Munich Helles Recipe - Clone Of Munich-style Helles

{"RecipeId":10921,"RecipeTypeId":10,"OriginalRecipeId":10023,"UnitType":"s","IbuFormula":"t","CreatedBy":103872,"Name":"Clone Of Munich-style Helles","Description":"will be using WLP080 cream ale blend for yeast 5-6 days @68 deg than 10-14 @ as cold as my ice bath will get it","ImageUrlRoot":null,"StyleId":"4A","StyleName":"Munich Helles","BatchSize":5,"BoilSize":6.5,"BoilTime":60,"Efficiency":0.72,"DateCreated":"\/Date(1435453699237)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.052956,"Fg":1.0158868,"Srm":2.4450989127746037,"Ibu":23.064602284530572,"BgGu":0.4355427578467137,"Abv":4.7819268000000008,"Calories":178,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"97","Amt":"9.5","Ppg":"38","L":"1","Use":"Mash","Id":"48910","IngId":"535","Name":"Floor-Malted Bohemian Pilsner - DE","CustomName":"","Rank":"1"},{"Per":"3","Amt":"0.25","Ppg":"27","L":"3","Use":"Mash","Id":"48911","IngId":"474","Name":"Acidulated Malt - DE\r","CustomName":"","Rank":"2"}],"Hops":[{"Amt":"0.5","Type":"Pellet","Use":"Boil","Min":"60","Day":"0","AA":"8.3","Ibu":"15.3601347497082","Id":"48349","IngId":"26","Name":"Perle ","CustomName":"","Rank":"1"},{"Amt":"0.5","Type":"Pellet","Use":"Boil","Min":"20","Day":"0","AA":"4.3","Ibu":"4.81924501392623","Id":"48350","IngId":"286","Name":"Hallertauer Mittelfrüh","CustomName":"","Rank":"2"},{"Amt":"0.5","Type":"Pellet","Use":"Boil","Min":"10","Day":"0","AA":"4.3","Ibu":"2.8852225208961","Id":"48351","IngId":"286","Name":"Hallertauer Mittelfrüh","CustomName":"","Rank":"3"}],"Yeasts":[{"Atten":"0.7","Id":"14226","IngId":"162","Name":"White Labs California Ale WLP001","CustomName":"","Rank":"1"}],"Others":[{"Amt":"1","Unit":"tsp","Use":"Boil","Id":"8211","IngId":"14","Name":"Irish Moss","CustomName":"","Rank":"1"}],"MashSteps":[],"Steps":[{"Id":"15329","Rank":"1","Text":"without a stepped mash: a single 90-minute mash at 150–152F"},{"Id":"15330","Rank":"2","Text":"Boil for 90 minutes"},{"Id":"15331","Rank":"3","Text":"Prepare a 2-liter yeast starter a week ahead to yield about 370 billion cells. Ferment the starter to completion and refrigerate at least 48 hours before brewing."},{"Id":"15332","Rank":"4","Text":"Pitch prepared yeast into 46F wort."},{"Id":"15333","Rank":"5","Text":"Let the temperature rise to 50F and ferment until the specific gravity reaches 1.020 (7–10 days)."},{"Id":"15334","Rank":"6","Text":"Warm to 60F for a diacetyl rest and hold until the final gravity is reached."},{"Id":"15335","Rank":"7","Text":"Rack to secondary, lower the temperature by 3F per day to 38F, and lager for at least 21 additional days."},{"Id":"15336","Rank":"8","Text":"Bottle with fresh yeast or keg and force carbonate."}]}