AG - Munich Helles

[Dr Jacoby]

Munich Helles
Batch Size: 20L
Boil Time: 90 min
IBUs 18.5
Colour 2.1 SRM
OG 1.047
Estimated FG 1.011
ABV: 4.7%

Mash
4.5kg Pilsner Malt (2 Row) (1 SRM) 100%
Infusion step mash. No mineral salts in the mash - not required for lagers given my soft water profile.

-Protein Rest at 52C for 20 minutes.
-Saccharification Rest at 62C for 30 minutes.
- Dextrin rest at 68C for 15 minutes.

Mash ph 5.4
Sparge water pH 5.7
pH at start of boil 5.6

Treated wort in the boiler with 4g chloride and 2g sea salt to enhance body and round out the flavour.

Hops
21g Hallertauer Mittlefrueh (4.4% AA) - boiled for 70 minutes, 10.7 IBUs
9g Tettnang (3.7AA) - boiled for 70 minutes 4 IBUs
15g Hallertauer Mittlefrueh (4.4% AA) - boiled for 15 minutes, 3.8 IBUs
30g Hallertauer Mittlefrueh (4.4% AA) - whirlpooled, 0 IBUs

Yeast
1 vial of Munich Helles, WLP860 (seasonal strain)
I made a 4 litre starter which I held at 12C

Fermentation
I cooled the wort and my starter to 5C for pitching, then I let it rise over 3 days to 10C. I will hold it there for roughly two weeks and check to see whether it needs a diacetyl rest (probably not because I pitched cool with a big starter). I will then drop it slowly to -1C and lager for at least four weeks.

I brewed a similar recipe for a friends wedding last year using the Southern German lager yeast and it turned out great. Excited to see what the Munich Helles yeast brings to the party.