# 🍺 Top-down Brew: Munich Helles

## Recipe Variables

Enter the parameters name: Munich Helles og: 1.048 malt: Pilsner malt, 90, 2, 80 malt: Vienna malt, 10, 4, 76 ibu: 19 hop: Hallertau, 100, 4.5, 60 yeast: lager vol: 5.5 system: US eff: 75 prime: 2.5, 72

### Variations

For steeped grains plus malt extract:

- Delete the malt lines.
- For liquid malt extract, add sugar: Pilsner liquid malt extract, 100, 5, 76
- For dry malt extract, add sugar: Pilsner dry light malt extract, 100, 3.5, 96

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## Results

*** Waiting for results. ***

## Notes

2021 BJCP 4A - Munich helles characteristic ingredients: "Continental Pilsner malt. Traditional German hops. Clean German lager yeast." This style differs from Festbier (Oktoberfest) by having less body and alcohol, and is perhaps a bit lighter in color too. It is less hoppy than Helles Exportbier.

Vital statistics: IBU: 16 - 22, SRM: 3 - 5, OG: 1.044 - 1.048, FG: 1.006 - 1.012, ABV: 4.7% - 5.4%

Continental pilsner malt is essential. Decoction mashes are perhaps historically accurate, but good modern examples can be made with a single step infusion mash.

Specialty malt possibilities include Vienna (7 to 13%), Munich 10L (7 to 13%), and Carapils/Carafoam (3 to 7%). Small amounts of dextrin malts that contribute body and head retention are okay. Medium and darker crystal-type malts should be avoided.

The hops should be German or continental European varieties, like Hallertau, Saaz, Tettnang, and Hersbrucker. A single bittering hop is sufficient.

The yeast should be a clean fermenting lager yeast. Diacetyl is undesirable. Steps that minimize diacetyl, like a diacetyl rest, are recommended.

## Sources

Beer-analytics.com Munich helles analysis

Zainasheff, J. (2014, January-February). Munich helles: A pale, malt-focused lager. BYO, p. 21 - 25.