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Munich Helles?
Munich Helles • All Grain • 20 gal
I'm concerned about the probability of Protine haze due to the lack of a protine rest at 122 degrees. I'll make notes later on.
November 1, 2001 pm 03:10pm
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Ingredients (All Grain, 20 gal)
- 23 lbs
English 2-row Pils
English 2-row Pils
Pilsner base malt.
- 7.5 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 2.5 lbs
American Caramel 10°L
American Caramel 10°L
This malt is light in color with a sweet caramel flavor. It is a great malt for light lagers and ales.
- 1.5 oz
Chinook - 10.0 AA% whole; boiled 60 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 3.8 oz
Saaz - 4.0 AA% whole; boiled 10 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 2 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Notes
Instead of a Step mash; 122, 155 I did a single infusion to 155. Some question as to whether a protine haze will result.
Style (BJCP)
Category: 1 - Light Lager
Subcategory: D - Munich Helles
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.047 | 1.045 - 1.051 |  |
| Terminal Gravity: | 1.009 | 1.008 - 1.012 | |
| Color: | 4.8 SRM | 3 - 5 | |
| Alcohol: | 5.0% ABV | 4.7% - 5.4% | |
| Bitterness: | 19.4 IBU | 16 - 22 | |
Discussion
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