Ingredients with Measurements:
- 10 lbs. Pilsner malt
- 1 lb. Munich malt
- 1 oz. Hallertau hops (4.5% AA)
- 1 oz. Tettnang hops (4% AA)
- 1 package of lager yeast
- 5 gallons of water
Special equipment needed:
- Mash tun
- Boil kettle
- Fermentation vessel
- Thermometer
- Hydrometer
- Airlock
- Bottling equipment
Step-by-step instructions:
1. Heat 3.5 gallons of water to 165°F in the mash tun.
2. Add the Pilsner malt and Munich malt to the mash tun and stir to combine.
3. Allow the mash to rest for 60 minutes at 152°F.
4. Sparge the mash with 3.5 gallons of 170°F water.
5. Bring the wort to a boil and add the Hallertau hops.
6. Boil for 60 minutes.
7. Add the Tettnang hops during the last 5 minutes of the boil.
8. Cool the wort to 50°F and transfer it to a fermentation vessel.
9. Pitch the yeast and ferment for 2 weeks at 50°F.
10. Transfer the beer to a secondary fermentation vessel and let it age for 2 weeks at 35°F.
11. Bottle the beer with priming sugar and let it condition for 2 weeks at room temperature.
12. Chill and serve.
- Time:
Preparation time: 4 hours
- Cooking time: 1 hour
5. Temperature:
- Mash temperature: 152°F
- Boil temperature: 212°F
- Fermentation temperature: 50°F (primary), 35°F (secondary)
Serving size:
- Makes 5 gallons of beer
Nutritional information:
- Calories: 150 per 12 oz. serving
- Carbohydrates: 12 g per 12 oz. serving
- Protein: 2 g per 12 oz. serving
- Fat: 0 g per 12 oz. serving
Substitutions for ingredients:
- Pilsner malt can be substituted with 2-row malt.
- Munich malt can be substituted with Vienna malt.
- Hallertau hops can be substituted with Saaz hops.
- Tettnang hops can be substituted with Spalt hops.
Variations:
- Add a small amount of caramel malt for a slightly sweeter beer.
- Use a different strain of lager yeast for a different flavor profile.
Tips and tricks:
- Use a pH meter to ensure the mash pH is in the correct range.
- Use a yeast starter to ensure a healthy fermentation.
- Cold crash the beer before bottling to help clarify it.
Storage instructions:
- Store the bottled beer in a cool, dark place.
Reheating instructions:
- N/A
Presentation ideas:
- Serve in a traditional German beer stein.
Garnishes:
- N/A
Pairings:
- German sausages, pretzels, and sauerkraut.
Suggested side dishes:
- German potato salad, spaetzle, and red cabbage.
Troubleshooting advice:
- If the beer is too sweet, reduce the amount of caramel malt used.
- If the beer is too bitter, reduce the amount of hops used.
Food safety advice:
- Use sanitized equipment to prevent contamination.
Food history:
- Munich Helles is a traditional German lager that originated in Munich in the late 19th century.
Flavor profiles:
- Munich Helles is a light, crisp, and refreshing beer with a slightly sweet malt flavor and low hop bitterness.
Serving suggestions:
- Serve cold, around 40-45°F.
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, Hoppy, Crisp, Smooth, Refreshing