Bill Ballinger’s Munich Helles
(5 gallons/19 L, all-grain)
OG = 1.055 FG = 1.015 IBU = 14 SRM = 5.4 ABV = 5.2%
Scored a 46 at the Indiana Brewers Cup (1,071 entries)
Ingredients
8 lb. 12 oz. (4.0 kg) Weyermann Pilsner malt
2 lb. 7 oz. (1.1 kg) Munich malt
1.8 oz. (51 g) melanoidin malt
4.1 AAU Hallertauer Hersbrucker hops (75 min.) (1.2 oz./34 g of 3.4% alpha acids)
White Labs WLP833 (German Bock Lager) yeast
Step by Step
Used 3.5 gallons (13 L) RO water treated with 3.0 g gypsum, 9.0 g calcium chloride, and 9.0 g chalk in the mash. Sparge water is RO water with no salts, but treated with phosphoric acid to be pH 5.3. Mash at 154 °F (68 °C) for 60 minutes. Sparge with 168 °F (76 °C) water for 45 minutes, collecting 6.7 gallons (25 L) wort. Boil for 75 minutes, yielding 5.0 gallons (19 L). Ferment at 54 °F (12 °C) for 2–3 weeks, rack to keg. Lager for 14 weeks. [Original recipe for 6 gallons (23 L) at 80% efficiency. All ingredients scaled down then two base malts adjusted proportionally.]
Bill Ballinger’s Munich Helles
(5 gallons/19 L, partial mash)
OG = 1.055 FG = 1.015 IBU = 14 SRM = 5.4 ABV = 5.2%
Ingredients
4.0 lbs. (1.8 kg) Pilsner dried malt extract
1.0 lb. (0.45 kg) Munich liquid malt extract
1 lb. 14 oz. (0.85 kg) Munich malt
2.0 oz. (57 g) melanoidin malt
4.1 AAU Hallertauer Hersbrucker hops (75 min.) (1.2 oz./34 g of 3.4% alpha acids)
White Labs WLP833 (German Bock Lager) yeast
Step by Step
Steep crushed grains in 2.7 qts. (2.6 L) of water at 154 °F (68 °C) for 60 minutes. Add water to make at least 3.5 gallons (13 L), stir in dried malt extract and bring to a boil. Boil for 75 minutes, adding hops at start of boil and liquid malt extract with 15 minutes left in boil. Ferment at 54 °F (12 °C) for 2–3 weeks. Lager for 14 weeks.
