This recipe for a traditional Munich-style Helles is best served by the liter. Brewers who don’t want to bother with a stepped mash can perform a single 90-minute mash at 150–152°F (66°C).
9.5 lb (4.3 kg) Weyermann Floor-Malted Bohemian Pilsner
4 oz (113 g) Weyermann Acidulated Malt
0.5 oz (14 g) Perle at 60 minutes
0.5 oz (14 g) Hallertauer Mittelfrüh at 20 minutes
0.5 oz (14 g) Hallertauer Mittelfrüh at 10 minutes
Prepare a 2-liter yeast starter a week ahead to yield about 370 billion cells. Ferment the starter to completion and refrigerate at least 48 hours before brewing.
A 10-minute protein rest at 122°F (50°C)
A 30-minute beta amylase rest at 149°F (65°C)
A 30-minute alpha amylase rest at 160°F (71°C)
Mash out: A 10-minute rest at 170°F (77°C)
Boil for 90 minutes. Pitch prepared yeast into 46°F (8°C) wort. Let the temperature rise to 50°F (8°C) and ferment until the specific gravity reaches 1.020 (7–10 days). Warm to 60°F (16°C) for a diacetyl rest and hold until the final gravity is reached. Rack to secondary, lower the temperature by 3°F/2°C per day to 38°F (3°C), and lager for at least 21 additional days. Bottle with fresh yeast or keg and force carbonate.
Wyeast 2308 Munich Lager
To brew this beer from extract, replace the Pilsner malt with 7 pounds (3.17 kg) Pilsner liquid malt extract.
Recipe is built to yield a batch size of 5 gallons (19 liters) and assumes 72 percent brewhouse efficiency.