Munich Helles Recipe - Bavarian Pils 103

Recipe Info

Recipe Image

Bavarian Pils 103

by on
All Grain + Extract
6 Gallon(s)
7 Gallon(s)
90 min
80%
Based on Zwickel BAVARIAN STYLE LAGER

Fermentables

87% - Pilsner - DE
7.75
38
1
Mash
6% - Carafoam - DE
0.5
34
2
Mash
2% - Dry Malt Extract - Light - US
0.2
44
8
Extract
6% - Caramel/Crystal 20 - US
0.5
35
20
Mash

Hops

Hallertauer Mittelfrüh
1
Pellet
Boil
60 min(s)
4.2
13.9
Hallertauer Mittelfrüh
1
Pellet
Boil
15 min(s)
4.2
6.9

Yeast

OMEGA BAYERN LAGER OYL-114
85%

Other Stuff

Whirlfloc Tablet
1
each
Boil
Yeast Nutrient
0.5
tsp
Boil
Lactic Acid
1.7
floz
Mash

Mash Steps

Mash in pump off
Direct Heat
122
10 min
Slowly raise to 144F, Adjust pH to 2 5.4 with 5ml lactic acid
Direct Heat
144
45 min
Beta Amylase
Direct Heat
144
30 min
1st Decoction see Instructions
Direct Heat
212
30 min
Alpha Amaylase
Direct Heat
162
30 min
Mash-Out
Direct Heat
170
10 min

Special Instructions

1.
Single thick decoction to pressure cooker pot, about half full. Set to "Reduce-low", 30 min. Lid open.
2.
Timer starts when boil starts. Stir occasionally, will not scorch.
3.
Return to main mash and follow remaining steps

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Bavarian Pils 103
Munich Helles
  • 6.00 Gallons Liters Batch Size
  • 7.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.045 OG
  • 1.007 FG
  • 20.8 IBU (tinseth) Bitterness
  • 0.46 BG:GU
  • 3.5° SRM Color
  • 80% Efficiency
  • 5.0% ABV Alcohol
  • 148 per 12oz Calories
Clone This Recipe

Similar Homebrew Recipes

Orient Point Orange

American Wheat Beer
by Brewer 129152 6/28/2022 1:01:31 PM

Clone Of Blonde Cascading Rye

Blonde Ale
by Brewer 127740 6/28/2022 8:01:14 AM

Beet Beir

All Grain Recipe
by Brewer 121195 6/27/2022 3:33:50 PM

55L pilsen 280622

American Lager
by Fabuel-Beer 6/27/2022 10:18:08 AM

Help support Brewgr and buy your ingredients from MoreBeer

MoreBeer! Is Now Open On The East!

Or consider a donation via PayPal

© 2022 by brewgr.com. All Rights Reserved. v2.2.2