Munich Helles

After realizing good lager could be made using… err… less-than-traditional methods, Marshall went to work on a style known for its delicate nature that offers little to hide behind. While initial iterations of Marshall’s Munich Helles relied on the hybrid PJ Fruh yeast strain, he ultimately settled on using the classic Augustiner strain fermented at ale temperature, which results in a clean, crisp Helles with a nice bready malt character and light noble hop finish.

Munich Helles

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 19.6 3.3 SRM 1.045 1.009 4.73 %
Actuals 1.045 1.009 4.73 %

Fermentables

Name Amount %
Pilsen MD 8.5 lbs 89.47
Munich I 1 lbs 10.53

Hops

Name Amount Time Use Form Alpha %
Tettnang 40 g 60 min Boil Pellet 4.2

Yeast

Name Lab Attenuation Temperature
Harvest (L17) Imperial Yeast 74% 50°F - 60.1°F

Notes

Water Profile: Ca 69 | Mg 1 | Na 10 | SO4 78 | Cl 64
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144 thoughts on “Munich Helles”

  1. Is the 90 minute quoted boil time correct? Or is it a 60 minute boil where the hops are added at the top of the boil?

  2. I started brewing two years ago as a craft brewing major at Central Washington University. This year I decided to enter my first competition, which was NHC. I have never brewed a lager before so I tried this recipe with some tweaks, and ended up winning bronze for Munich Helles in the NHC Final Round. This is such a solid recipe for delicious beer flavored beer, I highly recommend trying it.

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