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Beer Recipe of the Week: Munich Helles
Finalist, World Homebrew Competition
Munich Helles, 1997
Tom Sallese
(Extract/Mini-Mash)
This classic Bavarian celebration lager is all about the malt. Noble hop flavor and aroma take a backseat in this clean, medium-bodied style that has a pleasant grainy sweetness. Brew up this great German lager now to enjoy it the spring.
Ingredients for 5 gallons
| 4 | pounds Alexander's pale malt extract |
| 2 | pounds American two-row pale malt |
| 1 | pound Vienna malt |
| 1 | pound dextrin malt |
| .25 | pound 40 ºL crystal malt |
| 1 | ounce Perle pellets, 6.2% AA (60 minutes) |
| .5 | ounce German Hallertau pellets, 4.7% AA (5 minutes) |
| Wyeast No. 2206 Bavarian lager yeast | |
| .75 | cup corn sugar (to prime) |
| Original gravity: | 1.055 |
| Final gravity: | 1.017 |
| Boiling time: | 60 minutes |
| Primary fermentation: | 7 days at 55 ºF in glass |
| Secondary fermentation: | 7 days at 55 ºF in glass |
| Tertiary fermentation |
14 days at 37 ºF in glass |
Notes
Mash grains at 152 ºF for 60 minutes in 1.5 gallons of water. Sparge with 2 gallons of water at 170 ºF.
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