BeerSmith™ Recipe Cloud

Taste Notes

Recipe Type: All Grain Yeast: WLP029 Yeast Starter: Yes Batch Size (Gallons): 11 Original Gravity: 1.041 Final Gravity: 1.009 IBU: 16.4 Boiling Time (Minutes): 90 Color: 3.7 Primary Fermentation (# of Days & Temp): 14 Days at 66 degrees Secondary Fermentation (# of Days & Temp): Racked to kegs and chilled

Notes

Munich Helles is a very light German beer that was created in Munich in 1895 at the Spaten brewery by Gabriel Sedlmayr to compete with Pilsner-style beers. It is a malt-accentuated beer that is not overly sweet, but rather focuses on malt flavor with underlying hop bitterness in a supporting role. This is the kind of beer I expect to taste when I see those pictures of huge mugs at a German beerfest. Very pilsner like in color, but the head retention suits this malty beverage just perfect. I added some Vienna to really bring out the malt profile. A very simple recipe, this beer is also easy on the hops budget. For a 5.5 gallon batch, just divide everything in half. Quote: Originally Posted by drunkatuw My LHBS only sells wyeast. What would you suggest as a substitute? Would a kolsch yeast work or am I better off ordering WLP029 online? Any Kolsch yeast will do. I've used the Wyeast Kolsch in the past and it is good. The WLP just happenned to be a slurry that the guys at a local micro pulled off for me when I was visiting there. It's a light grain bill and a low IBU. I believe I keg conditioned in the garage (40 dgrees) for 1 week then right to the chiller and within 3-4 days it was pretty brilliant. It did get two full weeks in the primary though.____________ Kolsch is a slow, thorough yeast. It can take up to 5-6 weeks at cold temps to clear. REgardless, the flavor will be awesome regardless of the clarity. ______