Lucknow Munich Helles

Recipe Supplied by: 
Paul Davis of Trout Brook Brewery, Hartford, CT
About this Recipe: 

This recipe won siver medal in the Munchner-Style Helles category at the 2001 Great American Beer Festival. Homebrew recipe, makes 5 gallons (19L)

 

Malt
8 lb Pilsner malt
2 lb Munich Light malt
12 oz Vienna Malt
10 oz Carapils (Dextrine malt)

Hops
0.5 oz Hallertau (4-5.5% AA): 60 min
0.5 oz Tettnang (4-5% AA): 60 min
0.5 oz Hallertau (4-5.5% AA): 20 min
0.5 oz Tettnang (4-5% AA): 20 min
1.0 oz Saaz (3-4.5% AA): end of boil

Yeast
White Labs WLP838, Southern German Lager Yeast

Original Gravity: 1.052 (12.8 plato)
Final Gravity: 1.014 (3.5 plato)
IBUs: 15-18
SRM: 3-5
Assuming 76% efficiency
Add 3 grams of CaCl (calcium chloride)
Mash at 154 degrees F until complete conversion

Ferment at 48-50 degrees F for 7-10 days. When gravity drops below 1.020 raise temperature to 56-60 degrees F for 48 hours ( diacetyl rest). Cellar at 32-34 degrees F for an additional 4 weeks.

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