Gordon Strong’s Munich Helles
Munich Helles
(5 gallons/19 L, all-grain)
OG = 1.049 FG = 1.011
IBU = 18 SRM = 5 ABV = 5%
Ingredients
8.5 lbs. (3.9 kg) German Pilsner malt
1.25 lbs. (567 g) Munich malt
4 oz. (113 g) aromatic malt
2 oz. (57 g) Carahell® malt
1.3 AAU Vanguard hops (FWH) (0.25 oz./7 g at 5.2% alpha acids)
3.9 AAU Vanguard hops (60 min.) (0.75 oz./21 g at 5.2% alpha acids)
White Labs WLP833 (German Bock), Wyeast 2124 (Bohemian Lager), or SafLager W-34/70 yeast
3⁄4 cup corn sugar (for priming)
Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.
This recipe uses a step mash. Use enough water to have a moderately thick mash (1.5 qts./lb.). Mash in the Pilsner, Munich, and aromatic malts at 131 °F (55 °C) and hold for 10 minutes. Raise the temperature to 145 °F (63 °C) and hold for 40 minutes. Raise the temperature to 158 °F (70 °C) and hold for 20 minutes. Begin recirculating, add the Carahell® malt, raise the mash temperature to 169 °F (76 °C), and recirculate for 15 minutes.
Sparge slowly and collect 6.5 gallons (24.5 L) of wort.
Boil the wort for 90 minutes, adding hops at the times indicated in the recipe. The first wort hops (FWH) go in the kettle before lautering.
Chill the wort to 50 °F (10 °C), pitch the yeast, and ferment until complete. Rack to a secondary and lager for two months at 32 °F (0 °C).
Rack the beer, prime and bottle condition, or keg and force carbonate as usual.
Munich Helles
(5 gallons/19 L, extract with grains)
OG = 1.049 FG = 1.011
IBU = 18 SRM = 5 ABV = 5%
Ingredients
4.5 lbs. (2 kg) light dried malt extract
1.1 lbs. (0.5 kg) Munich liquid malt extract
2 oz. (57 g) Carahell® malt
1.3 AAU Vanguard hops (FWH) (0.25 oz./7 g at 5.2% alpha acids)
3.9 AAU Vanguard hops (60 min.) (0.75 oz./21 g at 5.2% alpha acids)
White Labs WLP833 (German Bock), Wyeast 2124 (Bohemian Lager), or SafLager W-34/70 yeast
3⁄4 cup corn sugar (for priming)
Step by Step
Use 6.5 gallons (24.5 L) of water in the brew kettle; heat to 158 °F (70 °C).
Turn off the heat. Add the Carahell® malt in a mesh bag and steep for 30 minutes. Remove and rinse grains gently.
Add the malt extracts and stir thoroughly to dissolve completely. Turn the heat back on, add the first wort hops (FWH), and bring to a boil.
Boil the wort for 60 minutes, adding hops at the times indicated.
Chill the wort to 50 °F (10 °C), pitch the yeast, and ferment until complete. Rack to a secondary and lager for two months at 32 °F (0 °C).
Rack the beer, prime and bottle condition, or keg and force carbonate as usual.
