The following beer recipe is featured in the November/December 2010 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
This Munich helles lager earned Kerry Martin the best of show title in the 2010 Lunar Rendezbrew XVII homebrew competition. A member of the Austin Zealots club, Martin used his brewing experience and resources to mimic a recipe from the Brewing Network's Jamil Zainasheff. Martin adds that he "...added acidulated malt and [he] thinks it gives it a little zip and helps with keeping the mash pH in the optimum range with the light malt bill..." Try this recipe out and let us know what variations work for you!
The following beer recipe is featured in the November/December 2010 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
This Munich helles lager earned Kerry Martin the best of show title in the 2010 Lunar Rendezbrew XVII homebrew competition. A member of the Austin Zealots club, Martin used his brewing experience and resources to mimic a recipe from the Brewing Network's Jamil Zainasheff. Martin adds that he "...added acidulated malt and [he] thinks it gives it a little zip and helps with keeping the mash pH in the optimum range with the light malt bill..." Try this recipe out and let us know what variations work for you!
Ingredients:
- 9.5 lb (4.31 kg) Pilsner malt
- 1.0 lb (0.45 kg) torrified wheat
- 5.0 oz (142 g) melanoidin malt
- 7.0 oz (198 g) acidulated malt
- 1 tablet whirlfloc @ 10 min
- 1.9 oz (54 g) Tettnanger pellet hops, 4% AA (60 min)
- Wyeast Private Collection 2247 European Lager (4 L starter) (or White Labs 830 & 833)
- Medium carbonate water
Specifications:
Yield: 7 gallon batch (26.5 L)
Original Gravity: 1.05
Final Gravity: 1.012
ABV: 5%
IBU: 19.1
Efficiency: 85%
Directions:
Mash in at 130° F (54° C) and hold for 10 minute protein rest. Raise temperature to 148° F (64° C) and hold for 60 minutes. Mash out at 168° F (76°C). Fly sparge at 170° F (77° C). Boil for 90 minutes and then cool as quickly as possible. Ferment at 50° F (10° C) for two to three weeks, then keg and add gelatin to clarify. Lager at 40° F (4°C) for 3-6 weeks.
Extract Version
Substitute 9.7 lbs (4.4 kg) liquid Pilsner malt extract for the grains, add to water, bring to boil, and follow remainder of the recipe.
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