Munich Helles Bavarian Blond

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greatschmaltez

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Location
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This was a finalist at the NHC for 2013 (Munich Helles style). Scored 39.

OG: 1.049
FG: 1.012
IBU: 18.8
SRM: 4.4
Boil Time: 90 minutes
Mash: step
Finished Volume: 6 gal

Grains:
9 lbs German Pilsner (2-Row)
1 lb Munich Malt 10L
.25 lbs Acid Malt

Hops:
60 min: 1 oz Hallertauer Mittelfrueh
15 min: 1 oz Hallertauer Hersbrucker

Yeast:
WLP833

Misc:
Yeast Nutrient
Whirlfloc Tab

Water:
Mash - No adjustment from ATL water
Sparge - 1/4 tsp of 10% phosphoric acid

Mash Schedule:
Protein Rest @ 130 for 15 minutes
Saccharification Rest @ 151 for 90 min.
Mash Out @ 168

Fermentation Schedule:
Primary: 50 degrees for 2.5 weeks
Lager: 32 degrees for at least 4 weeks
Note: No gradual cooling required since primary is so long.

Note: You gotta have a lot of yeast for this one, I did a step starter with 1 vial.
 
This was a finalist at the NHC for 2013 (Munich Helles style). Scored 39.

OG: 1.049
FG: 1.012
IBU: 18.8
SRM: 4.4
Boil Time: 90 minutes
Mash: step
Finished Volume: 6 gal

Grains:
9 lbs German Pilsner (2-Row)
1 lb Munich Malt 10L
.25 lbs Acid Malt

Hops:
60 min: 1 oz Hallertauer Mittelfrueh
15 min: 1 oz Hallertauer Hersbrucker

Yeast:
WLP833

Misc:
Yeast Nutrient
Whirlfloc Tab

Water:
Mash - No adjustment from ATL water
Sparge - 1/4 tsp of 10% phosphoric acid

Mash Schedule:
Protein Rest @ 130 for 15 minutes
Saccharification Rest @ 151 for 90 min.
Mash Out @ 168

Fermentation Schedule:
Primary: 50 degrees for 2.5 weeks
Lager: 32 degrees for at least 4 weeks
Note: No gradual cooling required since primary is so long.

Note: You gotta have a lot of yeast for this one, I did a step starter with 1 vial.
Very nice.
 
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