Keith’s German Blonde

ABV: 5.8%

IBU: 20

SRM: 4

OG: 1.058 (14.3°P)

FG: 1.015 (3.8°P)

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gold medal pale-lager-beer-recipe

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.

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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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