Munich Helles - All Grain Recipe

The Munich Helles style has been sitting on our To Brew List for some time now, so it's about time we finally got around to designing the recipe (and brewing one!).

We've taken inspiration from David Heath's YouTube video where he discusses his own take of this recipe. Our recipe is ever so slightly different because of metric measurements instead of imperial (we tend to round things to the nearest 100g).

The recipe is fairly straightforward, comprising of mostly German Pilsner malt. We then have 4.5% of Gladiator malt which is Gladfield's equivalent of Carapils/Carafoam which should aid with body, mouthfeel and head retention.

We then have another 4.5% of Gladfield Vienna malt to add a little bit of extra sweetness and depth of flavour.

We then have a small amount of Aurora malt, which is Gladfield's melanoidin malt to really help give some rich bready, fruitcake tones, as well as add a little bit of colour to the grist. These are the flavours that are typically generated by doing a decoction style mash (which we won't be attempting here).

For the hops we're going with Saaz - you can substitute for other varieties as long as they are the old-school noble ones like hallertauer, tettnang etc.

Brewfather Recipe Link

Vitals

Batch Volume: 22L 
Boil Time: 60 minutes
Brewhouse Efficiency: 75%

Original Gravity: 1.047
Final Gravity: 1.008
IBU (Tinseth): 19
BU/GU: 0.41
Colour: 8.5 EBC
Expected ABV: 5.1%

Mash

Temperature: 65c - 60 minutes
Mash Out: 75c - 10 minutes

Malts

4.0 kg - Gladfield German Pilsner Malt (89%)
0.2 kg - Gladfield Gladiator Malt (4.5%)
0.2 kg - Gladfield Vienna Malt (4.5%)
0.1 kg - Gladfield Aurora Malt (2%)

Hops

60 mins - Saaz - 16 IBU
5 mins - Saaz - 3 IBU

Yeast

Fermentis SafLager W-34/70 (2 packets)

Fermentation

10°C - 5 days
13°C - 2 days
17°C - 1 day
19°C - 1 day

Carbonation

2.4 CO2-vol

Water Profile (Brewfather's "Lager" Water Profile)

Ca2+ (Calcium): 12
Mg2+ (Magnesium): 6
Na+ (Sodium): 35
Cl- (Chloride): 57
SO42- (Sulfate): 21
HCO3- (Bicarbonate): 35

Brewfather Recipe Link

https://share.brewfather.app/MWM0MaqhbKUCbZ

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Gladfield American Pale Ale - BrewZilla Brew Day

Here's a quick run down and photo dump from our most recent BrewZilla brew day (night). Details of the recipe can be found here.

We've brewed this batch as a means to use up a whole bunch of leftover hops we have sitting around in our fridge. There were some varities that had obviously staled and didn't make the cut and were subsequently tossed, but we're reasonably confident those that made it into the beer were still OK - certainly not the freshest but didn't have any strange smells to them, so will be interesting to see how it turns out!

Laying everything out the day/night before we find helps us feel more organised and a little less frantic.

As usual we setup our BrewZilla and Digiboil units and adjusted the water accordingly.

After mashing in we left the grain bed to settle for 10 minutes before taking our first pH reading. Pretty much right on the money at 5.48 for the mash

We had some dramas with our sparge water - our initial acid addition left the pH a little too high (I think it was in the high 5's - maybe 5.9) - so I added a tiny bit more, and then after checking again we were far too acidic at around 4.8. Essentially I had to dilute the mash water with more filtered tap water to raise the pH again (used about 2L all up) and got the reading pretty much the same as the mash pH at 5.49.

Around 0.1mL is all it took to get such a massive drop in pH of around 1 full pH point - I maybe need to get a dropper or something for these acid additions to make them more accurate.

Using our Sargeant Sparge Head on the recirculation arm, our recirculation flow was fairly good. We didn't bother using any rice hulls in this one since we didn't have any wheat or oats which can really thicken up the mash. Though from memory, I think Gladfield suggest using them with the toffee malt, but we got away without them this time.

After our 60 minute mash at 65°C followed by a mash out at 75°C for 10 minutes, we sparged and whilst waiting for the wort to come to the boil we took a gravity reading and got 1.048 - 1 point above what the recipe predicted.

After reaching a boil we added our hop additions as per the recipe before chilling the wort down using our stainless immersion chiller

We took another gravity reading after the boil which was 1.049 - close enough to the 1.050 we were expecting

We then transferred to our Nano-X fermenter. We haven't been using this one lately as we've been going for the simplicity of our Apollo Titan, however we wanted to give the Nano-X another go this time. I think we're a bit worried about the lid not sealing properly, but we did some quick testing before filling and we're pretty sure we got the lid sealed OK (using some food grade lubricant on the seal is definitely a must to get it to seal correctly)

Due to the relatively warm weather on our brew night, we ended up transferring the wort at around 28°C as we couldn't get it much cooler than this with our warm tap water. We had planned to chill the wort in the fermenter in our fermentation fridge prior to pitching the yeast, but in our haste poured the packet in at 28°C! Certainly not the original plan, however yeast is often rehydrated at temperatures like this, so we chilled the wort to around 20°C over the next few hours in the fridge, well before signs of fermentation had started so we're reasonably confident this one will be OK.

Fermentation was underway within 24 hours of pitching the yeast.

Update: After dry hopping this beer it turned out way too bitter for our liking - check out our Tasting Results and Review post for more info.

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Gladfield American Pale Ale - All Grain Recipe

For our latest brew. we've taken inspiration from New Zealand based malting company, Gladfield - as our local home brew shop (41 Pints of Beer) sell mostly Gladfield malts. We've got a bunch of leftover hops from previous brew days we need to use up, so we're going to take the grain bill from the Gladfield recipe, and adjust the hop schedule to use up our leftovers.

We've dubbed this one the "Kitchen Sink" American Pale Ale in reference to the old adage about throwing everything except the kitchen sink at something because of the mish mash of hops we're throwing at this one.

Vitals

Batch Volume: 22L 
Boil Time: 30 minutes
Brewhouse Efficiency: 75%

Original Gravity: 1.050
Final Gravity: 1.010
IBU (Tinseth): 42
BU/GU: 0.83
Colour: 12 EBC
Expected ABV: 5.3%

Mash

Temperature: 65c - 60 minutes
Mash Out: 75c - 10 minutes

Malts

4.2 kg - Gladfield American Ale Malt (86%)
0.3 kg - Gladfield Light Crystal Malt (6%)
0.3 kg - Gladfield Toffee Malt (6%)
0.1 kg - Gladfield Chit Malt (2%)

Hops

30 mins - CTZ (16 IBU)
10 mins - Chinook (9 IBU)
10 mins - Galaxy (7 IBU)

Whirlpool (80°C for 15 mins)
Centennial - 2 IBU
Chinook - 2 IBU
CTZ - 3 IBU
Galaxy - 3 IBU

Dry Hop (for 3 days prior to transferring to keg)
30g - Chinook
30g - CTZ
30g - Galaxy
18g - Centennial

Yeast

Fermentis SafAle US-05 (1 packet - dry)

Fermentation

20c for 14 days

Carbonation

2.4 CO2-vol

Water Profile (Brewfather's "Pale Ale" Water Profile)

Ca2+ (Calcium): 108
Mg2+ (Magnesium): 18
Na+ (Sodium): 35
Cl- (Chloride): 57
SO42- (Sulfate): 300
HCO3- (Bicarbonate): 35

Check out our Gladfield American Pale Ale BrewZilla Brew Day article to see how it went.

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