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Blue Flowers
Munich Helles • All Grain • 6 gal
4 months of lagering to mellow the smoke
November 26, 2018 am 10:31am
0.0/5.0 0 ratings
Ingredients (All Grain, 6 gal)
- 12 lbs
Floor-Malted Bohemian Pilsner Malt; Weyermann®
Floor-Malted Bohemian Pilsner Malt; Weyermann®
Czech-grown two-row spring barley. Traditional, authentic floor malt produced in Czech. Republic according to highest Weyermann® quality standards. Up to 100% of total grain bill. All lagers (especially Czech. Pils/Pilsner/Pilsener) as well as low-alcohol, “light”, and ales.
- 4 lbs
Beech Smoked Barley Malt; Weyermann®
Beech Smoked Barley Malt; Weyermann®
Produced from quality two-row spring barley. Unique in the world. Initially formulated specifically for the traditional Bamberg Rauchbier (Bamberg Smoked Beer). Can be used for any kind of lager or ale with a complex flavor. Carefully dried over hot, smoky ambers of well-aged beech wood to achieve characteristic smoky flavor, while preserving relatively pale color. Flavor: characteristic, well-rounded aroma of beech wood smoke; malty-sweet; notes of vanilla and honey.
- 1 oz
Hallertauer Tradition - 1.4 AA% pellets; boiled 60 min
Hallertauer Tradition
Fine, 'Noble'.
- 1.5 oz
Tettnanger - 2.4 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .5 oz
Tettnanger - 2.4 AA% pellets; boiled 15 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 oz
Lavender flower (dried) - dry hopping after initial fermentation, before lagering (omitted from calculations)
Lavender flower (dried)
Adds a unique mild soothing floral soapy flavor.
-
Fermentis W-34/70 Saflager W-34/70
Fermentis W-34/70 Saflager W-34/70
This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Thanks to its technological properties, this strain has become the most popular strain for lager brewing and is used by industrial breweries and brewing groups around the globe. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 4 - Pale Malty European Lager
Subcategory: A - Munich Helles
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.064 | 1.044 - 1.048 |  |
| Terminal Gravity: | 1.012 | 1.006 - 1.012 | |
| Color: | 5.8 SRM | 3 - 5 | |
| Alcohol: | 6.8% ABV | 4.7% - 5.4% | |
| Bitterness: | 21.4 IBU | 16 - 22 | |
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