Name: The Porter Beer Bars Good Word Brewing • Riding Bikes In Munich Recipe
Cook time: 24 h
Total time: 24 h
Yield: 5 servings
Cuisine: German
Ingredients: 7 lbs Pilsner malt; 1.5 lbs Munich malt (10°L); 0.5 lbs Vienna malt; 0.25 lbs Light CaraMunich or Carapils (optional for body and head retention); 1 oz Hallertauer Mittelfrüh (4% AA); 0.5 oz Hallertauer Mittelfrüh (4% AA) - late addition; 0.5 oz Saaz or Tettnang (subtle herbal/floral) - aroma; 1 packet German lager yeast (Wyeast 2308 Munich Lager or White Labs WLP830 German Lager); 0 to taste Water profile: neutral-to-soft, chloride < sulfate (adjust to ~50 ppm chloride, 40 ppm sulfate); 1 tsp Yeast nutrient (optional); 1 tsp Irish moss or kettle finings (optional); 3.25 tsp Corn sugar (dextrose) for bottling; 3.5 gal Water for mash and sparge; 3 gal Sparge water (approx)

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Helles: Clear gold with a light, bready malt character and subtle floral/herbal hop notes, offers a refreshing take on a classic Munich lager.

Heat approximately 3.5 gallons of water to about 165°F to achieve a mash temperature of 150°F when grains are added (target mash temp 149–151°F).

Heat strike water

Dough in the crushed Pilsner, Munich, Vienna, and CaraMunich/Carapils into the strike water. Stir thoroughly to avoid dough balls and reach a stable mash temperature of 149–151°F. Hold for 60 minutes for good conversion and a clean, bready profile.

Mash in

Raise mash temperature to 168°F (mash-out) for 10 minutes to improve wort runoff and enzyme denaturation.

Mash out

Sparge with ~3 gallons of 168°F water until you collect ~6.5–6.75 gallons of wort (pre-boil). Aim for an original gravity around 1.046–1.050.

Sparge

Bring the collected wort to a vigorous boil. Total boil time: 60 minutes.

Bring to boil

At 60 minutes remaining (start of boil) add 1.0 oz Hallertauer Mittelfrüh. This provides a low, balanced bitterness appropriate for a Helles (target IBU ~18–22).

Bittering addition

With 15 minutes left in the boil add Irish moss or other kettle finings if using, and 1 tsp yeast nutrient at 10–15 minutes remaining (optional).

Kettle finings

At 10 minutes remaining add 0.5 oz Hallertauer Mittelfrüh. At flameout (0 minutes) add 0.5 oz Saaz or Tettnang for delicate floral/herbal aroma. Cover the kettle and steep for 10 minutes for maximum aroma retention.

Late hop additions

After the hop steep, chill the wort rapidly to 48–55°F (9–13°C) using an immersion or plate chiller to minimize DMS and oxidization. If needed, transfer to a sanitized fermenter.

Chill wort

Aerate oxygen into the chilled wort thoroughly (shake or oxygenate to ~8–10 ppm). Rehydrate or prepare your German lager yeast as recommended and pitch when wort is 48–55°F (9–13°C). Aim for a healthy pitch: a single strong smack pack or a properly made starter for liquid yeast.

Aeration and pitching

Ferment at 48–52°F (9–11°C) for 7–14 days, allowing the yeast to ferment cleanly and produce the smooth bready character. Gravity should drop near expected final gravity (~1.010–1.012).

Primary fermentation

If fermentation is mostly complete and gravity is stable for 2–3 days, raise fermentation temperature to 60–65°F (15–18°C) for 24–48 hours to allow diacetyl reabsorption, then cool back down.

Diacetyl rest

After primary and diacetyl rest, slowly lower temperature over 2–3 days to 34–38°F (1–3°C) and lager for 4–8 weeks (longer if possible) to produce a clear, crisp Helles with rounded malt profile and subtle hop notes.

Lagering

If bottling, warm the beer slightly to bottling temperature (50–55°F), dissolve 3.25 tsp (approx 13–14 g) corn sugar in 2/3 cup boiling water, cool and add to sanitized bottling bucket. Rack beer onto priming solution and bottle. Target carbonation: 2.3–2.6 volumes CO2 (typical for Helles).

Carbonation

Cap bottles and condition at room temperature for 1–2 weeks for carbonation, then cold-condition (lager) for another 1–2 weeks if possible to clarify and mellow. If kegging, force carbonate to 2.4 volumes and lager at 34–38°F for 1–3 weeks.

Conditioning

Serve cold (40–45°F / 4–7°C) in a clean pilsner glass. Expect a clear gold color, light bready malt, soft mouthfeel and subtle floral/herbal hop aroma reminiscent of Munich lagers with a refreshing finish.

Serve

Pilsner malt

Munich malt (10°L)

Vienna malt

Light CaraMunich or Carapils (optional for body and head retention)

Hallertauer Mittelfrüh (4% AA)

Hallertauer Mittelfrüh (4% AA) - late addition

Saaz or Tettnang (subtle herbal/floral) - aroma

German lager yeast (Wyeast 2308 Munich Lager or White Labs WLP830 German Lager)

Water profile: neutral-to-soft, chloride < sulfate (adjust to ~50 ppm chloride, 40 ppm sulfate)

Yeast nutrient (optional)

Irish moss or kettle finings (optional)

Corn sugar (dextrose) for bottling

Water for mash and sparge

Sparge water (approx)

Good Word Brewing • Riding Bikes In Munich

Make Good Word Brewing • Riding Bikes In Munich Recipe in just 24h . Helles: Clear gold with a light, bready malt character and subtle floral/herbal hop notes, offers a refreshing take on a classic Munich lager.

Good Word Brewing • Riding Bikes In Munich

Descriptors

Tasting Notes

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