Maybe a Munich Helles this weekend…

Believe it or not, this is the very first time Shepody Brewery is making a lager beer.

Here is the BJCP style guideline for this particular beer style.

I always find it a good idea to listen to The Brewing Network‘s description of a new style before I brew it. So here’s is Jamil’s one hour chat about Munich Helles. It is very informative and put to rest my concenrs about only doing a simple infusion mash and about fermentation temperatures.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 90 min
Actuals 0 0

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Munich Helles 1 D 1.045 - 1.051 1.008 - 1.012 16 - 22 3 - 5 0 - 0 0 - 0 %

Fermentables

Name Amount %
Pilsner - US 8.5 lbs 80.95
Munich - Light 10L - US 1 lbs 9.52
Vienna - US 1 lbs 9.52

Hops

Name Amount Time Use Form Alpha %
Hallertau 2 oz 60 min Boil 2.7

Miscs

Name Amount Time Use Type
Irish Moss 0.17 oz 0 min boil other

Yeast

Name Lab Attenuation Temperature
Fermentis Saflager S-23 82% 32°F - 32°F

Fermentation

Step Time Temperature
Aging 0 days 32°F

Notes

This recipe was exported from http://brewgr.com.

About Mike

I'm the head brewmaster at Shepody Brewery. I'm the one who chooses the recipes, orders supplies, does all the grunt work, and drinks most of the product.
This entry was posted in Recipes, Styles and tagged . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *