Munich Helles Memorial Day Brew

I was pushing through Giant Eagle the other day when I saw a SlyFox mix pack with a Munich Helles in it. While the German Pils is available separately the Munich Helles isn’t and thats too bad. Its a tasty beer. So I’ve been on the search ever since to make my own Helles beer. I learned the White Labs Platinum Strains at the time included WLP860 Munich Helles. I jumped on the chance and order some through my LHBS South Hills Brewing Supply. Even though it was close to the end of April Dave my buddy at South Hills was able to get me a vial.

When I first discovered the SlyFox, I tried my hand at Brulosophers Munich Helles quick lager method, however I did a decoction mash which I think was just too much work and produced a fairly pronounced off flavor thats slowly faded into the background with time and lagering. I did use the WLP029. But Since I wasn’t satisfied with the flavor of that brew I decided to try again using a more traditional method.

After listening to hours of brewing network podcasts I determined the only way I was going to produce a good light style of beer would also require some water tweaking, so thats something new you will see in this recipe. I tweaked my local water with Distilled water from Giant Eagle, hopefully that worked out well.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 90 min 17.4 IBUs 5.2 SRM 1.055 1.013 5.6 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Munich Helles 1 D 1.045 - 1.051 1.008 - 1.012 16 - 22 3 - 5 2.3 - 2.7 4.7 - 5.4 %

Fermentables

Name Amount %
Pilsner (2 Row) Ger 10 lbs 84.21
Carapils (Briess) 8 oz 4.21
Melanoiden Malt 8 oz 4.21
Munich Malt - 10L 8 oz 4.21
Acid Malt 6 oz 3.16

Hops

Name Amount Time Use Form Alpha %
Saaz 1 oz 90 min Boil Pellet 3.6
Hallertau 1 oz 15 min Boil Pellet 2.7

Miscs

Name Amount Time Use Type
Calcium Chloride 5.00 g 60 min Mash Water Agent
Epsom Salt (MgSO4) 1.00 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 1.00 g 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
German Bock Lager (WLP833) White Labs 73% 48°F - 55°F

Mash

Step Temperature Time
Mash In 150°F 75 min