Description

This Munich Style Helles was brewed for Love & Beer 2024. Featuring a layer of Munich I malt from Weyermann and also Carapils form Weyermann, leading to plenty of bready malt character in the final beer, which is complimented by the light floral and white grape notes driven by the hop choice. We also chose to use whole leaf hops in this recipe for the additional qualities we’re enjoying here at The Malt Miller which they bring in terms of head retention.

 

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Ingredients Included

Weyermann Carapils
Weyermann Munich Malt I
Simpsons Malt – Finest Lager Malt
Hallertau Blanc Whole Leaf Hops 100g (1 pack)
WHC Dried Yeast – Einstein- 11g Packet (2 packs)

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Method

Beer Style (main): European Lagers
Beer Style (sub): Munich-Style Helles
Batch Size: 23
Original Gravity: 1.047
Final Gravity: 1.010
ABV %: 5
IBU: 24
Mash efficiency: 80
Brewing equipment:

THE MASH
Temperature °C (Step 1): 50
Length (mins) (Step 1): 15
Temperature °C (Step 2): 65
Length (mins) (Step 2): 30
Temperature °C (Step 3): 70
Length (mins) (Step 3): 30

Mash notes: This recipe uses a stepped mash method, if your system doesn’t allow for stepped mash then move to a single mash step of 65c for 60mins.

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

12g Hallertau Blanc @ 60 min
12g Hallertau Blanc @ 30 min
12g Hallertau Blanc @ 5 min

Protofloc and Yeast nutrient @15mins

Yeast: WHC Einstein x 2 Sachets
Fermentation temperature/steps: 12c – Apx 3 Weeks

Secondary additions:

Whilst fermenting in a standard fermenter will take between 3-4 weeks, this can be sped up if you have a pressure rated FV. If using this method you can ferment the lager at ale temps of around 18c and this will speed up the fermentation period to less than 2 weeks, usually. We chose to use this method for the recipe and achieves final gravity in under 2 weeks and had the fermenter set to 18PSI.

Water Profile – You can use either a water report from Murphy & Son, which is available here, and use their recommendations for lager styles or alternatively use RO water and work towards the following water profile:

Calcium – 81ppm

Magnesium – 10ppm

Sodium – 8ppm

Sulphate – 40ppm

Chloride – 4ppm