Munich Helles BierMunchers “Helles Belles” (Munich Helles, AG) - Home Brew Forums
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Old 12-24-2007, 03:31 PM   #1
BierMuncher
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Recipe Type: All Grain   
Yeast: WLP029   
Yeast Starter: Yes   
Batch Size (Gallons): 11   
Original Gravity: 1.041   
Final Gravity: 1.009   
IBU: 16.4   
Boiling Time (Minutes): 90   
Color: 3.7   
Primary Fermentation (# of Days & Temp): 14 Days at 66 degrees   
Secondary Fermentation (# of Days & Temp): Racked to kegs and chilled   

Munich Helles is a very light German beer that was created in Munich in 1895 at the Spaten brewery by Gabriel Sedlmayr to compete with Pilsner-style beers. It is a malt-accentuated beer that is not overly sweet, but rather focuses on malt flavor with underlying hop bitterness in a supporting role.

This is the kind of beer I expect to taste when I see those pictures of huge mugs at a German beerfest. Very pilsner like in color, but the head retention suits this malty beverage just perfect. I added some Vienna to really bring out the malt profile.

A very simple recipe, this beer is also easy on the hops budget. For a 5.5 gallon batch, just divide everything in half.

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Batch Size: 11.50 gal
Boil Size: 13.16 gal
Estimated OG: 1.041 SG
Estimated Color: 3.7 SRM
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Estimated IBU: 16.4 IBU
Brewhouse Efficiency: 72.0 %
Boil Time: 90 Minutes

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Ingredients:
------------

15.00 lb Pilsner (2 Row) Ger (2.0 SRM)
1.00 lb Munich Malt (9.0 SRM)
1.00 lb Vienna Malt (3.5 SRM)
0.50 lb Cara-Pils/Dextrine (2.0 SRM)

3.00 oz Tettnang [3.20%] (60 min)

1 Pkgs German Ale/Kolsch (White Labs #WLP029) Yeast-Ale

Irish Moss, 15 minutes

Mash at 154 for 90 minutes.


I've brewed this twice in the last 5 weeks and it's a real favorite. At only 3.8%, you can imagine filling a few large mugs and quaffing this on a cold afternoon.

Here's mine, second from the left...Clearer than the picture shows...

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Old 01-03-2008, 02:23 PM   #2
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*added to recipes I must try*

Sounds delish!
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Old 02-19-2008, 03:39 PM   #3
drunkatuw
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My LHBS only sells wyeast. What would you suggest as a substitute? Would a kolsch yeast work or am I better off ordering WLP029 online?

 
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Old 02-19-2008, 05:42 PM   #4
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Quote:
Originally Posted by drunkatuw
My LHBS only sells wyeast. What would you suggest as a substitute? Would a kolsch yeast work or am I better off ordering WLP029 online?
Any Kolsch yeast will do. I've used the Wyeast Kolsch in the past and it is good. The WLP just happenned to be a slurry that the guys at a local micro pulled off for me when I was visiting there.

 
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Old 02-19-2008, 06:39 PM   #5
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I saved a "Helles Bells" recipe here about 9 months ago... it has finally been born.

 
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Old 03-21-2008, 07:08 PM   #6
Ice9
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Hey BM, I just brewed this a week ago and plan on bottling. How long do you usually age it chilled before you start drinking it?
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Old 03-21-2008, 07:22 PM   #7
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Quote:
Originally Posted by Ice9
Hey BM, I just brewed this a week ago and plan on bottling. How long do you usually age it chilled before you start drinking it?
It's a light grain bill and a low IBU.

I believe I keg conditioned in the garage (40 dgrees) for 1 week then right to the chiller and within 3-4 days it was pretty brilliant. It did get two full weeks in the primary though.

 
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Old 04-12-2008, 07:54 PM   #8
drunkatuw
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I fell a little behind in brewing (it was too cold to brew outside in MN from Jan and most of Feb), and I now have this in my kegerator after only 6 weeks. It's still pretty cloudy. It was in primary for 1 week, secondary for 2 weeks and kegged and on gas for 3 weeks. How long does it typically take for kolsch yeast to clear up?

 
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Old 04-12-2008, 08:02 PM   #9
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As you might've noticed from my sig, this style is on my to-brew list. I have a vial of southern german lager yeast waiting for it. I haven't crafted my recipe yet, but it'll probably be much like this one. Mostly pilsner, a touch of munich, maybe a smidge of melanoidin (I'd do a decoction mash, but I'm afraid it might affect the color too much, so melanoidin malt is the next best thing). Looks like JZ's recipe is about the same as that. I'll probably use Crystal hops as I don't have any Tett. I'm psyched to try this style...it'll have to wait until after the France trip, but I think I'll brew this the same day as the XXX Old Ale. A couple of new styles for MHBC...helles yeah!
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
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Old 04-13-2008, 05:25 PM   #10
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Quote:
Originally Posted by drunkatuw
I fell a little behind in brewing (it was too cold to brew outside in MN from Jan and most of Feb), and I now have this in my kegerator after only 6 weeks. It's still pretty cloudy. It was in primary for 1 week, secondary for 2 weeks and kegged and on gas for 3 weeks. How long does it typically take for kolsch yeast to clear up?
I'm assuming it's chilled?

Kolsch is a slow, thorough yeast.

It can take up to 5-6 weeks at cold temps to clear. REgardless, the flavor will be awesome regardless of the clarity.

 
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