Munich Helles

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Ingredients for 10 Gallons

Malts

Hops

Yeast

Water

Procedure

This is a step infusion procedure.
Mash-in with 4 gallons of water at 144°F. Target temp 124°F
30 minutes protein rest.
Step infuse with 8 quarts boiling water. Target Temp 149°F
35 minutes beta-amylase conversion.
Step infuse with 3 quarts boiling water. Target Temp 156°F
30 minute alpha-amylase conversion.
Recycle first runnings after heating to 170°F
Sparge with about 10 gallons water at 170°F
Skim hot break prior to first hop addition
Add Irish Moss 20 minutes before the end of the boil.
Primary fermentation at 50°F for 21 days.
Secondary fermentation at 50°F 14 days
Raise temperature to 60°F for diacetyl rest 5 days.
Keg 5 gallons, force carbonate.
Bottle 5 gallons, primed with 80 grams priming sugar.

O.G. 1.048
F.G. 1.008