German Helles Recipe
Taste: Pale, Bready, Malty-Sweet
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Ingredients
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Grain Bill
Hops
Yeast
Other
Method
Mashing
- 1
Heat Water
In a large brew kettle, heat 20 cups of water to around 165°F (74°C).
- 2
Add Grains
Once the water reaches the desired temperature, add the Pale Malt, Munich Malt, and Carapils Malt. Stir well to ensure there are no dry clumps.
- 3
Mash Rest
Maintain the mash temperature at around 150°F (65°C) for 60 minutes. Stir occasionally.
- 4
Sparging
After the mash rest, sparge the grains with hot water (around 170°F or 77°C) to extract the sugars. Collect the wort in the brew kettle.
Boiling
- 5
Bring to Boil
Bring the collected wort to a rolling boil.
- 6
Add Hops
Once boiling, add 1 oz of Hallertau hops and boil for 60 minutes.
- 7
Add Finishing Hops
In the last 15 minutes of the boil, add 0.5 oz of Saaz hops.
Cooling and Fermentation
- 8
Cool the Wort
After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches around 70°F (21°C).
- 9
Fermentation
Transfer the cooled wort to a sanitized fermentation vessel and pitch the German lager yeast. Seal with an airlock.
- 10
Primary Fermentation
Allow the beer to ferment at around 50°F (10°C) for 2 weeks.
Bottling
- 11
Prepare Bottles
Sanitize your bottles and caps.
- 12
Add Priming Sugar
Dissolve 3 oz of priming sugar in a small amount of boiling water and let it cool. Add this to the bottling bucket.
- 13