So I've got a baby shower in late April/early May and I would like to provide the beer. Given the mix of attendees, I've decided on a Munich Helles - a light lager that's not too hoppy (but at the same time NOT something that you could buy 30 cans of for 13.99).
I've really been digging my new book Designing Great Beers by Ray Daniels, so I feel I'm ready to pull the trigger on using a homemade recipe. Thus, I hereby present my first recipe for review:
Recipe Type: All Grain
Yeast: White Labs German Bock Lager Yeast WLP833
Yeast Starter: Yes
Batch Size: 5.5 gallons
Original Gravity: 1050
Final Gravity: 1012
IBU: 21.1
Boiling Time (Minutes): 60
Color: 4.4
Primary Fermentation (# of Days & Temp): 14 @ 53°
Secondary Fermentation (# of Days & Temp): 14 @ 33°
Ingredients:
-----------------------------------------------------
9.0 lb German 2-Row Pilsner
1.0 lb Munich Malt
0.35 oz. Magnum (17.0%) 60 min
0.50 oz. Hallertau (2.5%) 30 min
0.50 oz. Hallertau (2.5%) 0 min
Mash @ 152° 60 min, single step infusion
-----------------------------------------------------
So . . . let 'er rip as is?
I've really been digging my new book Designing Great Beers by Ray Daniels, so I feel I'm ready to pull the trigger on using a homemade recipe. Thus, I hereby present my first recipe for review:
Recipe Type: All Grain
Yeast: White Labs German Bock Lager Yeast WLP833
Yeast Starter: Yes
Batch Size: 5.5 gallons
Original Gravity: 1050
Final Gravity: 1012
IBU: 21.1
Boiling Time (Minutes): 60
Color: 4.4
Primary Fermentation (# of Days & Temp): 14 @ 53°
Secondary Fermentation (# of Days & Temp): 14 @ 33°
Ingredients:
-----------------------------------------------------
9.0 lb German 2-Row Pilsner
1.0 lb Munich Malt
0.35 oz. Magnum (17.0%) 60 min
0.50 oz. Hallertau (2.5%) 30 min
0.50 oz. Hallertau (2.5%) 0 min
Mash @ 152° 60 min, single step infusion
-----------------------------------------------------
So . . . let 'er rip as is?
