Munich Helles Recipe

One day before brew day, make a

with your yeast.

Heat 1 gallon of water to 170u00b0F. Remove from heat and add Melanoidin Malt to the water, contained in a mesh bag. Cover and let steep for 1 hour, then discard the malt.

Bring 3 gallons water to a boil. Add steeping tea from step 2. Slowly add extracts, stirring. Add enough water to reach a total of 6.5 gallons. Bring to a boil once more on high heat.

When you reach a boil, start a countdown timer for 90 minutes. Add hops quantities at 60 minutes left and 30 minutes left.

At the end of 90 minutes, remove from heat. Cool the wort to below 70u00b0F with an ice bath or a wort chiller. Remember to keep things sanitary for every stage after the boil.

Transfer the wort to a sanitized fermentation bucket or carboy. Add an airlock and cool to 45u00b0F. Also cool the yeast starter to 45u00b0F.

Once the wort reaches 45u00b0F, aerate the wort and pitch the yeast.

Let the wort temperature rise to 50u00b0F, hold there for three days, then raise it to 60u00b0F and hold for three days for a diacetyl rest. Then lower the temperature by 1u00b0F per day until you reach 34u00b0F. At this point, you can bottle or keg the beer and enjoy in a week (kegged) or three (bottled)!