Wie man braut Munich Helles (Basic recipe)

Munich Helles (Basic recipe)

Rezeptimpression

A gold-colored German lager with a smooth, malty flavor and a soft, dry finish. Subtle spicy, floral, or herbal hops and restrained bitterness help keep the balance malty but not sweet, which helps make this beer a refreshing, everyday drink.

Munich Helles should by Malty but not Sweet.

The goal is to follow the style guidance - focus on Continental Pilsner Malt, noble German Aroma hops, e.g., Hallertau family, German-style lager yeasts, and clean and cold fermentation process. Without these key elements you will not get the Munich-like lager beer.

Do not use Caramel malt since it is not a part of this style.

Стиль Пива: Münchner Helles

Chargengröße 19 L // Brühmethode Alles Getreide // Сложность рецепта Эксперт

Целевые характеристики

НП, Р	НП, sg	КП, Р	КП, sg	Алк	Bittere	Farbe, SRM
12.0	1.048	2.8	1.011	5.0	14	Gelb (3-4)

Zutaten

Зерновой	% в насыпи	Размер, кг
Pils Malz	91,0	4,38
Münchner Malz	7,0	0,40
Biscuit 25L	2,0	0,11

Hopfen	α, %	Размер, г	AAU	Add	Кипячение, мин
Немецкий Ароматный Хмель	4,0	31	4	в начале	60

Würzekochen	Размер, г
-

Hefe	Пачек
German Lagers yeasts	2

Rezeptbeschreibung

From the Biscuit 25L group the best choice will be Melanoidin Malt

Single rest at 66 C for 60 min, add all hops from the beginning of the boil

Use sufficient amount of Lager yeast (rehydrated in advance or o proper starter)

Ferment at 10C

Cold age the beer at least for 4 weeks and allow it lagering well before bottling or drinking

Carbonate from 2.0 to 2.5 volumes of CO2

Zuletzt aktualisiert am

1. Juni 2023 16:34

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