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Light Lager - Munich Helles



Top 10 Munich Helles Recipes

Title Size ABV IBU OG FG Color Method Views
Augustiner Lagerbier Helle
6 gal 4.96% 19.24 1.053 1.015
All Grain 3805
Helles Blanc
6 gal 6.43% 15.94 1.066 1.017
All Grain 3377
Munich Helles
5 gal 5.25% 0 1.050 1.012
extract 3077
Austrian caramel lager
5 gal 5.05% 32.11 1.051 1.013
BIAB 2888
Helles Rye
5 gal 4.77% 23.92 1.053 1.016
BIAB 1936
What tha Helles Lager
5.5 gal 4.63% 15.83 1.050 1.015
All Grain 1766
Heimeran Helles
5.25 gal 4.77% 18.56 1.052 1.016
extract 1741
Munich Helles Tovar
30 L 4.81% 16.26 1.046 1.010
All Grain 1660
FESTBIER
5.5 gal 6% 36.88 1.057 1.011
extract 1595
Hells Helle
5.5 gal 10.65% 27.61 1.091 1.016
All Grain 1557

Newest Munich Helles Recipes

Title Size ABV IBU OG FG Color Method Views
Helles Yeah!
5.5 gal 5.03% 19.16 1.050 1.012
BIAB 2
Wayne’s Munich Helles
5 gal 5.63% 11.2 1.059 1.016
All Grain 1
Helles
21.5 L 5.22% 16.71 1.051 1.012
All Grain 8
Rother Helles
5.5 gal 4.81% 23.17 1.044 1.007
All Grain 2
sha sha sha shut the helles up
5 gal 4.73% 0 1.050 1.014
All Grain 4
Stovetop Helles
5.5 gal 4.79% 19.67 1.042 1.005
Partial Mash 6
Brewers Best Kolsch
5 gal 4.54% 24.56 1.046 1.012
extract 12
For Whom The Helles Bells Tolls
5.5 gal 5.59% 20.54 1.057 1.014
All Grain 4
Heaven and Helles Kveik Münich Lager
30 L 5.57% 18.65 1.052 1.010
All Grain 20
Hellsteam Hell
46 L 5% 18.66 1.048 1.009
All Grain 14

Fermentables Used In Munich Helles Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Pilsner 95 German Grain base malt 1.6°L
38 82% 16% - 100%
Munich - Light 10L 84 Grain specialty malt 10°L
33 12% 1% - 76%
German - Melanoidin 54 German Grain roasted malt 25°L
37 2% 0% - 9%
German - Vienna 38 German Grain base malt 4°L
37 16% 0% - 86%
German - Carapils 30 German Grain crystal malt 1.3°L
35 5% 1% - 11%
German - Acidulated Malt 23 German Grain acidulated malt 3.4°L
27 3% 1% - 7%
American - Pilsner 16 American Grain base malt 1.8°L
37 79% 41% - 100%
American - Carapils (Dextrine Malt) 14 American Grain crystal malt 1.8°L
33 4% 2% - 10%
German - Bohemian Pilsner 14 German Grain base malt 1.9°L
38 84% 37% - 96%
American - Vienna 12 American Grain base malt 4°L
35 12% 3% - 34%

Hops Used In Munich Helles Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Hallertau Mittelfruh 58 3.75 50% 13% - 100%
Hallertau Hersbrucker 29 4 59% 10% - 100%
Tettnanger 28 4.5 51% 11% - 100%
Saaz 24 3.5 40% 9% - 100%
Domestic Hallertau 16 3.9 59% 20% - 100%
Magnum 9 15 32% 9% - 52%
Perle 6 8.2 54% 33% - 100%
Spalt 6 4.5 31% 25% - 43%
Northern Brewer - Hallertau 6 4.1 56% 11% - 100%
Liberty 5 4 41% 18% - 67%

Steeping Grains Used In Munich Helles Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Caramel / Crystal 10L 2 American Grain crystal malt 10°L
35 54% 33% - 75%
Munich - Light 10L 2 Grain specialty malt 10°L
33 33% 25% - 40%

Yeasts Used In Munich Helles Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Saflager - German Lager Yeast W-34/70 36 Fermentis / Safale Lagers .105 High 83% 48°F 72°F
Wyeast - Munich Lager 2308 17 Wyeast Lagers 0.09 Medium 72% 48°F 56°F
White Labs - Southern German Lager Yeast WLP838 16 White Labs Lagers Medium Med-High 72% 50°F 55°F
Fermentis - Saflager - German Lager Yeast S-23 16 Fermentis / Safale Lagers .105 High 82% 48°F 72°F
White Labs - German Lager Yeast WLP830 14 White Labs Lagers Medium Medium 76.5% 50°F 55°F
White Labs - German Bock Lager Yeast WLP833 13 White Labs Lagers Med-High Medium 73% 48°F 55°F
White Labs - German Ale/ Kölsch Yeast WLP029 10 White Labs Ale Medium Medium 75% 65°F 69°F
White Labs - Munich Helles Yeast WLP860 6 White Labs Lagers Medium Medium 70% 48°F 52°F
Wyeast - Bavarian Lager 2206 5 Wyeast Lagers 0.09 Med-High 75% 46°F 58°F
Wyeast - Bohemian Lager 2124 4 Wyeast Lagers 0.09 Medium 75% 48°F 58°F

Other Ingredients Used In Munich Helles Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Whirlfloc 21 Fining Boil 53% 7% - 100%
Irish Moss 14 Fining Boil 62% 2% - 100%
Gypsum 10 Water Agt Boil 10% 0% - 50%
Calcium Chloride (dihydrate) 6 Water Agt Boil 19% 0% - 50%
Table Salt 4 Water Agt Sparge 1% 0% - 4%
Calcium Chloride (dihydrate) 4 Water Agt Sparge 10% 1% - 18%
Lactic acid 4 Water Agt Mash 67% 45% - 100%
Epsom Salt 2 Water Agt Mash 8% 3% - 13%
Wyeast - Beer Nutrient 2 Water Agt Primary 50% 0% - 100%
Calcium Chloride (anhydrous) 2 Water Agt Mash 1% 0% - 3%

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