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To Helles and Back

To Helles and Back

Munich Helles • All Grain • 6 gal


A repeat of last year's recipe.

July 19, 2013 at 10:12pm

0.0/5.0 0 ratings

Ingredients (All Grain6 gal)

  • 10 lbs Superior Pilsen Malt; Canada Malting

    Superior Pilsen Malt; Canada Malting

    Produced from selected lots of premium Canadian grown Copeland barley, Canada Malting Superior Pilsen is low in total protein, high in extract and low in color which makes it a perfect base malt for lagers of all types.

  • .75 lbs Munich Malt; Best Malz

    Munich Malt; Best Malz

    BEST Munich malt is produced through a special germination process followed by a special kilning process which enhances the aroma and the color of the finished malt. Best Munich malt will reinforce color, mouth feel and malt forwardness in your finished beer.

  • .5 lbs Dextrine Malt

    Dextrine Malt

    In light-colored beers to give additional body. Adds richness without color.

  • .25 lbs Melanoidin Malt

    Melanoidin Malt

    Red Ales

  • 1 3/8 oz Tettnanger - 3.2 AA% pellets; boiled 60 min


    Mild, slightly spicy. 'Noble'.

  • 1 tbsp 5.2 pH Stabilizer - (omitted from calculations)

    5.2 pH Stabilizer

    Five Star 5.2 pH Stabilizer. A proprietary blend of food-grade phosphate buffers that locks in your mash and kettle water at a pH of 5.2, regardless of the starting pH. It also reduces scaling and mineral deposits on brewing equipment. 1 pound. Use at the rate of 1 tablespoon per 5 gallons of water.

  • 1 tsp Irish Moss - (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • White Labs WLP830 German Lager

    White Labs WLP830 German Lager

    This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, pilsner, oktoberfest, and marzen.


Mash @ 140*F for 30 mins. Mash @ 152*F for 30 mins. Mash out @ 168*F.

Style (BJCP)

Category: 1 - Light Lager

Subcategory: D - Munich Helles

Range for this Style
Original Gravity: 1.049 1.045 - 1.051
Terminal Gravity: 1.010 1.008 - 1.012
Color: 4.5 SRM 3 - 5
Alcohol: 5.1% ABV 4.7% - 5.4%
Bitterness: 19.0 IBU 16 - 22


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