📝 About This Recipe
This classic German-style Helles lager is the epitome of brewing elegance, offering a delicate balance between bready pilsner malt and spicy noble hops. Originating in Munich, this bottom-fermented masterpiece is celebrated for its brilliant clarity, pillowy white head, and a clean, crisp finish that refreshes the palate. Mastering this recipe requires patience and temperature control, resulting in a sophisticated beverage that far surpasses any mass-produced alternative.
🥗 Ingredients
The Grain Bill
- 10 lbs German Pilsner Malt (high quality, crushed)
- 0.5 lbs Munich Malt Type I (for body and golden color)
- 4 oz Melanoidin Malt (to simulate traditional decoction mashing)
Hops & Boil Additions
- 1.5 oz Hallertau Mittelfrüh Hops (pellets, 4% Alpha Acid)
- 0.5 oz Tettnang Hops (pellets, added late for aroma)
- 1 teaspoon Irish Moss (added in last 15 minutes for clarity)
Water & Yeast
- 2 packets Saflager W-34/70 Yeast (rehydrated or pitched dry)
- 8 gallons Spring Water (low mineral content is ideal)
- 1 teaspoon Calcium Chloride (to accentuate malt softness)
👨🍳 Instructions
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1
Heat 3.5 gallons of strike water to 163°F (73°C) in your mash tun. Add the calcium chloride to the water to adjust the mineral profile.
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2
Gently stir in the crushed Pilsner, Munich, and Melanoidin malts. Ensure there are no dry clumps (dough balls). The temperature should settle at exactly 152°F (67°C).
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3
Cover the mash tun and let the grains rest for 60 minutes. This allows enzymes to convert starches into fermentable sugars.
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4
Perform the 'mash out' by adding roughly 2 gallons of near-boiling water to raise the temperature to 168°F (76°C), then let sit for 10 minutes.
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5
Begin the sparging process, slowly rinsing the grains with 170°F water until you have collected approximately 6.5 gallons of liquid (wort) in your boil kettle.
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6
Bring the wort to a vigorous rolling boil. Be careful of 'boil-overs' during the first 10 minutes; keep a spray bottle of water handy to tame the foam.
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7
Once boiling, add 1 oz of Hallertau Mittelfrüh hops. Set a timer for 90 minutes. A longer boil is essential for lagers to drive off DMS (creamy corn flavors).
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8
With 15 minutes remaining in the boil, add the Irish moss and the remaining 0.5 oz of Hallertau Mittelfrüh hops.
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9
In the final 5 minutes, add the Tettnang hops for a subtle, floral noble aroma.
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10
Turn off the heat and rapidly chill the wort to 50°F (10°C) using an immersion chiller or ice bath. Speed is critical here for clarity and safety.
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11
Transfer the chilled wort to a sanitized fermenter, aerating vigorously by shaking or using an oxygen stone.
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12
Pitch both packets of lager yeast. Seal the fermenter with an airlock and place it in a temperature-controlled environment at 52°F (11°C).
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13
Ferment for 14 days. On day 15, raise the temperature to 62°F (17°C) for 48 hours for a 'diacetyl rest' to ensure a clean flavor profile.
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14
Slowly lower the temperature by 2-3 degrees per day until you reach 35°F (2°C). 'Lager' (store) the beer at this temperature for 4-6 weeks.
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15
Bottle or keg the beer, carbonate to 2.5 volumes of CO2, and serve in a tall, clean glass.
💡 Chef's Tips
Cleanliness is everything; sanitize every piece of equipment that touches the beer after the boil. Use a 90-minute boil instead of 60 to prevent dimethyl sulfide (DMS) off-flavors common in pilsner malts. Be patient with the cold lagering phase; this is where the beer develops its signature crispness. If you don't have a fermentation chamber, use a tub of water with swapped-out ice bottles to maintain the cool 52°F temperature. Always use fresh yeast; if using liquid yeast, a starter is highly recommended for lagers.
🍽️ Serving Suggestions
Serve in a chilled glass flute or a traditional dimpled stein. Pairs beautifully with soft pretzels and spicy German mustard. Excellent alongside grilled bratwurst or schnitzel with lemon. Complement the malt sweetness with a sharp white cheddar or Emmental cheese. The crisp finish makes it a perfect match for spicy Thai or Mexican dishes.