Ingredients:

  • 10 lbs (4.5 kg) Munich Malt
  • 2 lbs (0.9 kg) Pilsner Malt
  • 1 oz (28 g) Hallertau or Saaz hops (bittering)
  • 0.5 oz (14 g) Hallertau or Saaz hops (flavor/aroma, added during the last 10 minutes of boil)
  • 1 packet (11 g) German Lager Yeast (e.g., Wyeast 2124 or Saflager W-34/70)
  • 6 gallons (23 liters) of filtered water (for brewing)
  • 3/4 cup (150 g) corn sugar for priming

Instructions:

  1. Sanitize all brewing equipment thoroughly.
  2. Heat 3.5 gallons (13.25 liters) of water to 165°F (74°C).
  3. Add crushed malts to the heated water, stir well, and maintain a temperature of 152°F (67°C) for 60 minutes.
  4. Rinse the grains with hot water to collect wort, bringing total volume to about 6 gallons (23 liters).
  5. Boil the wort vigorously for 60 minutes, adding bittering hops at the start and flavor hops during the last 10 minutes.
  6. Transfer the wort to a sanitized fermenter, cooling it down using an immersion chiller until it reaches around 65°F (18°C).
  7. Pitch yeast into cooled wort and seal with an airlock. Allow fermentation to proceed at around 50-55°F (10-13°C) for 2-3 weeks.
  8. Once fermentation is complete, mix priming sugar solution, and siphon beer into sanitized bottles. Cap and leave for carbonation at room temperature for 1-2 weeks.
  9. Chill and enjoy your homemade Munich Helles!