Easy Does It -- A Munich Helles Recipe and Process All Grain 5 gallons into keg Parameters OG: 1.050 FG: 1.016 ABV: 4.6% IBUs: 22 (Tinseth) SRM: 4.4 Grain Bill (exact amounts should be based on system efficiency) 80% Weyerman Pils (2 deg L) 20% Weyerman Light Munich (8 deg L) Hops Hallertau Mittelfruh 4.4% AA, 1.5 oz, 90 min Hallertau Mittelfruh 4.4% AA, 0.5 oz, 10 min Hallertau Mittelfruh 4.4% AA, 0.5 oz, 0 min Yeast White Labs WLP838 (Southern German Lager) Pitch rate: 1.6 mil/mL/deg P (calculated) Water 9.4 gallons RO total, treated as indicated Mash: 4.9 gallons RO treated with 3 gm CaCl2 plus 4.2 oz Weyermann Acid Malt. Predicted mash pH is 5.40 (using MpH Calculator) Sparge: 4.5 gallons RO treated with 2.5 gm MgSO4 Process Single infusion mash, 149 F, 60 min Mashout at 169 F Continuous sparge with 190 F water for 45 min Boil 90 min total Aerate the wort (I do this by rocking the fermenter for 5 minutes) Ferment 50 F for three days, then linearly raise temperature to 64 over 10 days. Hold at 64 for 7 days. Cold crash to 45, then keg. Lager for 6 weeks (if you can stand it!) Notes I strongly recommend either (i) adding gelatin at packaging or (ii) lagering a sufficient amount of time to make sure this beer is very clear. Any residual haziness from the yeast most definitely interferes with a clean malt character, which is the hallmark of Munich Helles. The 20% Munich malt gives this beer a great (IMHO) malt character without the need for decoction. The finishing gravity of 1.016 (that I got the one time I made this beer) might raise an eyebrow or two, but the beer was definitely not on the sweet side, and the body was awesome. If only corporate macrobrewers would make something like this rather than their typical adjunct swill, there might have been no need for the craft-beer movement. Well, maybe not. Cheers!