Münchner Helles 20 L

Grain bill

Hops

Yeast

Saflager W-34/70 (11.5 g), 2 sachets

Water

Mash water 15 L (about 4 gal) + sparge water 16.5 L (about 4.4 gal) = 31.5 L (about 8.3 gal)

Brewing steps

1. Clean and sanitise everything that touches the wort after the boil.
2. Measure out 31.5 L (about 8.3 gal) of water and treat it with the brewing-water calculator. For a pale beer: soft water, mash pH 5.4–5.5.
3. Split the water: mash water 15 L (about 4 gal), sparge water 16.5 L (about 4.4 gal).
4. Heat the mash water to 65 °C (149 °F) and mash in 3.66 kg (8.1 lb) Pilsner malt, 0.43 kg (0.95 lb) light Munich malt and 0.22 kg (0.49 lb) Carapils (gives about 63 °C / 145 °F).
5. 1st rest: 63 °C (145 °F), 30 min. 2nd rest: 72 °C (162 °F), 30 min. Iodine test at the end: no blue colour = starch converted.
6. Mash out: heat to 78 °C (172 °F) and hold for 10 min.
7. Rest 10 min, lauter slowly and sparge with 16.5 L (about 4.4 gal) water at 78 °C (172 °F).
8. Boil the wort for 90 min. After 30 min add 33 g (1.2 oz) Hallertauer Mittelfrüh (60 min boil time).
9. 10 min before the end of the boil add 15 g (0.53 oz) Hallertauer Mittelfrüh and Irish moss (about 2 g / 0.07 oz).
10. Chill to 10 °C (50 °F), measure original gravity (target 11.8 °P (SG 1.048)), run 20 L (about 5.3 gal) into the fermenter, aerate well and pitch the Saflager W-34/70 (amount see yeast).
11. Primary fermentation 10–14 days at 10–12 °C (50–54 °F). Towards the end raise to 16–18 °C (61–64 °F) for 2 days (diacetyl rest).
12. Measure final gravity (target about 2.4 °P (SG 1.009)) and enter it in the final-beer calculator. Priming sugar per bottle from the carbonation calculator (target 5.0 g/l), then bottle.
13. Bottle-condition 2 weeks at room temperature, then lager cold (0–4 °C) for at least 3–4 weeks.

Notes

Mild, malty lager with gentle hop bitterness. Needs a cool fermentation and long cold lagering to become clear and smooth.