TBL Munic Helles
All Grain Recipe
Submitted By: tiola (Shared)
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Brewer: Terje & Trond | |
Batch Size: 15.06 gal | Style: Munich Helles (1D) |
Boil Size: 17.33 gal | Style Guide: BJCP 2008 |
Color: 4.2 SRM | Equipment: Braumeister 50L |
Bitterness: 17.0 IBUs | Boil Time: 90 min |
Est OG: 1.049 (12.2° P) | Mash Profile: Temperature Mash, 1 Step, Medium Body |
Est FG: 1.011 SG (2.9° P) | Fermentation: Koelsch (Kolsch), Two Stage |
ABV: 4.9% | Taste Rating: 36.5 |
Ingredients
Amount |
Name |
Type |
# |
20 lbs 9.91 oz |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
1 |
2 lbs 7.07 oz |
Munich Malt (9.0 SRM) |
Grain |
2 |
4.34 oz |
Melanoiden Malt (20.0 SRM) |
Grain |
3 |
2.18 oz |
Tettnang [6.0%] - Boil 60 min |
Hops |
4 |
2.9 pkgs |
German Ale/Kolsch (White Labs #WLP029) |
Yeast |
5 |
Notes
Mash Schedule:
Acid rest until 5.4 mash pH has been achieved
Protein Rest=30minutes at 50C
Beta Rest=15minutes at 63C
Alpha Rest=15minutes at 69C
Mashout at 77C
Primary Fermentation at 48F for 7 +or- 2days
Rack the beer as soon as fermentation is 90% complete (don't know how we'll figure this out)
Once racked to secondary, drop the temperature of the beer by 2F per day until lagering temp is reached (38F)
So if primary finishes on a monday, set the temperature for 46F until Tuesday at a certain time, say 6pm. Then 44F for Wednesday, 42F Thursday, 40F Friday, then finally 38F Saturday which is the day lagering will officially "begin". Lagering 4 weeks.
This beer won the Gold Medal at the New England Regional Home Brew Competition in the Light Lager Category.This Recipe Has Not Been Rated