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Big Pretzel Bavarian Helles - Malt Extract and Grain - 01.D. Munich Helles
Todd Mayer, Andover, MN
Rum River Wort Hogs
OG: 1.042 / FG: 1.014
Gold Medal - Light Lager
2006 Minnesota State Fair
| INGREDIENTS AND PROCEDURES | | # US Gal. brewed: | 5.5 | | WATER TREATMENT:Type(s) | Amount | | Bottled - Spring | 5.5 Gallon | | MASH PROCEDURES: Temp.(f.) | Time | | BOILING TIME: Minutes | 60 | | SPECIFIC GRAVITIES: Original | 1.042 | | Terminal | 1.014 | | YEAST CULTURE: Type | Liquid | | Did you use a starter? | No | | Company | Wyeast | | Name | Bavarian #2206 | | Amount | XL Smack | | FERMENTATION | Type: | | Primary-days: 20 Temp:60 | Plastic | | Second.-days:10 Temp:65 | Glass | | Type of Priming Sugar | Corn | | Amount of Priming Sugar | 7/8 Cup |
| | FERMENTABLES | | LBS. | TYPE/BRAND | USE | TIME | TEMP | | 6 | Pale | Boil | 60 | | | 1 | Light DME | Boil | 60 | | | HOPS | | OZ. | TYPE | NAME | USE | TIME | %AA | | 1 | Pellets | Hallertauer | Boil | 60 | 3.8 | | 1 | Pellets | Hallertauer | Boil | 10 | 3.8 | | SPECIAL INGREDIENTS: | | FININGS? | Yes | | Type | Irish Moss | | Amount | 1 tsp | | BREWING DATE: 3/20/2006 | BOTTLING DATE: 4/19/2006 |
| | BREWER COMMENTS |
Micks Generous Offering - All Grain - 01.D. Munich Helles
2005 Minnesota State Fair, 2005
Curt and Kathy Stock, St. Paul, MN
St. Paul Homebrewers Club
OG: 1.054 / FG: 1.008
Gold Medal -
2005 Minnesota State Fair
| INGREDIENTS AND PROCEDURES | | # US Gal. brewed: | 10 | | WATER TREATMENT:Type(s) | Amount | | MASH PROCEDURES: Temp.(f.) | Time | | 1. 110 | 20 | | 2. 122 | 30 | | 3. 142 | 45 | | 4. 155 | 30 | | BOILING TIME: Minutes | 85 | | SPECIFIC GRAVITIES: Original | 1.054 | | Terminal | 1.008 | | YEAST CULTURE: Type | Liquid | | Did you use a starter? | Yes | | Company | Wyeast | | Name | Bavarian Lager | | Amount | 1500 mls | | FERMENTATION | Type: | | Primary-days: 14 Temp:50 | Glass | | Second.-days:30 Temp:33 | Steel | | CARBONATION | Forced CO2 | | Volumes of CO2 | 2.5 |
| | FERMENTABLES | | LBS. | TYPE/BRAND | USE | TIME | TEMP | | 20 | German Pilsner Malt | Mash | 125 | varies | | 1 | Carafoam | Mash | 125 | varies | | HOPS | | OZ. | TYPE | NAME | USE | TIME | %AA | | 1 | Pellets | Hallertau | Boil | 60 | 3.4 | | 1 | Pellets | Hallertau | Boil | 5 | 3.4 | | SPECIAL INGREDIENTS: | | FININGS? | Yes | | Type | irish moss | | Amount | 1 tsp | | BREWING DATE: 7/1/05 | BOTTLING DATE: 8/12/05 |
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BREWER COMMENTS:
Micks Generous Offering - All Grain - 01.D. Munich Helles
2004 Minnesota State Fair, 2004
Curt and Kathy Stock, St. Paul, MN
St. Paul Homebrewers Club
OG: 1.054 / FG: 1.008
Silver Medal -
2004 Minnesota State Fair
| INGREDIENTS AND PROCEDURES | | # US Gal. brewed: | 5 | | WATER TREATMENT:Type(s) | Amount | | MASH PROCEDURES: Temp.(f.) | Time | | 1. 110 | 20 | | 2. 122 | 30 | | 3. 142 | 45 | | 4. 155 | 30 | | BOILING TIME: Minutes | 85 | | SPECIFIC GRAVITIES: Original | 1.054 | | Terminal | 1.008 | | YEAST CULTURE: Type | Liquid | | Did you use a starter? | Yes | | Company | Wyeast | | Name | Bavarian Lager | | Amount | 1500 mls | | FERMENTATION | Type: | | Primary-days: 14 Temp:50 | Glass | | Second.-days:30 Temp:33 | Steel | | CARBONATION | Forced CO2 | | Volumes of CO2 | 2.5 |
| | FERMENTABLES | | LBS. | TYPE/BRAND | USE | TIME | TEMP | | 10 | German Pilsner Malt | Mash | 125 | varies | | HOPS | | OZ. | TYPE | NAME | USE | TIME | %AA | | 1 | Pellets | Hallertau | Boil | 60 | 3.4 | | 1 | Pellets | Hallertau | Boil | 5 | 3.4 | | SPECIAL INGREDIENTS: | | FININGS? | Yes | | Type | irish moss | | Amount | 1 tsp | | BREWING DATE: 7/4/04 | BOTTLING DATE: 8/18/04 |
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BREWER COMMENTS:
Edel Helles - All Grain - 01.D. Munich Helles
2003 Upper Mississippi Mash-Out, 2003
John A. Kennedy, Prior Lake, MN
Minnesota Home Brewers Association
OG: 1048 / FG: 1010
Gold Medal -
2003 Upper Mississippi Mash-Out
| INGREDIENTS AND PROCEDURES | | # US Gal. brewed: | 5.5 gal | | WATER TREATMENT:Type(s) | Amount | | Reverse Osmosis | | | MASH PROCEDURES: Temp.(f.) | Time | | 1. 100 F. | 30 min | | 2. 120 F. | 30 min | | 3. 153 F. | 15 min | | 4. 157 F. | 15 min. | | BOILING TIME: Minutes | 100 min. | | SPECIFIC GRAVITIES: Original | 1048 | | Terminal | 1010 | | YEAST CULTURE: Type | Liquid | | Did you use a starter? | | | Company | Brewers Choice | | Name | Bavarian Lager | | Amount | | | FERMENTATION | Type: | | Primary-days: 45 Temp:38 F. | Plastic | | Second.-days:10 Temp:38 F. | Glass | | Other-days: 4 Temp:70 F. | Glass | | CARBONATION | Forced CO2 | | Volumes of CO2 | 2.4 |
| | FERMENTABLES | | LBS. | TYPE/BRAND | USE | TIME | TEMP | | 6.5 lb | German Pils | Mash | 90 min | var | | 1.5 lb | CaraPils | Mash | 90 min | var | | HOPS | | OZ. | TYPE | NAME | USE | TIME | %AA | | 3/4 oz | Pellets | Northern Brewer | Boil | 45 min | 6.6% | | 1/2 oz | Pellets | tettnanger | Boil | 35 min | 5.2% | | 1 oz | Pellets | Saaz | Boil | 5 min | 3.9% | | SPECIAL INGREDIENTS: | | FININGS? | Yes | | Type | Irish Moss | | Amount | 1 tsp | | BREWING DATE: 2/16/03 | BOTTLING DATE: 4/14/03 |
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BREWER COMMENTS:
Helles III 3rd Time a Charm - All Grain - 01.D. Munich Helles
2002 AHA NHC, 2007
Mark Messmer, Sycamore, IL
OG: 1050 / FG: 1014
Silver Medal -
2002 AHA NHC
| INGREDIENTS AND PROCEDURES | | # US Gal. brewed: | 5.5 | | WATER TREATMENT:Type(s) | Amount | | Calcium Carbonate | .5 tsp | | Calcium Sulfate | .25 tsp | | Calcium Chloride | 1 tsp | | MASH PROCEDURES: Temp.(f.) | Time | | 1. 130 F | 30 min | | 2. 150 F | 30 min | | 3. 156 F | 20 min | | BOILING TIME: Minutes | 60 min | | SPECIFIC GRAVITIES: Original | 1050 | | Terminal | 1014 | | YEAST CULTURE: Type | Liquid | | Did you use a starter? | Yes | | Company | WYeast | | Name | 2124 Bohemian Lager | | Amount | .75 gal | | FERMENTATION | Type: | | Primary-days: 11 Temp:53 F | Glass | | Second.-days:21 Temp:52 F | Glass |
| | FERMENTABLES | | LBS. | TYPE/BRAND | USE | TIME | TEMP | | 6 lb | Belgian Pils | Mash | 80 min | var | | 2 lb | Belgian Vienna | Mash | 80 min | var | | .5 lb | Carapils | Mash | 80 min | var | | .5 lb | Wheat malt | Mash | 80 min | var | | HOPS | | OZ. | TYPE | NAME | USE | TIME | %AA | | 1 oz | Whole | Saaz | Boil | 60 min | 3.7 | | .5 oz | Whole | Saaz | Boil | 15 min | 3.7 | | .5 oz | Whole | Saaz | Boil | 3 min | 3.7 | | SPECIAL INGREDIENTS: | | FININGS? | Yes | | Type | Irish Moss | | Amount | 1 tsp | | BREWING DATE: | BOTTLING DATE: |
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BREWER COMMENTS:Mash all grains at 130 F (54 C) for 30 minutes, 150 F (66 C) for 30 minutes then 156 F (69 C) for 20 minutes. Boil for one hour.
The Jamil Show - Munich Helles
A ProMash Recipe Report
| BJCP Style and Style Guidelines |
02-D European Pale Lager, Munich Helles
| Min OG: | 1.045 | Max OG: | 1.055 | | | Min IBU: | 18 | Max IBU: | 25 | | | Min Clr: | 3 | Max Clr: | 5 | Color in SRM, Lovibond |
| Batch Size (Gal): | 11.00 | Wort Size (Gal): | 11.00 | | Total Grain (Lbs): | 20.75 | | | | Anticipated OG: | 1.050 | Plato: | 12.39 | | Anticipated SRM: | 4.1 | | | | Anticipated IBU: | 18.1 | | | | Brewhouse Efficiency: | 70 | % | | | Wort Boil Time: | 60 | Minutes | |
| % | Amount | Name | Origin | Extract | SRM | | 94.0 | 19.50 lbs. | Pilsener | Germany | 1.047 | 2 | | 4.8 | 1.00 lbs. | Munich Malt | Germany | 1.002 | 8 | | 1.2 | 0.25 lbs. | Melanoidin Malt | | 1.001 | 35 |
Exract represented as SG.
| Amount | Name | Form | Alpha | IBU | Boil Time | | 0.60 oz. | Magnum | Pellet | 13.50 | 18.1 | 60 min |
White Labs WLP830 German Lager
| Mash Type: | Single Step | | | Grain Lbs: | 20.75 | | | Water Qts: | 26.97 | Before Additional Infusions | | Water Gal: | 6.74 | Before Additional Infusions | | Qts Water Per Lbs Grain: | 1.30 | Before Additional Infusions |
| Rest | Temp | Time | | Saccharification Rest: | 150 | 60 Min | | Mash-out Rest: | 168 | 10 Min | | Sparge: | 170 | 60 Min |
Total Mash Volume Gal: 8.47 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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