Helles 1

All Grain Recipe

Submitted By: ldobbs66 (Shared)
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Batch Size: 10.00 galStyle: Munich Helles (1D)
Boil Size: 12.57 galStyle Guide: BJCP 2008
Color: 3.4 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 18.4 IBUsBoil Time: 60 min
Est OG: 1.049 (12.3° P)Mash Profile: Temperature Mash, 4 Step, Light Body
Est FG: 1.010 SG (2.7° P)Fermentation: Lager, Two Stage
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
18 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1
8.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2
1.50 oz Hallertauer Hersbrucker [3.3%] - Boil 60 min Hops 3
1.50 oz Hallertauer Hersbrucker [3.0%] - Boil 30 min Hops 4
1.50 oz Hallertauer Hersbrucker [3.0%] - Boil 10 min Hops 5
1.0 pkgs Southern German Lager (White Labs #WLP838) Yeast 6

Notes

ix 3 gallons of 143° F water with the crushed grains. The mash temperature should be 131° F. Allow mash to rest at 131° F for 20 minutes. Raise mash temperature to 140° F. Allow mash to rest at 140° F for 30 minutes. Raise mash temperature to 149° F over a time period not less than 5 minutes. This gives us a ramp of no more than 1.8° F per minute. Allow mash to rest at 149° F for 20 minutes. Raise mash temperature to 158° F. Allow mash to rest at 158° F for 20 minutes. Check for starch conversion using the iodine test. If the test comes up negative (no blue or black color in the wort sample) go to next step. If the test is starch positive, extend rest until you get a negative test. Raise mash temperature to 169° F.

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