Helles Monster Mash Munich
Makes: 5 gals.
Started: 5/29/95 Racked: 6/1/95 Bottled: 7/8/95
Ingredients
Malt: 3 lbs. 2-row pale Lager malt
4 lbs. light DME
1/2 lb. 40L crystal
4 oz. chocolate malt
5/6 cups light DME for priming
1/4 cup cane sugar for priming
Boiling Hops: 1/2 oz. Hallertauer Hersbrucker plug for 60 minutes
1/4 oz. Czech Saaz plug for 60 minutes
1/4 oz. Hallertauer Hersbrucker plug for 30 minutes
1/4 oz. Czech Saaz plug for 30 minutes
Finishing Hops: 1/4 oz. Hallertauer Hersbrucker plug for 15 minutes
1/4 oz. Czech Saaz plug for 15 minutes
1/2 oz. American Tettnanger plug for 1 minute
1/2 oz. Hallertauer Hersbrucker plug for 1 minute
Yeast: Wyeast #2308 Munich Lager yeast
Adjuncts: 1/4 tsp. Irish moss
Procedure
Ideal procedures:
Yeast: Make a starter of 5 T light DME in 2 cups boiling water. Pitch Wyeast p
acket into starter when it's swollen.
Mash: Heat 3 quarts and 3 cups of water to 175 degrees F and add the pale malt,
chocolate malt, and crystal. Stabilize at 155-157 degrees F and let sit for 30
minutes. Add heat and raise temp to 160 degrees F and let sit for another 15 m
inutes. Check conversion with tincture of iodine.
Lauter: Strain and sparge with 2 gallons of 170 degree F water. Be sure to sco
op the wort and grain into the lauter tun and try not to aerate at this point.
Boil: Add DME and bring to a boil. Add 1/2 oz. Hallertauer Hers. hops and 1/4
oz. Czech Saaz hops and boil for 30 minutes. Add 1/4 oz. Hallertauer Hers. and
1/4 oz. Czech Saaz hops and boil another 15 minutes. Add another 1/4 oz. each o
f Hallertauer Hers. and Czech Saaz hops along with 1/4 tsp. Irish Moss and boil
another 15 minutes. Add 1/2 oz. of American Tettnangerhops and 1/2 oz. of Halle
rtauer Hersbrucker hops and boil another minute or less. Put 2 gallons cold wat
er in the sanitized fermenter. Cool, strain, and sparge into fermenter, and top
off with cold water.
Pitch yeast when temp is at room temp or less. Ferment to completion and bottle
.
Procedure:
Followed ideal prodecure. After I added grain to heated water, the overall temp
was too high. I should have removed the mash pot from heat as soon as I added
the grain. I added heat a couple of times and, again, the heat spiked because I
didn't remove the pot from the burner even though I shut off the stove. In fut
ure, use the 140 degree oven method, and be sure to remove the pot from the heat
er element when not heating.
Because of the hardness of the water, the mash didn't go to completion. The enz
ymes may have been mashed out in a temperature spike, too. In future, precipita
te out the bicarb with CaOH and siphon off water.
Cooled brewpot in sink after boil; added wort to 2 gallons cold water in ferment
er and topped off with another gallon to make about 5.5 gallons in the primary.
It felt room temp so I pitched the yeast at 9:45 am on Monday, May 29. Measure
d original S.G. at 1.040.
Hallertauer Hersbrucker hops were 2.6% alpha acid.
Tettnanger hops were 4.5% alpha acid.
Saaz hops were 3.59% alpha acid.
Brewing Record
5/27/95 Made two yeast starters, one 6 oz and one 16 oz. Will save the 6 oz to pitch into a new starter with next batch, probably an Oktoberfest.
5/29/95 Brewed. Pitched yeast at 9:45am.
5/30/95 At mid-day was bubbling about once every 3 seconds. Gas coming out of
the ferm lock smells pretty good.
5/31/95 At mid-day was bubbling about twice a minute.
6/1/95 Racked. Occasional bubbles. When I opened the fermenter, the surface o
f the beer was covered with numerous brown, roundish, approximately 1 cm colonie
s of something. I assume it was either yeast or proteins.
7/8/95 Bottled. Smells great! Primed with 5/6 cups DME and about 1/4 cup cane
sugar boiled in 2 cups water for 10 minutes. Measured final gravity at 1.010.
Alcohol content by weight = 3.15%, by volume 3.9%.
7/22/95 Had the first one. Not yet carbonated. None of the bottles have very m
uch of a yeast sediment.
9/1/95 Opened a couple. Nicely carbonated now, with a moderately small head.
Mild to moderate hop flavor with little hop aroma. Turned out pretty well after
all.
Statistics
Original Specific Gravity: 1.04
Finishing Specific Gravity: 1.01
Estimated Alcohol Content: 3.15%
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