The Munich Helles style has been sitting on our To Brew List for some time now, so it's about time we finally got around to designing the recipe (and brewing one!).
We've taken inspiration from David Heath's YouTube video where he discusses his own take of this recipe. Our recipe is ever so slightly different because of metric measurements instead of imperial (we tend to round things to the nearest 100g).
The recipe is fairly straightforward, comprising of mostly German Pilsner malt. We then have 4.5% of Gladiator malt which is Gladfield's equivalent of Carapils/Carafoam which should aid with body, mouthfeel and head retention.
We then have another 4.5% of Gladfield Vienna malt to add a little bit of extra sweetness and depth of flavour.
We then have a small amount of Aurora malt, which is Gladfield's melanoidin malt to really help give some rich bready, fruitcake tones, as well as add a little bit of colour to the grist. These are the flavours that are typically generated by doing a decoction style mash (which we won't be attempting here).
For the hops we're going with Saaz - you can substitute for other varieties as long as they are the old-school noble ones like hallertauer, tettnang etc.
Vitals
Batch Volume: 22L
Boil Time: 60 minutes
Brewhouse Efficiency: 75%
Original Gravity: 1.047
Final Gravity: 1.008
IBU (Tinseth): 19
BU/GU: 0.41
Colour: 8.5 EBC
Expected ABV: 5.1%
Mash
Temperature: 65c - 60 minutes
Mash Out: 75c - 10 minutes
Malts
4.0 kg - Gladfield German Pilsner Malt (89%)
0.2 kg - Gladfield Gladiator Malt (4.5%)
0.2 kg - Gladfield Vienna Malt (4.5%)
0.1 kg - Gladfield Aurora Malt (2%)
Hops
60 mins - Saaz - 16 IBU
5 mins - Saaz - 3 IBU
Yeast
Fermentis SafLager W-34/70 (2 packets)
Fermentation
10°C - 5 days
13°C - 2 days
17°C - 1 day
19°C - 1 day
Carbonation
2.4 CO2-vol
Water Profile (Brewfather's "Lager" Water Profile)
Ca2+ (Calcium): 12
Mg2+ (Magnesium): 6
Na+ (Sodium): 35
Cl- (Chloride): 57
SO42- (Sulfate): 21
HCO3- (Bicarbonate): 35
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