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Share this recipe on redditBatch Size (gallons) | 3.5 |
Efficiency | 80% |
Recipe type | All Grain |
Style | 1D. Munich Helles |
Original Gravity | 1.050 |
Final Gravity | 1.012 |
ABV | 4.99% (basic) / 4.98% (advanced) [what's this?] |
IBU | 16 |
Color | 4.6 SRM |
Boil Time | 90 min |
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Yeast | White Labs WLP833 (German Bock Lager)
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Fermentables | Name | Amt | Pct | SRM | Pilsner (Weyermann) | 6 lbs | 85.7% | 1.7 | Munich Malt, Light (Weyermann) | 12 oz | 10.7% | 5.5 | Melanoidin (Weyermann) | 2.4 oz | 2.1% | 27 | Acidulated (Weyermann) | 1.6 oz | 1.4% | 1.8 |
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Hops | Name | Amt | Time | Alpha | IBU | Saaz (Boil) | .9 oz | 60 | 4% | 15 | Saaz (Boil) | .1 oz | 10 | 4% | 1 |
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Directions | Use distilled or RO water treated with 0.1 grams per liter of CaCl2 and 0.1 grams per liter of CaSO4
Mash at 2 quarts per pound of grain.
Decoction mash with following temperature rests:
131 F for 15 minutes 145 F for 30 minutes 158 F for 45 minutes
You can directly heat from step to step or use boiling water infusions if you don't want to decoct. I feel that a step mash is necessary for this style and you won't get the same beer with a single infusion. If you are unable to step mash at all, do a single infusion at 152 F.
For this beer, you should minimize the amount of kettle trub that makes its way into the fermenter.
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Fermentation notes | Pitch 1.5 L decanted stir plate starter at 48 F
Ferment at 50 F for 10 days. I suggest using a fermenter with a small amount of headspace and attaching a blowoff tube in order to remove the brown krausen during fermentation.
Raise to 68 F for 7 days
Cool to 30 F, fine with gelatin, keg.
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Tasting notes | Mouthwatering, medium-bodied light lager that tastes like liquid bread. Extremely refreshing.
You have a few options as far as recipe variations go to fine-tune the malt and hop flavor to your taste:
1. Upping the light munich malt to 15-20% and reducing the melanoidin malt to 1%
2. Using a 50/50 mix of light (6L) munich and dark (10L) munich at a total of about 10-15% of the grain bill, with the melanoidin malt knocked down to 1%
3. Replacing the munich and melanoidin malt with vienna malt at 20-25% of the grain bill
4. Increasing the aroma hop addition to as much as 0.1 oz per post-boil gallon of wort. I think you can also substitute any noble hop variety you like and get good results; I simply have a soft spot for Czech saaz in general.
As a last piece of advice, depending on what your brewing water looks like I would use a water calculator to try and predict what your mash pH will be, then increasing or decreasing the amount of acidulated malt in order to reach a pH of 5.2 to 5.4.
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Recipe Awards 2015 Boston Homebrew Competition - 1st Place, Light Lager
Copy and paste the content below to reddit for a properly formatted recipe!
##Edel Helles
Recipe by: davy_g
Batch Size (gallons): 3.5
Efficiency: 80%
Recipe type: All Grain
Original Gravity: 1.050
Final Gravity: 1.012
ABV: 4.98%
IBU: 16
Color: 4.6 SRM
Boil Time: 90 min
----------------------------------
**Yeast**
* White Labs WLP833 (German Bock Lager)
----------------------------------
**Fermentables**
* 6 lbs Pilsner (Weyermann) (85.7%)
* 12 oz Munich Malt, Light (Weyermann) (10.7%)
* 2.4 oz Melanoidin (Weyermann) (2.1%)
* 1.6 oz Acidulated (Weyermann) (1.4%)
----------------------------------
**Hops**
* .9 oz Saaz, 15 IBU @ 60 min (Boil) - 4% AA
* .1 oz Saaz, 1 IBU @ 10 min (Boil) - 4% AA
----------------------------------
**Directions:** Use distilled or RO water treated with 0.1 grams per liter of CaCl2 and 0.1 grams per liter of CaSO4
Mash at 2 quarts per pound of grain.
Decoction mash with following temperature rests:
131 F for 15 minutes
145 F for 30 minutes
158 F for 45 minutes
You can directly heat from step to step or use boiling water infusions if you don't want to decoct. I feel that a step mash is necessary for this style and you won't get the same beer with a single infusion. If you are unable to step mash at all, do a single infusion at 152 F.
For this beer, you should minimize the amount of kettle trub that makes its way into the fermenter.
----------------------------------
**Fermentation Notes:** Pitch 1.5 L decanted stir plate starter at 48 F
Ferment at 50 F for 10 days. I suggest using a fermenter with a small amount of headspace and attaching a blowoff tube in order to remove the brown krausen during fermentation.
Raise to 68 F for 7 days
Cool to 30 F, fine with gelatin, keg.
----------------------------------
**Tasting Notes:** Mouthwatering, medium-bodied light lager that tastes like liquid bread. Extremely refreshing.
You have a few options as far as recipe variations go to fine-tune the malt and hop flavor to your taste:
1. Upping the light munich malt to 15-20% and reducing the melanoidin malt to 1%
2. Using a 50/50 mix of light (6L) munich and dark (10L) munich at a total of about 10-15% of the grain bill, with the melanoidin malt knocked down to 1%
3. Replacing the munich and melanoidin malt with vienna malt at 20-25% of the grain bill
4. Increasing the aroma hop addition to as much as 0.1 oz per post-boil gallon of wort. I think you can also substitute any noble hop variety you like and get good results; I simply have a soft spot for Czech saaz in general.
As a last piece of advice, depending on what your brewing water looks like I would use a water calculator to try and predict what your mash pH will be, then increasing or decreasing the amount of acidulated malt in order to reach a pH of 5.2 to 5.4.
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This all grain Munich Helles homebrew recipe was submitted by davy_g.