#22 Herresta Helles

All Grain Recipe

Submitted By: Sigbard (Shared)
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Brewer: Sigbard
Batch Size: 3.96 galStyle: Munich Helles ( 4A)
Boil Size: 5.23 galStyle Guide: BJCP 2015
Color: 4.8 SRMEquipment: Härnbrew Gryta nr 1 20l - BIAB
Bitterness: 19.8 IBUsBoil Time: 60 min
Est OG: 1.047 (11.6° P)Mash Profile: Double Infusion, Medium Body
Est FG: 1.007 SG (1.8° P)Fermentation: Lager, Two Stage
ABV: 5.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
2.50 g Calcium Chloride (Mash 0 min) Misc 1
1.20 g Epsom Salt (MgSO4) (Mash 0 min) Misc 2
0.50 g salt (Mash 0 min) Misc 3
7 lbs 7.93 oz Pilsner Malt (Muntons) (1.9 SRM) Grain 4
4.23 oz CHÂTEAU MELANO (40.6 SRM) Grain 5
0.79 mg mät ph (Mash 10 min) Misc 6
0.78 oz Hallertauer Hersbrucker [4.0%] - Boil 50 min Hops 7
0.50 g Protaföloc (Boil 15 min) Misc 8
0.35 oz Hallertauer Hersbrucker [4.0%] - Boil 15 min Hops 9
0.35 oz Saaz [3.8%] - Boil 15 min Hops 10
1.00 Kylare (Boil 15 min) Misc 11
1.00 tsp Yeast Nutrient (Boil 15 min) Misc 12
1.0 pkgs Bavarian Lager (Wyeast Labs #2206) Yeast 13

Notes

A bill of German pilsner malt and a noble hop variety are all that is needed to produce the unpretentious helles wort. The subtle, underlying malt sweetness and delicate grain notes are characteristics of the malt itself, and provide enough depth for a beer of simplicity―this is complimented by a soft, medium body and mouthfeel derived from the protein-rich nature of the malt and the mashing skill of the brewer. Though slightly tilted towards the malt, helles is a well-balanced beer. It offers the spicy, herbal aroma of German hops at restrained levels, and enough bitterness in the finish to dry the palate. The clean finish is, of course, a product of generations of carefully selected bottom-fermented yeast and full lagering. Bavarian yeast tends to produce malty, dextrinous brews, characteristics evident in helles. Fyllde på 3 liter förkokat vatten i tiolitersdunken Flaskad sent på kvällen 23/3 2020

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