Helles Belles

All Grain Recipe

Submitted By: Slyko (Shared)
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Brewer: BierMuncher
Batch Size: 11.00 galStyle: Munich Helles ( 1D)
Boil Size: 15.50 galStyle Guide: BJCP 2008
Color: 3.6 SRMEquipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 24.8 IBUsBoil Time: 90 min
Est OG: 1.042 (10.6° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.011 SG (2.8° P)Fermentation: Lager, Two Stage
ABV: 4.1%Taste Rating: 30.0

Amount Name Type #
15 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1
1 lbs Munich Malt (9.0 SRM) Grain 2
1 lbs Vienna Malt (Great Western) (3.5 SRM) Grain 3
8.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4
3.00 oz Tettnang [4.5%] - Boil 60 min Hops 5
0.55 tsp Irish Moss (Boil 15 min) Misc 6
1.0 pkgs German Ale/Kolsch (White Labs #WLP029) Yeast 7

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


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. ______

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