Kristen and Orsolya’s Munich Helles - Munich Helles - 2007 National Homebrew Competition Winner

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INGREDIENTS

For 12 Gallons (45.4 L)
25.0 lb (11.34 kg) Spitz malt
4.0 oz (113 g) Tettnanger whole hops, 4.7% a.a. (1st wort)
Wyeast No. 2308 Munich lager yeast
 

SPECIFICATIONS

Original Gravity: 1.05
Final Gravity: 1.012
ABV: 4.99%
 

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.
Primary fermentation for 14 days at 50° F (10° C).
Secondary fermentation for 3 days at 60° F (16° C).
Tertiary fermentation for 14 days at 32° F (0° C).
Forced CO2 to carbonate
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