Funk In Helle

This is the recipe that I entered to the Worchester and ACB homebrew challenge it’s a Munch Helles.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
23 L 60 min 20.8 IBUs 4.2783277 1.046 1.008 4.9 %
Actuals 1.046 1.012 4.5 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Munich Helles 4 A 1.044 - 1.048 1.006 - 1.012 16 - 22 5.9 - 9.9 2.5 - 3 4.7 - 5.4 %

Fermentables

Name Amount %
Pilsner (2 Row) Ger 4.6 kg 92
Munich Malt 400 g 8

Hops

Name Amount Time Use Form Alpha %
Hallertauer Mittelfrueh 28 g 60 min Boil Leaf 4
Hallertauer Mittelfrueh 20 g 30 min Boil Leaf 4
Hallertauer Mittelfrueh 10 g 5 min Boil Pellet 4

Miscs

Name Amount Time Use Type
Lactic Acid 8.00 ml 60 min Mash Water Agent
Epsom Salt (MgSO4) 1.81 g 60 min Mash Water Agent
Calcium Chloride 0.52 g 60 min Mash Water Agent
Epsom Salt (MgSO4) 0.86 g 60 min Water Agent
Calcium Chloride 0.25 g 60 min Water Agent
Whirlfloc Tablet 1.22 Items 15 min Boil Fining

Yeast

Name Lab Attenuation Temperature
Munich Helles Yeast (WLP860) White Labs 70% 8.89°C - 11.11°C

Mash

Step Temperature Time
Beta Rest 62°C 35 min
Alpha Rest 71°C 35 min
Mash Out 75.6°C 10 min

Fermentation

Step Time Temperature
Primary 14 days 12.22°C
Aging 30 days 3°C

Decoction Mash

To achieve the steps in the mash schedule I followed the https://braukaiser.com/wiki/index.php/Decoction_Mashing#Hochkurz_Double_Decoction schedule, I expect a single infusion mash at 64-66C would be more than adequate but as this was for a competition I decided to push the boat out and try something a bit different.

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