How to Brew a Munich Helles with Decoction | English Audio | Brewday #18

There's no way I'll say 'Munich Helles' if there's the option of 'Munich Hell' :-)
In this video I explain decoction and other aspects of the proper Munich brew.

-------------------------------------------------------------------------------------------------------------------------------
Full Recipe for 4.5 litres:
760g Maris Otter Low Colour
40g Acid Malt to achieve a low mash pH of 5.4

A gentle bitter hop for 20 IBU, I used 7g Brewer's Gold, 5.2%AA, 60 minutes
Minimal to no aroma hop, I used 2g of BG for the last 10 minutes

Wyeast 2308 Munich Lager or any decent lager yeast
Ferment lower than I did, 9-11°C is best for most yeasts

Decoction mash:
Mash in in pot @ 35°C, wait 10-15 min
Take the thinner half into your mash kettle, bring the thicker half to 70°C for 10 min and then to the boil
Boil for 10 min, then add to the mash kettle, bringing the mash to 65°C and rest for 20 min
Draw of the thinner third of the volume and boil for 10 minutes
Add back to the mash to bring it to 75°C. Rest for 20 min, then mash off and sparge.

-------------------------------------------------------------------------------------------------------------------------------
Try Google Translate with the following links:
Munich Hell Recipe: https://braumagazin.de/article/muench...
How to do decoction: https://braumagazin.de/article/verkoc...


#homebrew #bierbrauen #decoction