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Beer Style: Munich Helles  (1D)
Recipe Type: all-grain
Yield: 10 US gallons

Munich Helles


The wort really needed to to be dry hopped longer---the pellets never really completely dissolved, and kind of filtered themselves out in the siphon. Serve very cold or very warm.


  • 10 pounds, pale alt malt
  • 5 pounds, Munich malt
  • 1/2 pound, dextrin malt
  • 1-1/2 pounds, amber crystal malt
  • 1 ounce, gypsum
  • 1/3 ounce, Burton H2O salts
  • 5-1/2 grams, Hallertauer
  • 1-1/2 ounces, Cascade 60 min
  • 1/4 ounce, Cascade 30 min
  • 1/4 ounces, Cascade 15 min
  • 1/4 ounce, Hallertau (dry hop)
  • Wyeast Munich beer yeast
  • Polyclar

Beer Profile

Original Gravity: 1.077 (3 gallons)
Recipe Type: all-grain
Yield: 10.00 US Gallons

Click to Print Recipe


Use standard mashing procedure. Sparge. Boil 90 minutes. Add Hallertauer at beginning of boil. Add 1-1/2 ounces Cascades 30 minutes into boil. Add 1/4 oz Cascades at 60 minutes. Add final 1/4 ounces Cascades for the last 15 minutes. Cool. Pitch yeast. Ferment at 40 degrees for 2 months. Add polyclar, rack to secondary and dry hop with 1/4 oz Hallertau pellets two days later. After a week move to room temperature and let sit for another week. Bottle.