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Hells Bells l
Munich Helles • Partial Mash • 10 L
Next brew
October 3, 2009 pm 07:36pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 10 L)
- 1.6 kg
German 2-row Pils
German 2-row Pils
- 0.5 kg
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 0 kg
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 10 g
Northern Brewer - 10.0 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.
- 15 g
Czech Saaz - 4.0 AA% whole; boiled 15 min
Czech Saaz
Very mild. 'Noble'.
- 15 g
Saaz - 4.0 AA% whole; boiled 2 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
Fermentis S-23 Saflager S-23
Fermentis S-23 Saflager S-23
This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes. Sedimentation: high. Final gravity: medium. 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: 1 - Light Lager
Subcategory: D - Munich Helles
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.045 | 1.045 - 1.051 |  |
| Terminal Gravity: | 1.009 | 1.008 - 1.012 | |
| Color: | 5.1 SRM | 3 - 5 | |
| Alcohol: | 4.7% ABV | 4.7% - 5.4% | |
| Bitterness: | 34.5 IBU | 16 - 22 | |
Discussion
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