Jess - Helles Malt Experiment - AG 5G 
All Grain Recipe
Submitted By: BaderBeer (Shared)
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| Batch Size: 5.50 gal | Style: Munich Helles ( 4A) |
| Boil Size: 6.75 gal | Style Guide: BJCP 2015 |
| Color: 3.0 SRM | Equipment: Mash and Boil |
| Bitterness: 20.2 IBUs | Boil Time: 60 min |
| Est OG: 1.049 (12.2° P) | Mash Profile: Temperature Mash, 1 Step, Light Body |
| Est FG: 1.010 SG (2.7° P) | Fermentation: Lager, Two Stage |
| ABV: 5.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9 lbs |
BEST Pilsen Malt (BESTMALZ) (1.8 SRM) |
Grain |
1 |
| 8.00 oz |
Acidulated (BestMälz) (1.5 SRM) |
Grain |
2 |
| 1.25 oz |
Tettnang [3.0%] - Boil 60 min |
Hops |
3 |
| 0.50 oz |
Tettnang [3.0%] - Boil 30 min |
Hops |
4 |
| 0.50 oz |
Tettnang [3.0%] - Boil 15 min |
Hops |
5 |
| 1.0 pkgs |
Harvest (Imperial Yeast #L17) |
Yeast |
6 |
Notes
Test Beer for Pure Idaho, Best Malz, And Weyermann Bohiemian Pilsner malts. All were step mashed on Mash & Boil 143f for 30 minutes, then raised to 160f for another 30 minutes. All oxygenated with 1 LpM of pure oxygen for 1.5 minutes. Pitched 250ML slurry per 5 gallon batch. Fermented at 50f for 7 days then raised 2 degrees per day to 60f for 3 days. Crash 5 degrees per 12 hours to 34f for 3 days then transferred to keg for conditioning. This Recipe Has Not Been Rated
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