Munich Helles Recipe - Oktober Helles

Recipe Info

Recipe Image

Oktober Helles

by on
All Grain
34 Liter(s)
40 Liter(s)
90 min
80%
Kurt Haugen sin Helles

This recipe was cloned from Bikini Blonde.

Fermentables

94% - Pilsner - DE
6.12
38
1
Mash
4% - Melanoidin (Weyermann)
0.272
37
30
Mash
2% - Flaked Oats - US
0.136
37
1
Mash

Hops

Magnum
16.32
Pellet
Boil
60 min(s)
12
14.8
Hallertauer Mittelfrüh
27.2
Pellet
Boil
15 min(s)
4.3
4.4
Hallertauer Mittelfrüh
20.4
Pellet
Boil
5 min(s)
4.3
1.3

Yeast

White Labs German Lager WLP830
80%

Other Stuff

Yeast Nutrient
6.8
ml
Boil
Irish Moss
6.8
ml
Boil
Clarity Ferm
6.8
ml
Primary

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Mash-in thick, and add hot water at 62 C
2.
Boil wort 90 min.
3.
Large Yeast starter – WLP 830 or 860
4.
Oxygenate well
5.
17-21 days at 10 C – aim for 1.010-ish
6.
Rack to keg with some yeast – and lower temperature slowly towards freezing for 2 weeks
7.
Rack to fresh keg and carbonate

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Oktober Helles
Munich Helles
  • 34.00 Gallons Liters Batch Size
  • 40.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.049 OG
  • 1.010 FG
  • 20.5 IBU (tinseth) Bitterness
  • 0.42 BG:GU
  • 3.6° SRM Color
  • 80% Efficiency
  • 5.0% ABV Alcohol
  • 160 per 12oz Calories
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