If you've never tried this Scottish Lager, you're missing out. I was told that I pretty much nailed it on my first attempt by a friend who is currently going to school in Cardiff and brought a few bottles of the real stuff back with him last summer. It may not be exact, but it hits all the same notes.
I brewed 5 gallons of this for my sister's wedding and served it to the Texas Shiner/BMC crowd there, along with 10 gallons of Cream of 3 Crops.
I made 10 gallons of Co3C because I thought for sure that it would be the hit of the party (it turned out delicious), but I was either wrong about the beer, or wrong about the crowd. The keg of this stuff was kicked within a couple hours and I took home 6-7 gallons of cream ale.
This beer doesn't claim to be a Munich Helles, but its attributes pretty much match a Munich Helles, so that's what I'm going with.
This is my first time sharing a recipe, so please share suggestions if there is anything about my post that I could improve.
Munich Helles
Batch Size: 5 US Gal
Boil Time: 90 mins
Mash Efficiency: 92%
OG: 1.048
FG: 1.008
IBU: 18.4
Yeast: WLP029
58% 4.5 lb Floor-Malted Pilsner
13% 1.0 lb White Wheat
13% 1.0 lb Golden Naked Oats 1 lb
13% 1.0 lb Munich Malt 1 lb
03% .20 lb Melanoidin
Water Additions (Added to 7.48 total Gallons of RO, split between mash and sparge):
2g Gypsum
1.5g Calcium Chloride
1.1g Epsom Salt
Mash In @122 °F 1 min
Maltose Rest @147 °F 30 min
Dextrinization Rest @162 °F 40 min
Mash Out @169 °F 15 min
1.2 oz Styrian Goldings 3% AA 60 min - IBU 12.6
0.4 oz Styrian Goldings 3% AA 40 min - IBU 3.7
0.4 oz Styrian Goldings 3% AA 15 min - IBU 2.1
1/2 Tablet Whirlfloc at 5 minutes
2L starter of WLP029 pitched at 58F and held for 3 days
64F - 1 day
68F - 3 days and fermentation had ceased
Cold Crash to 34F then fine with gelatin and condition 4 days
Served 36F at 2.6 volumes
I brewed 5 gallons of this for my sister's wedding and served it to the Texas Shiner/BMC crowd there, along with 10 gallons of Cream of 3 Crops.
I made 10 gallons of Co3C because I thought for sure that it would be the hit of the party (it turned out delicious), but I was either wrong about the beer, or wrong about the crowd. The keg of this stuff was kicked within a couple hours and I took home 6-7 gallons of cream ale.
This beer doesn't claim to be a Munich Helles, but its attributes pretty much match a Munich Helles, so that's what I'm going with.
This is my first time sharing a recipe, so please share suggestions if there is anything about my post that I could improve.
Munich Helles
Batch Size: 5 US Gal
Boil Time: 90 mins
Mash Efficiency: 92%
OG: 1.048
FG: 1.008
IBU: 18.4
Yeast: WLP029
58% 4.5 lb Floor-Malted Pilsner
13% 1.0 lb White Wheat
13% 1.0 lb Golden Naked Oats 1 lb
13% 1.0 lb Munich Malt 1 lb
03% .20 lb Melanoidin
Water Additions (Added to 7.48 total Gallons of RO, split between mash and sparge):
2g Gypsum
1.5g Calcium Chloride
1.1g Epsom Salt
Mash In @122 °F 1 min
Maltose Rest @147 °F 30 min
Dextrinization Rest @162 °F 40 min
Mash Out @169 °F 15 min
1.2 oz Styrian Goldings 3% AA 60 min - IBU 12.6
0.4 oz Styrian Goldings 3% AA 40 min - IBU 3.7
0.4 oz Styrian Goldings 3% AA 15 min - IBU 2.1
1/2 Tablet Whirlfloc at 5 minutes
2L starter of WLP029 pitched at 58F and held for 3 days
64F - 1 day
68F - 3 days and fermentation had ceased
Cold Crash to 34F then fine with gelatin and condition 4 days
Served 36F at 2.6 volumes
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