Munich Helles

Source: Steve Casey
Recipe added: 01/22/97
Email: sdkc@worldnet.att.net
URL: none

My wife and I love it. It is light and tasty. I plan on making another one before spring comes so I can have some for the summer.

Specifics

Recipe type: Extract
Batch Size: 5 gals
Starting Gravity: ?
Finishing Gravity: ?
Time in Boil: 60 Min
Primary Fermentation: 1 week @ 70 degrees
Secondary Fermentation: 4 weeks @ 50 degrees

Ingredients:

6 lbs light DME
2 oz 4.1% hops (Cascade)
lager yeast

Procedure:

boil DME and hops in 1.5 Gals water. Fill primary (I used plasic) with 3.5 gals cold water. Cooled wort in sink and transferred to fermenter. Let that sit in the bathroom for about a week. Transferred to secondary (glass) and set it in the cellar on a concrete floor. I live in New England and keep the cellar at 55 degrees. Primed with 3/4 cup corn sugar and bottled in another 4 weeks.

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