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Keith Wright of Mustang, Oklahoma, a member of Red Earth Brewers, won a gold medal in Category 4: Pale Malty European Beer during the 2022 National Homebrew Competition in Pittsburgh, Pennsylvania. Wright’s Munich Helles (4A) was chosen as first out of 110 entries in the category.
Browse hundreds of National Homebrew Competition medal-winning recipes from the best homebrewers around the world.
Keith Wright of Mustang, Oklahoma, a member of Red Earth Brewers, won a gold medal in Category 4: Pale Malty European Beer during the 2022 National Homebrew Competition in Pittsburgh, Pennsylvania. Wright’s Munich Helles (4A) was chosen as first out of 110 entries in the category.
Ingredients:
- MALTS & ADJUNCTS
- 11.5 lb. (5.22 kg) Pilsner malt
- 1 lb. (0.45 kg) Carapils malt
- 3 oz. (85 g) acid malt
- HOPS
- 0.5 oz. (14 g) Mt. Hood, 6.4% a.a. @ FWH
- 0.5 oz. (14 g) Mt. Hood, 6.4% a.a. @ 60 min
- 0.5 oz. (14 g) Hallertau Mittelfrüh, 4.5% a.a. @ 30 min
- 0.5 oz. (14 g) Hallertau Mittelfrüh, 4.5% a.a., whirlpool 15 min
- ADDITIONAL ITEMS
- ½ tsp. calcium chloride
- 1 tsp. phosphoric acid
- 12 Campden tablets
- Irish moss @15 min
- YEAST
- 2 qt. starter Wyeast 2308 Munich Lager
- WATER
- 12 gallons RO water
Specifications:
Yield: 6 US gal. (22.7 L)
Original Gravity: 1.058 (14.3°P)
Final Gravity: 1.015 (3.8°P)
ABV: 5.8%
IBU: 20
SRM: 4
Efficiency: 70%
Directions:
Prepare 12 gal. (45.4 L) water for minimum dissolved oxygen. Boil water then cool to mash-in temp of 155°F (68°C). Add crushed Campden tablets and mash in for a 1-hour rest until conversion is complete as indicated by the iodine test. Sparge with 170°F (77°C) water. Cooled with counterflow chiller to collect 5.5 gal. (20.8 L) wort at 60°F (15°C). Pitch a 2 qt. yeast starter, aerate well with O2 and ferment in primary for 10 days at 50°F (10°C). At SG 1.020 (5°P), rack to secondary for 7 days. At SG 1.018 (4.5°P), rack again for a 5-day diacetyl rest at 70°F (21°C), then at SG 1.016 (4°P) rack onto gelatin finings and lower to 34°F (1°C) to crash yeast. After 1 week, transfer to a 5-gallon keg and carbonate to 2.4 vol. (4.8 g/L) of CO2. After 3 days, filter to 1 micron while transferring to another keg. Counter-pressure bottle if desired.
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