Munich Helles

All Grain Recipe

Submitted By: wickdawg (Shared)
Members can download and share recipes

Brewer: Jeremy Wickham
Batch Size: 11.00 galStyle: Munich Helles ( 4A)
Boil Size: 12.94 galStyle Guide: BJCP 2015
Color: 5.0 SRMEquipment: Wick's Stuff
Bitterness: 12.2 IBUsBoil Time: 60 min
Est OG: 1.053 (13.0° P)Mash Profile: BIAB, Medium Body
Est FG: 1.011 SG (2.8° P)Fermentation: Ale, Two Stage
ABV: 5.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
15.05 gal Starkville Water Water 1
4.00 g Calcium Chloride (Mash 60 min) Misc 2
1.60 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
1.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
1.00 tsp Phosphoric Acid 10% (Mash 60 min) Misc 5
20 lbs Pale Malt, 2 row (Gambrinus) (2.0 SRM) Grain 6
1 lbs 8.00 oz Munich 10L (Briess) (10.0 SRM) Grain 7
8.00 oz Melanoiden Malt (20.0 SRM) Grain 8
2.00 oz Hallertauer [3.5%] - Boil 60 min Hops 9
2.0 pkgs Saflager Lager (DCL/Fermentis #W-34/70) Yeast 10

Notes

Brewed on January 27th During mash, the mash tun pump decided to stop flowing, and therefore just emptied the boil kettle into the mash tun, causing the elements to scorch a bit of of the wort on the element. Luckily the element is ok, and I was able to kill everything ASAP. I might have lost about 1/2 gallon of wort/grains everywhere after this bit of a disaster, but recovered and got everything cleaned up, probably why my volumes were a bit low after the mash. Was able to chill to approximately 95 degrees (I really need a Jaded chiller) Pitched the following yeast on January 28th (and also found my Whirlfloc tablets that didn’t make it into the kettle, whoopsie) Carboy A recieved 2 packs of rehydrated Saflager S-34/70 Carboy B revieved 1 pack of rehyrdated Safale US-05 Fermenation chamber set to 62 degrees with the temperature probe tapped to carboy a.

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine