Munich Helles

Begin with 6.5 gallons of liquid (~1.5qt/lb). Heat to 100 degrees (acid rest), add grains, stirring constantly. Make sure that the temperature of the mash stays at 100 degrees. Pull off 1/3 of the mash (allowing SOME liquid to be present since you’ll boil so long), put it in the black pot on the stove, and slowly (2-4 degrees per minute) raise the temperature to 153 degrees. SIMULTANEOUSLY BRING MAIN MASH TEMP UP TO 131 DEGREES (PROTEIN REST) – LET SIT UNTIL DECOCTION IS DUMPED BACK IN.

Let decoction sit for 15-20 minutes at 153 degrees. Increase heat slowly to a boil. Boil for 25 minutes. Return decocted mash to the main mash in order to raise the temperature to 153 degrees. If it hits Target temp before all the decocted mash is in, stop, put the decocted mash down until it cools to 153 degrees, then add. Like a normal mash, wait 60 minutes.

Liquid Loss Calculations:

3 gallons to grain absorption, .5 gallons lost to deadspace, 1.75 gallons lost to boil. Total lost: 5.25 gallons - sparge recommendation will be about 9.75 gallons

Ferment at 50 degrees for primary and 40 degrees for secondary. It should be fermented (largered) in the secondary for 8 weeks before kegging.