Munich Helles (Basic recipe)
Impresja Receptury
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.
Related Style: Monachium Helles
Wielkość partii: 19 L // Metoda parzenia: Wszystkie Ziarna // Recipe complex rating: Expert
Target Statistics
| OG, P | OG, sg | FG, P | FG, sg | ABV, % | Gorzka | Kolor, SRM |
|---|---|---|---|---|---|---|
| 12.0 | 1.048 | 2.8 | 1.011 | 5.0 | 14 | Żółty (3-4) |
Składniki
| Grain | % in bulk | Size, kg |
|---|---|---|
| Słód pilzneński | 91,0 | 4,38 |
| Słód monachijski | 7,0 | 0,40 |
| Biscuit 25L | 2,0 | 0,11 |
| Chmiel | α, % | Size, g | AAU | Add | Boil, min |
|---|---|---|---|---|---|
| German Aroma Hops | 4,0 | 31 | 4 | Start | 60 |
| Dodatki | Size, g |
|---|---|
|
Brak | |
| Drożdże | Packs |
|---|---|
| German Lagers yeasts | 2 |
Opis przepisu
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
Ostatnia aktualizacja
1 czerwca 2023 16:34
