Munich Helles NHC07
Category 1: Light Lager
Gold Medal
Kristen and Orsolya England, Saint Paul, MN, Munich Helles, Saint Paul Homebrewers Club
Untitled
Light Lager/Munich Helles
Ingredients for 12 U.S. gallons (45.4 L)
25.0 lb (11.34 kg) Spitz malt
4.0 oz (113 g) Tettnanger whole hops, 4.7% alpha acid (1st wort)
Wyeast No. 2308 Munich lager yeast
Forced CO2 to carbonate
Original Specific Gravity: 1.050
Final Specific Gravity: 1.012
Boiling Time: 60 minutes
Primary Fermentation: 14 days at 50° F (10° C)
Secondary Fermentation: 3 days at 60° F (16° C)
Tertiary Fermentation: 14 days at 32° F (0° C)
Directions
Use a triple decoction mash schedule with rests at 95° F (35°C), 110° F (43° C), 144° F (62° C) and 158° F (70° C). Mash out at 165° F (74° C) for 10 minutes.
Judges' Comments
"Bitterness lingers a bit much; otherwise very clean. Excellent."
"Expert job! Please send me the recipe!"
"Nice, malty finish."