PROST! Munich Helles (2015)

All Grain Recipe

Submitted By: sjareb (Shared)
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Brewer: Steven Jareb
Batch Size: 10.00 galStyle: Munich Helles (1D)
Boil Size: 14.21 galStyle Guide: BJCP 2008
Color: 3.7 SRMEquipment: Mini Brew Brew Kart
Bitterness: 17.0 IBUsBoil 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

Ingredients
Amount Name Type #
8.40 gal RO Water (Sparge) Water 1
8.00 gal RO Water (Mash) Water 2
7.00 ml Lactic Acid (Mash 60 min) Misc 3
2.90 g Calcium Chloride (Mash 60 min) Misc 4
1.80 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 5
1.20 g Epsom Salt (MgSO4) (Mash 60 min) Misc 6
0.70 g Chalk (Mash 60 min) Misc 7
17 lbs Pilsner (2 Row) Bel (1.8 SRM) Grain 8
1 lbs Munich (BestMälz) (7.6 SRM) Grain 9
4.00 oz Melanoiden Malt (20.0 SRM) Grain 10
3.00 g Calcium Chloride (Boil 90 min) Misc 11
1.90 g Gypsum (Calcium Sulfate) (Boil 90 min) Misc 12
1.30 g Epsom Salt (MgSO4) (Boil 90 min) Misc 13
2.00 oz Hallertauer Hersbrucker [4.5%] - Boil 60 min Hops 14
3.00 Whirlfloc Tablet (Boil 15 min) Misc 15
12.00 tsp Yeast Nutrient (Boil 10 min) Misc 16
2.00 oz Tettnang (Tettnang Tettnager) [4.0%] - Boil 0 min Hops 17
4 pkgs Southern German Lager (White Labs #WLP838) Yeast 18

Notes

YEAST 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. BREWDAY: 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. OG: 1.052 PITCHING: 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. FERMENTATION: 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.

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