Ham’s Sunfest Münchner-Style Helles clone
A Munich-style Helles from Ham’s Restaurant, which was founded in North Carolina back in 1935. Their brewpub location in Greensboro has since closed, but we’ve still got a recipe for their Sunfest!
Sunfest Münchner-Style Helles clone
(Ham’s Restaurant & Brewhouse, North Carolina)
(5 gallons/19 L, all-grain)
OG = 1.053 FG = 1.013
IBU = 15 SRM = 7 ABV = 5.1%
Ingredients
9.0 lbs. (4.1 kg) 2-row Pilsner malt
0.5 lbs. (0.23 kg) Munich malt (10 °L)
0.5 lbs. (0.23 kg) Munich malt (20 °L)
1.0 lbs. (0.45 kg) Carapils® malt
1 AAU Magnum hops (75 min.) (0.07 oz./2.0 g of 14% alpha acids)
1 AAU Perle hops (75 min.) (0.13 oz./3.5 g of 8% alpha acids)
2.75 AAU Perle hops (20 min.) (0.34 oz./9.6 g of 8% alpha acids)
1.25 AAU Mt. Hood hops (5 min.)
German lager yeast
1 cup corn sugar (for priming)
Step by Step
Mash at approximately 154 °F (68 °C) for 60 minutes. Vorlauf until wort clarity is acceptable. Boil for 90 minutes. Pitch a fairly malty lager yeast strain at approximately 48 °F (8.8 °C).
Allow to free rise to 52 °F (11 °C) during fermentation. At approximately 58% attenuation, allow temp to rise to 55 °F (13 °C). Once terminal gravity is reached, cool 3 °F (1.5 °C)/day to 36 °F (2.2 °C).
Allow to cold condition for a least three weeks.
Extract with grains option:
Omit Pilsner malt. Add 2.0 lbs. (0.91 kg) light dried malt extract at beginning of boil and 4.0 lbs. (1.8 kg) light liquid malt extract as a late addition.
