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Stonehands Helles

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Batch Size (gallons)6
Recipe typeAll Grain
Style1D. Munich Helles
Original Gravity1.050
Final Gravity1.010
ABV5.25% (basic)   /   5.24% (advanced)       [what's this?]
Color4 SRM
Boil Time75 min

YeastWhite Labs WLP833 (German Bock Lager)

Pilsner (2 Row) German10 lbs92.5%2
Munich Malt - 10L 8 oz4.6%10
Acid Malt 5 oz2.9%3

Hallertauer Mittelfrueh (Boil)1 oz604%15
Hallertauer Mittelfrueh (Boil)1 oz304%5

DirectionsI use 8.6 gallons total water, 5 gallons distilled and 3.6 gallons of good old Birmingham Alabama water from the Shades Mountain Filter Plant. Treat this water with 2 tsp of calcium chloride (and campden on the 3.6 gallons). Mash in at 1.1 qt/lb to hit 130F for a protein rest, then raise to 149F after 20 minutes. Hold the 149 for an hour and batch sparge, collecting 7 gallons (or more depending on system/humidity). Boil for 75 minutes, adding 1 oz each at 60 and 30 mins. Chill immediately as quickly as possible. You'll get a HUGE amount of protein break. 

I've also done this as a modified double decoction, using an acid rest, protein rest, and sacc rest and it turned out wonderfully. Still not sure it was worth it, but it was fun.

Oxygenate well, and pitch a huge starter on this one. Pitch cold, wait until the wort is below fermentation temps before pitching. 

Save any leftover wort frozen in a freezer bag for a starter next time, helles wort makes perfect starter wort. 

I try to hold 50F for 7-9 days and then test for terminal gravity. If it's at what I expect terminal gravity after this time, keg and lager for 4-8 weeks.

This is good, but usually a little cloudy at 4 weeks of lagering. Excellent at 6 weeks. Phenomenal at 8 weeks and you'll wonder why you don't have another batch going. 


This all grain Munich Helles homebrew recipe was submitted by Stonehands.