% of the above charge of Hops at 15min

Kolsch yeast

Brewing Method:

Gravity targets:
* OG 1.065, FG 1.014

Adjust water to achieve mash of:
* 5.37pH and 1:1 ratio of SO4/Cl

Standard mash thickness
149-151 degree mash temp target
Sparge with 175 degree 6.0pH water with same salt profile as mash
90 minute boil