Ingredients with Measurements:
- 5 lbs German Pilsner malt
- 1 lb Munich malt
- 1 oz Hallertauer hops (60 minutes)
- 1 oz Tettnanger hops (20 minutes)
- 1 oz Saaz hops (5 minutes)
- 1 package of German lager yeast
- 5 gallons of water
Special equipment needed:
- Large brew kettle
- Fermentation vessel
- Airlock
- Thermometer
- Hydrometer
- Grain mill
- Wort chiller
Step-by-step instructions:
1. Crush the grains using a grain mill and add them to the brew kettle with 5 gallons of water.
2. Heat the water to 152°F and maintain this temperature for 60 minutes.
3. After 60 minutes, remove the grains from the kettle and discard them.
4. Bring the wort to a boil and add the Hallertauer hops.
5. Boil for 40 minutes and then add the Tettnanger hops.
6. Boil for another 15 minutes and then add the Saaz hops.
7. Boil for another 5 minutes and then turn off the heat.
8. Chill the wort to 50°F using a wort chiller.
9. Transfer the wort to a fermentation vessel and pitch the yeast.
10. Ferment at 50°F for 2 weeks.
11. After 2 weeks, transfer the beer to a secondary fermentation vessel and let it sit for another 2 weeks.
12. Bottle the beer and let it carbonate for 2 weeks.
- Time:
Preparation time: 2 hours
- Cooking time: 1 hour
Temperature:
- Mash temperature: 152°F
- Fermentation temperature: 50°F
Serving size:
- 12 oz
Nutritional information:
- Calories: 150
- Carbohydrates: 13g
- Protein: 2g
- Fat: 0g
Substitutions for ingredients:
- German Pilsner malt can be substituted with American 2-row malt.
- Munich malt can be substituted with Vienna malt.
- Hallertauer hops can be substituted with German Northern Brewer hops.
- Tettnanger hops can be substituted with German Spalt hops.
- Saaz hops can be substituted with Czech Saaz hops.
Variations:
- Add some caramel malt to the recipe to give the beer a slightly sweeter taste.
- Use a different yeast strain to experiment with different flavors.
Tips and tricks:
- Use a wort chiller to quickly cool down the wort.
- Make sure to sanitize all equipment before use to prevent contamination.
- Use a hydrometer to measure the specific gravity of the beer during fermentation.
Storage instructions:
- Store the beer in a cool, dark place.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the beer in a traditional German beer stein.
Garnishes:
- N/A
Pairings:
- German sausages and pretzels.
Suggested side dishes:
- German potato salad.
Troubleshooting advice:
- If the beer doesn't carbonate, add a small amount of sugar to each bottle before capping.
Food safety advice:
- Make sure to sanitize all equipment before use to prevent contamination.
Food history:
- Münchner Hell is a traditional German lager that originated in Munich.
Flavor profiles:
- Münchner Hell is a light, crisp beer with a slightly sweet taste and a mild hop flavor.
Serving suggestions:
- Serve the beer cold.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German
Taste: Malty, Bitter, Hoppy, Crisp, Refreshing