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MaiNipples Helles
Munich Helles • All Grain • 5 gal
August 28, 2001 pm 09:24pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 6 lbs
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- 1/2 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 1/2 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- 1/2 lbs
German Light Crystal
German Light Crystal
- 1 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 3/4 oz
Northern Brewer - 8.0 AA% whole; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 3/4 oz
Mt. Hood - 5.0 AA% whole; boiled 1 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 1/4 tsp
Irish Moss - (omitted from calculations)
Irish Moss
- 2.5 tsp
Yeast Nutrient - (omitted from calculations)
Yeast Nutrient
-
White Labs WLP920 Old Bavarian Lager
White Labs WLP920 Old Bavarian Lager
From Southern Germany, this yeast finishes malty with a slight ester profile. Use in beers such as Oktoberfest, Bock, and Dark Lagers.
Notes
Totally against german purity law, my Helles uses 1 pound honey that gives this beer a better depth of sweetness. This allows higher hop rates while still being balanced. Change hops as needed, just go with noble types - Tets, halls, and Saaz are good choices. I wanted to try something different this time. This is the 3rd go around for this recipe and each so far has been outstanding. Step mash at 130 deg for 20 minutes, 140 deg for 30 minutes, slowly bring up to 150 (1 deg a minute or less - rest at 145 if desired) for 10 minutes, 158 for 30 minutes. Check for conversion and mash out at 165. Sparge at 165. This step mash gives maximum fermentables for a smooth, dry lager.
Style (BJCP)
Category: 1 - Light Lager
Subcategory: D - Munich Helles
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.045 | 1.045 - 1.051 |  |
| Terminal Gravity: | 1.007 | 1.008 - 1.012 | |
| Color: | 5.1 SRM | 3 - 5 | |
| Alcohol: | 4.9% ABV | 4.7% - 5.4% | |
| Bitterness: | 27.8 IBU | 16 - 22 | |
Discussion
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