Munich Lagerbier Hell
 

Recipe: Dalestiner Lagerbier Hell

Style: Munich Helles
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
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Batch Size: 6.00 gal
Boil Size: 8.25 gal
Estimated OG: 1.050 SG
Estimated Color: 3.6 SRM
Estimated IBU: 20.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
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Amount Item Type % or IBU
9.75 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 90.70 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 9.30 %
31.00 gm Hallertauer Mittelfrueh [4.00 %] (60 min)Hops 16.3 IBU
15.30 gm Tettnang [4.50 %] (25 min) Hops 3.7 IBU
2 Pkgs German Lager (White Labs #WLP830) Yeast-Lager


Mash Schedule: Temperature Mash, 2 Step, Full Body
Total Grain Weight: 10.75 lb
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Temperature Mash, 2 Step, Full Body
Step Time Name Description Step Temp
30 min Protein Rest Add 12.00 qt of water at 132.8 F 122.0 F
15 min Beta Sacch. Add 4.00 qt of boiling water and heat to 146 146.0 F
15 min Alpha Sacch. Add 4.00 qt of boiling water and heat to 156 156.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F

Add 1.00 gal of 168.0F water then drain.
Batch sparge with 4.50 gal of 168.0F water, drain.

1.041 Pre-boil SG @ 8.25 gal

Looks good! How did it turn out? Are there any changes you'd make?

It's awesome!
Next time I'm considering dropping the Tettnang and just doing a single bittering for the same IBU's.
I don't recall the Augustiner Helles having that much hop flavor.

I should also mention, the way this is designed, you need a heatable tun.
The infusions at the various steps isn't enough to raise the temp all the way.
The intention is to go from a thicker mash to a thinner mash as the temperature goes up.

I think I'm going to try this with around 9lbs pilsen, 1 lb. munich, .5 lb. car pils, and hallertu all the way through to about 25 IBUs.

For cooler style mash tun what would be the best method? Two step at 146 then 155? Do you need a protein rest.

Also, if I do a one liter starter of WLabs, should be a 100 million cells so after 24 hours I should have about 150 billion kicking right?

Primary around 2 weeks at 50, diacetyl rest 48 hours at 60, then 4-6 weeks at 40 degrees in secondary....then keg it.