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Malt: Bonlander® Munich Malt

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  Hella Good Helles

  
  

  Often described as the light beer for dark beer drinkers. A malt accentuated style created in Munich in 1895 as a locally brewed alternative to the pilsner imports popular in the region. Two types of yeast add to the complexity.

  
  

  Type: Lager

  Style: Light Lagers / Pilsners

  Batch Size: 5 gallons

  Recipe Type: All grain

  Recipe Contributed By: Briess Technical Services Staff

  
  

  Ingredients

  Quantity	Ingredient	Comment	Malt Style
  8.5 lbs	Pilsen Malt	Mash
  0.75 lb	Bonlander® Munich Malt	Mash
  0.75 lb	Carapils® Malt	Mash
  1 oz	Hersbrucker Hops (4.5% AAU)	60 min boil
  2 packs	WLP860 Munich Helles Yeast	Fermenter
  1 pack	WLP833 German Bock Lager Yeast	Secondary Fermenter
  1 capsule	Servomyces Yeast Nutrient	10 min boil

  
  

  Procedures

  1. Bring 3.3 gallons of water to 165ºF.
  2. Mash grains at 152ºF for 1 hour.
  3. Heat 4.5 gallons of 180ºF sparge water in a kettle.
  4. Sparge and collect 6 gallons in kettle; bring to a boil.
  5. Add 1 oz Hersbrucker hops.
  6. After 50 minutes, add yeast nutrient.
  7. After 10 minutes, remove from heat and cool to 55ºF.
  8. Transfer to primary fermenter.
  9. Pitch pack of WLP860 yeast.

  ---

  Primary Fermentation: 2 weeks at 48ºF - 52ºF.

  Secondary Fermentation: Pitch WLP833 Yeast. 4 weeks at 48ºF - 55ºF.

  Fermentation Notes: Force carbonate or bottle condition with ¾ cup dissolved priming sugar, and ¼ packet WLP833 yeast for 3-4 weeks.

  Original Gravity: 1.049

  Final Gravity: 1.010

  Alcohol by Weight:

  Alcohol by Volume: 5.1%

  IBU: 19

  Color: 3

  Tags: