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Munich Helles (batch #116)
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kal
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Joined: 12 Dec 2010
Posts: 4983
Location: Ottawa, Canada

Drinking: Amber Ale, English IPA, Pub Ale, Belgian Wit, Cream Ale, Electric Pale Ale, Dry Irish Stout, Irish Red Ale

Working on: Kolsch, Electric Pale Ale (session version)


PostLink    Posted: Sat Mar 03, 2012 10:58 pm    Post subject: Munich Helles (batch #116) Reply with quote


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Testimonials

"I brewed your Munich Hells on 5/5/14 and it's the best beer since drinking Augustiner in Munich years ago. I have drunk beer all over Germany and this is as close as it gets. Fermentation was 12 days at 54 deg. F and two days rest, ABV is 5.2%. I have one corney lagering at 34 but started drinking the other almost immediately, after a week it was crystal clear and so typical of German lagers. The only think that could be better as a home brewer is using German malt and Augustiner yeast. Thanks for the recipe Kal." - Al F., Little Dog Brewery

"Kal, Just wanted to say that you are a Legend. I'm an Australian brewer of a couple of years doing brew in a bag and building my soon to be commissioned electric kettle using so many ideas from your website. Thank you. I have tried a few of your recipes and of any recipe I have done, your ones always turn out first time every time and they are superb. I have done two batches of the electric pale ale (beautiful), one IPA, bohemian pilsner and just recently have tried the Munich Helles and it is unbelievable! Thanks for all the help and inspiration. Very Happy. PS, can't wait to eventually see the recipe for the NZ IPA!" - hpalmowski

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Munich Helles is a clean, malt-focused German lager with a gentle, bready malt character. It's a smooth, easy-drinking beer that is often consumed by the liter.

When the golden and clean lagers of Pilzen became all the rage in the mid-1800's, Munich brewers feared that Germans would start drinking the Czech beer instead of their own. This Helles style is essentially Germany’s answer to meet the demand ("Helles" is German for "bright"). While a bit more malty, it shares the same spicy hop characters of Czech Pils, but at a slightly more subdued level that is more in balance with the malts.

Since the 1970s the most common beer served at Oktoberfest in Germany is not actually an Oktoberfest beer, but Munich Helles. Its lower alcohol level, less malty flavour, and lighter colour makes it more approachable.

Brew up a batch and let me know how you like it!



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Munich Helles

Size: 12.0 gal (post-boil)
Efficiency: 95.0%
Attenuation: 78.2%
Calories: 167 kcal per 12.0 fl oz

Original Gravity: 1.050 (1.046 - 1.056)
Terminal Gravity: 1.011 (1.008 - 1.012)
Color: 4.8 (2.0 - 6.0)
Alcohol: 5.2% (4.6% - 6.0%)
Bitterness: 19 (15.0 - 25.0)

Ingredients:
18.0 lb Weyermann Pilsner Malt (91%)
1.5 lb Munich Malt TYPE II (9L) (6.8%)
0.42 lb Melanoidin Malt (2.2%)
3.0 oz German Hallertau Hops (4.0%) - added during boil, boiled 60 min (18.72 IBU)
1 Whirlfloc Tablet (Irish moss) - added during boil, boiled 15 min
48 g Fermentis Saflager W-34/70 dry lager yeast

Notes:
Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required).
Water treated with brewing salts to: Ca=50, Mg=10, Na=16, Cl=71, S04=70
(Hit minimums on Ca and Mg, keep the Cl:SO4 ratio low and balanced).
1.5 qt/lb mash thickness. Single infusion mash at 150F for 90 mins. Mashout to 168F.
60-90 min fly sparge with ~6 pH water. Collect 14.9 gallons in boil kettle.
Boil for 90 minutes. Lid on at flameout, start chilling immediately.
Cool wort to 53F and aerate well. Ferment at 53F until approximately 2-5 points from final gravity, then raise the temperature to 65F keep it there for 2-4 days to reduce diacetyl (a buttery flavour produced by some yeasts). It's preferrable to lager for 1-2 months at near freezing before packaging.
Rack to brite tank (secondary), crash chill to near freezing (if possible), add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days.
Package as you would normally. I keg and carbonate at around 2.5 volumes of C02. The beer will improve greatly if kept near freezing for 1-2 months before serving. I use a lagering/conditioning fridge that holds 6 kegs, set to just above freezing that holds a small 5 pound CO2 tank so that the kegs can condition and carbonate at the same time.

If you prefer to use liquid yeast, either of these is an excellent choice:

Wyeast 2308 Munich Lager yeast
White Labs WLP838 Southern German Lager yeast

You'll need to use 8 packs/vials or make an appropriate starter. For more information see Chapter 6 of How to Brew and Appendix A of Brewing Classic Styles.

For complete brewing instructions, see our Brew Day: Step by Step guide.

Brew yourself a batch today and let us know how you like it! Enjoy!

Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!

SEE OUR OTHER RECIPES »

Kal

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Last edited by kal on Fri Apr 10, 2015 1:33 am; edited 26 times in total
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Castermmt



Joined: 03 Jan 2011
Posts: 825
Location: Lowell, In

Drinking: Steelhead Porter, Alt-Toids, Hefty-Weizen, Terry's Kolsch, African Amber, Pumpkin Ale, Double Dog Ale

Working on: Janet's Brown Ale, Terry's Kolsch, Pilsner


PostLink    Posted: Sun Mar 04, 2012 1:18 pm    Post subject: Reply with quote

Those girls really can hold a mug of beer.
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silverspoons



Joined: 21 Dec 2010
Posts: 486
Location: Webster NY


PostLink    Posted: Sun Mar 04, 2012 3:04 pm    Post subject: Reply with quote

What mug of beer, i don't notice any!

Silverspoons
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-MG-



Joined: 05 Dec 2011
Posts: 204



PostLink    Posted: Mon Mar 05, 2012 4:00 pm    Post subject: Reply with quote

I stopped reading at the second picture. What was the recipe again?
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cscade



Joined: 23 Feb 2012
Posts: 140
Location: Wooster, OH


PostLink    Posted: Mon Mar 05, 2012 4:41 pm    Post subject: Reply with quote

That picture has been getting mileage on the internet for as long as the internet has existed I think! I'm pretty darn positive a version of it once passed through my 28.8kbps dialup modem!
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hpalmowski



Joined: 25 Aug 2013
Posts: 1



PostLink    Posted: Tue Feb 18, 2014 6:20 am    Post subject: Reply with quote

Kal, Just wanted to say that you are a Legend. I'm an Australian brewer of a couple of years doing brew in a bag and building my soon to be commissioned electric kettle using so many ideas from your website. Thankyou. I have tried a few of your recipes and of any recipe I have done, your ones always turn out first time every time and they are superb. I have done two batches of the electric pale ale (beautiful), one IPA, bohemian pilsner and just recently have tried the Munich Helles and it is unbelievable! Thanks for all the help and inspiration. Very Happy
PS, can't wait to eventually see the recipe for the NZ IPA!
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kal
Forum Administrator


Joined: 12 Dec 2010
Posts: 4983
Location: Ottawa, Canada

Drinking: Amber Ale, English IPA, Pub Ale, Belgian Wit, Cream Ale, Electric Pale Ale, Dry Irish Stout, Irish Red Ale

Working on: Kolsch, Electric Pale Ale (session version)


PostLink    Posted: Tue Feb 18, 2014 1:53 pm    Post subject: Reply with quote

I'm glad you're enjoying the recipes! The NZ IPA was just brewed yesterday and is now fermenting away... we'll see how it turns out!

Kal

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foomench



Joined: 21 Feb 2012
Posts: 709
Location: Longmont, CO

Drinking: Ohm Pale Ale

Working on: I.Stout in a Bourbon barrel, Bier de Garde in a wine barrel, brown for an Avery barrel


PostLink    Posted: Wed Feb 19, 2014 4:15 pm    Post subject: Reply with quote

cscade wrote:
That picture has been getting mileage on the internet for as long as the internet has existed I think! I'm pretty darn positive a version of it once passed through my 28.8kbps dialup modem!

tineye.com gave more than 800 hits.

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ddc69



Joined: 13 Jan 2012
Posts: 116
Location: Parkersburg, WV


PostLink    Posted: Fri May 23, 2014 2:43 pm    Post subject: Reply with quote

This recipe is definitely a winner! I brewed 12 gallons and half of it was gone before I was done lagering.
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Jerz



Joined: 17 Nov 2013
Posts: 167
Location: Suwanee, Georgia

Drinking: Ruthless Rye, Imperial Pumpkin Ale...

Working on: Oatmeal stout (kegged), Scottish Heavy, Schwarzbier, Russian Imperial Stout, Red Marzen


PostLink    Posted: Fri Jul 11, 2014 3:52 pm    Post subject: Reply with quote

...ok... seems I need to get my Oktoberfest beers going so I'll be brewing this one this Saturday... My first lager with the new brew rig... Very Happy Next weekend I'll be doing an Oktoberfest...
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Kevin59



Joined: 03 Aug 2012
Posts: 1030
Location: Fort Collins, CO

Drinking: Robust Porter, Am Red Ale, Pale Ale, Am Brown Ale, Oktoberfest Ale, Oatmeal Stout, Chocolate Oatmeal Stout


PostLink    Posted: Mon Aug 18, 2014 8:55 pm    Post subject: Reply with quote

So brewing's been going great on my Kal-clone all year, with every batch it seems meeting or exceeding my expectations and most getting good reviews from friends and neighbors that come over to drink. But to the reason for my post...

I don't make lagers of any sort, nor do I have any cold-temp fermenting capabilities at this point in time. I'm fine with that. But last night a neighbor asked if it's too late to "commission" a brew for her Oktoberfest party on Sep 27th. I can't brew until this Sat 8/23, so there will be exactly 5 weeks from brew day to drinking day. My first inclination would be to go with a tried and true ale recipe (stout, porter or ESB) but I thought I might look at another alternative.

To my question - what are your opinions on taking this Munich Helles recipe and using the Wyeast German Ale 1007 yeast? I'd have 2-3 weeks in the fermenter with the remainder of the 5 weeks spent carbonating in the keg.

Or barring that idea, any suggestions for a quick 5-week brew-to-drink Oktoberfest ale?

Thanks!

Kevin
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kal
Forum Administrator


Joined: 12 Dec 2010
Posts: 4983
Location: Ottawa, Canada

Drinking: Amber Ale, English IPA, Pub Ale, Belgian Wit, Cream Ale, Electric Pale Ale, Dry Irish Stout, Irish Red Ale

Working on: Kolsch, Electric Pale Ale (session version)


PostLink    Posted: Mon Aug 18, 2014 9:02 pm    Post subject: Reply with quote

My 2 cents: Don't try and make a Munich Helles or an Oktoberfest using an ale yeast as it won't be what you say it is. I also wouldn't make something you've never made before. Instead, make something you do know you can make well, especially if to give away.

Kal

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Kevin59



Joined: 03 Aug 2012
Posts: 1030
Location: Fort Collins, CO

Drinking: Robust Porter, Am Red Ale, Pale Ale, Am Brown Ale, Oktoberfest Ale, Oatmeal Stout, Chocolate Oatmeal Stout


PostLink    Posted: Mon Aug 18, 2014 9:09 pm    Post subject: Reply with quote

kal wrote:
My 2 cents: Don't try and make a Munich Helles or an Oktoberfest using an ale yeast as it won't be what you say it is. I also wouldn't make something you've never made before. Instead, make something you do know you can make well, especially if to give away.

Kal


Yes I'm generally not too adventurous when it comes to taking a chance on a new recipe that I don't have time to proof myself!

I might just stick with my Scottish 80 shilling recipe since it's a bit malty...
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kal
Forum Administrator


Joined: 12 Dec 2010
Posts: 4983
Location: Ottawa, Canada

Drinking: Amber Ale, English IPA, Pub Ale, Belgian Wit, Cream Ale, Electric Pale Ale, Dry Irish Stout, Irish Red Ale

Working on: Kolsch, Electric Pale Ale (session version)


PostLink    Posted: Mon Aug 18, 2014 10:11 pm    Post subject: Reply with quote

Sounds good! Generally speaking I find if you're brewing for a big crowd you want to keep the beer somewhat neutral - nothing too over the top. A Scottish 80/- would work, maybe tone it down a bit to a 70/- or 60/- even.

Kal

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foomench



Joined: 21 Feb 2012
Posts: 709
Location: Longmont, CO

Drinking: Ohm Pale Ale

Working on: I.Stout in a Bourbon barrel, Bier de Garde in a wine barrel, brown for an Avery barrel


PostLink    Posted: Mon Aug 18, 2014 11:05 pm    Post subject: Reply with quote

I wouldn't tone it down in FTC Smile
But I do second Kal's suggestion not to try making something new, and not to try warping a traditional style to fit the timeframe.

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Jerz



Joined: 17 Nov 2013
Posts: 167
Location: Suwanee, Georgia

Drinking: Ruthless Rye, Imperial Pumpkin Ale...

Working on: Oatmeal stout (kegged), Scottish Heavy, Schwarzbier, Russian Imperial Stout, Red Marzen


PostLink    Posted: Tue Aug 19, 2014 6:19 pm    Post subject: Reply with quote

I brewed the Munich Helles and just put it on tap this past weekend and it was a HUGE hit with the non craft beer drinking crowd... very clean.
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Discdoc



Joined: 03 Nov 2013
Posts: 24
Location: Indianapolis, IN


PostLink    Posted: Sun Nov 02, 2014 6:00 pm    Post subject: Reply with quote

I just brewed this and have been fermenting at 53 degrees in my Morebeer cooled fermentor. My plan is to increase temp now to 65 until fermentation ends. Then I will dump yeast and trub and then add gelatin directly to fermentor and cold crash in it for 4 weeks and then keg and carb. I need to cold crash in the fermentor because I will be out of town and can't keg for 4 weeks. Do you think this will be ok? Any comments would be appreciated this is my first Lager.
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kal
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Joined: 12 Dec 2010
Posts: 4983
Location: Ottawa, Canada

Drinking: Amber Ale, English IPA, Pub Ale, Belgian Wit, Cream Ale, Electric Pale Ale, Dry Irish Stout, Irish Red Ale

Working on: Kolsch, Electric Pale Ale (session version)


PostLink    Posted: Sun Nov 02, 2014 6:17 pm    Post subject: Reply with quote

Discdoc wrote:
I just brewed this and have been fermenting at 53 degrees in my Morebeer cooled fermentor. My plan is to increase temp now to 65 until fermentation ends. Then I will dump yeast and trub and then add gelatin directly to fermentor and cold crash in it for 4 weeks and then keg and carb. I need to cold crash in the fermentor because I will be out of town and can't keg for 4 weeks. Do you think this will be ok?

Yes - that'll work perfectly well.

Kal

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OkieDokie



Joined: 31 Aug 2013
Posts: 172
Location: Oklahoma

Drinking: Electric ale, Weizen

Working on: Electric lager, American Amber Ale, Dirty Blonde


PostLink    Posted: Mon Nov 17, 2014 7:50 pm    Post subject: Reply with quote

I am sure that this question has been asked, or I've read it somewhere, but when lagering, do you keep it on the yeast or take it off? Does it matter? I've noticed that the recipes will say, 'preferably lager it for 1-2 months before packaging'. Just wondering why.

Thanks
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kal
Forum Administrator


Joined: 12 Dec 2010
Posts: 4983
Location: Ottawa, Canada

Drinking: Amber Ale, English IPA, Pub Ale, Belgian Wit, Cream Ale, Electric Pale Ale, Dry Irish Stout, Irish Red Ale

Working on: Kolsch, Electric Pale Ale (session version)


PostLink    Posted: Mon Nov 17, 2014 9:37 pm    Post subject: Reply with quote

Technically I believe that lagering is done before packaging as you want it on the yeast to clean up a bit more. I've never done it that way as I don't have an easy way to lager on my yeast. I've been happy with my results in doing it the way I mention in my recipe above, so I've kept doing it.

Do a split batch and try both ways and let us know what you think!

Kal

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