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Spotted Tongue 2024 Munich Helles
German Helles Exportbier • All Grain • 5.5 gal
Trying CaraHell malt for the 1st time. Brewed on 3/3/24.
January 14, 2024 pm 08:36pm
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Ingredients (All Grain, 5.5 gal)
- 4 lbs
Pilsner Malt; Weyermann®
Pilsner Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics:Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process⎯from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer, Belgian beers
- 2 lbs
Weyermann CaraHell®; Weyermann
Weyermann CaraHell®; Weyermann
Hefe-Weizen, Pale Ale, Golden Ale, Oktoberfest Beer, Nourishing Beer, Maibock , Schankbier, Light Beer, alcohol-reduced Beer , non-alcoholic Beer
- 6 lbs
Pilsen Malt; Dingemans
Pilsen Malt; Dingemans
Light in color and low in protein, Dingemans Pilsen is produced from the finest European two-row barley. This malt is well modified and can easily be mashed with a single-temperature infusion.
- .5 oz
Magnum - 12.6 AA% pellets; boiled 45 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 1 oz
Czech Saaz - 2.7 AA% pellets; boiled 15 min
Czech Saaz
Very mild. 'Noble'.
- 1 oz
Czech Saaz - 2.7 AA% pellets; boiled 5 min
Czech Saaz
Very mild. 'Noble'.
-
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.
Notes
Trying CaraHell malt for the first time. Had to substitute some Dingemans pilsner malt, I got the last of the Weyermann's.
Style (BJCP)
Category: 5 - Pale Bitter European Beer
Subcategory: C - German Helles Exportbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.050 - 1.058 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.015 | |
| Color: | 6.9 SRM | 4 - 6 | |
| Alcohol: | 4.9% ABV | 5% - 6% | |
| Bitterness: | 28.2 IBU | 20 - 30 | |
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