2020 Helles

All Grain Recipe

Submitted By: DJR (Shared)
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Batch Size: 5.55 galStyle: Munich Helles ( 4A)
Boil Size: 6.40 galStyle Guide: BJCP 2015
Color: 3.3 SRMEquipment: 3V - SS Mashtun - 21L
Bitterness: 19.3 IBUsBoil Time: 75 min
Est OG: 1.047 (11.6° P)Mash Profile: Decoction Mash, Single, Hochkurz
Est FG: 1.008 SG (2.2° P)Fermentation: Lager, Single Stage
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
7.37 gal Sydney Water - Cascade Water 1
3.00 g Calcium Chloride (Mash 60 min) Misc 2
2.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
7 lbs 4.40 oz BEST Pilsen Malt (BESTMALZ) (1.8 SRM) Grain 4
14.11 oz Carapils (Weyermann) (2.0 SRM) Grain 5
14.11 oz Gladfield Vienna Malt (3.5 SRM) Grain 6
2.12 oz Acidulated (Weyermann) (1.8 SRM) Grain 7
0.50 tsp Sodium Metabisulfite (Mash 0 min) Misc 8
0.28 oz Hallertau Magnum [14.0%] - Boil 60 min Hops 9
0.35 oz Hallertauer Hersbrucker [4.5%] - Boil 40 min Hops 10
1.11 Whirlfloc Tablet (Boil 15 min) Misc 11
0.35 oz Hallertauer Hersbrucker [4.0%] - Boil 15 min Hops 12
2.0 pkgs Munich Helles Yeast (White Labs #WLP860) Yeast 13
1.11 Clarity Ferm (White Labs) (Primary 7 days) Misc 14

Notes

Basic Helles recipe with a single decoction mash. 60C mash start (no protein rest), wait 5-10 mins, pull first thick decoction, raise decoction portion to 67C and hold for 10-15 mins, boil for 10-15 mins, add back to main mash and infuse/decoct to get to 70C. Hold at 70C for 15 mins, raise to mashout at 75C, hold for 15 mins and sparge. OR just single infusion at 66C / 151F. Use Augustiner yeast - Imperial Harvest, WLP860 Munich Helles, WY2352-PC Munich II, etc, S-189 or W34/70 if using dry yeast. Ferment Sub 15C and raise for diacetyl rest, lower temp for lagering by 2C a day and lager for at least 2 weeks at 0-4C.

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