PROST! Munich Helles (2015)
All Grain Recipe
Submitted By: sjareb (Shared)
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|Brewer: Steven Jareb|| |
|Batch Size: 10.00 gal||Style: Munich Helles (1D)|
|Boil Size: 14.21 gal||Style Guide: BJCP 2008|
|Color: 3.7 SRM||Equipment: Mini Brew Brew Kart|
|Bitterness: 17.0 IBUs||Boil Time: 60 min|
|Est OG: 1.043 (10.7° P)||Mash Profile: Decoction Mash, Single|
|Est FG: 1.011 SG (2.7° P)||Fermentation: Lager, Two Stage|
|ABV: 4.2%||Taste Rating: 30.0|
||RO Water (Sparge)
||RO Water (Mash)
||Lactic Acid (Mash 60 min)
||Calcium Chloride (Mash 60 min)
||Gypsum (Calcium Sulfate) (Mash 60 min)
||Epsom Salt (MgSO4) (Mash 60 min)
||Chalk (Mash 60 min)
||Pilsner (2 Row) Bel (1.8 SRM)
||Munich (BestMälz) (7.6 SRM)
||Melanoiden Malt (20.0 SRM)
||Calcium Chloride (Boil 90 min)
||Gypsum (Calcium Sulfate) (Boil 90 min)
||Epsom Salt (MgSO4) (Boil 90 min)
||Hallertauer Hersbrucker [4.5%] - Boil 60 min
||Whirlfloc Tablet (Boil 15 min)
||Yeast Nutrient (Boil 10 min)
||Tettnang (Tettnang Tettnager) [4.0%] - Boil 0 min
||Southern German Lager (White Labs #WLP838)
NotesYEAST PREP: 01/15/15 - Created 3.58 liter starter (using 358g DME, 1 tsp fermax and filtered tap water). Pitched 4 vials of WLP838 (Dated 04/14/15) into cooled starter and placed on stir plate for 24 hours.
01/16/15: Cold crashed starter for 1.5 days.
MASH: Mashed in at 130-131F. Protein rest for 30 min. Decocted 12qt of grain (brought to a boil and returned). Sac rest at 149F. Rested for 60 min. Wort very very cloudy. Decocted 16qt grain (brought to a boil and returned). Mash out fell a bit short 166F. Hooked up to pump and reciriclated until somewhat clear. Iodine test pass.
SPARGE: Sparged a bit hot to raise grain bed temp. Collected a less wort than usual. Pre-boil gravity of 1.043.
BOIL: 90 minute boil. Added 4 quarts of boiling RO water to top up at 60 minutes (before hop addtion). Gravity at 1.043 at time of adding bittering hops (60 min). Rapid boil throughout. Added 3 quarts of boiling RO water to top up at 20 minutes.
Chilled to 57F. Added pure O2 (1 min 30 seconds). Put in freezer to drop temp. Decanted off most of the starter beer. Added back fresh cooled wort and placed on stir plate for 30min. When wort reached 50F pitched yeast but continued to cool. Dropped temp to 45F. Set temp controller to 51F cooling and 46F heat. Positive CO2 pressure and activity within 6 hours of pitching.
01/19/15: AM 45F (positive CO2 pressure) / PM 50F (positive CO2 pressure / high krausen).
01/20/15: AM 50F (positive CO2 pressure) / PM 50F (positive CO2 pressure).
01/21/15: 50F (positive CO2 pressure).
01/22/15: 50F (positive CO2 pressure). Gravity a 1.026.
01/26/14: gravity at 1.014. Started diacety rest. Set controller for 60F.
06/09/15: racked to kegs. Beer is clear. Began carbonating one keg at 15psi. Switched to carbonating second keg on 06/14/15.
06/15/15: gravity at 1.010.