Munich Helles Lager
All Grain Recipe
Submitted By: Keyser_Soze (Shared)
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|Brewer: Brian B|| |
|Batch Size: 5.30 gal||Style: Munich Helles ( 1D)|
|Boil Size: 6.26 gal||Style Guide: BJCP 2008|
|Color: 3.9 SRM||Equipment: My AG Equipment|
|Bitterness: 18.3 IBUs||Boil Time: 90 min|
|Est OG: 1.050 (12.5° P)||Mash Profile: Single Infusion, Medium Body, Batch Sparge|
|Est FG: 1.013 SG (3.3° P)||Fermentation: Ale, Two Stage|
|ABV: 4.9%||Taste Rating: 30.0|
||Pilsner (2 Row) Ger (2.0 SRM)
||Vienna Malt (3.5 SRM)
||Hallertauer [4.8%] - Boil 60 min
||SafLager German Lager (DCL/Fermentis #S-189)
Taste NotesI bottled this with 1 cup of dextrose and it was too much. I thought there wouldn't be enough yeast for bottle conditioning, so I upped the amount of sugar. Not smart. It is over carbonated. Oh well.
This tastes pretty good. It has a light fruitiness from the yeast for sure. That is appropriate for this style according to the BJCP guidelines. It also has some light DMS-type flavors, but they are not very prominent.
Notes90 minute boil to drive off DMS and SMM
Color of wort is way off. Color is grey.
First runnings = 13.5 brix
Post boil = 11 brix = 1.045
After 10 days of visible fermentation activity this was a hair under 7 brix. . .call it 6.8. I am going to let it go for another few days. The calculation of FG is 1.016 or 3.75 abv. The taste is okay with the small sample I pulled for the refractometer reading. It's light and grainy.
This turned yellow in the primary before pitching the yeast. Very, very weird.
Oxygenated for about 20 min before pitching packet of yeast.
Raised to around 60 degrees for wayyyy too long. Sat there for at least 5 days. Hank was born. Lowered to 40 degrees at 4pm on 5-16-2014.
Bottled on Friday 6-27-14