Often described as the light beer for dark beer drinkers. A malt accentuated style created in Munich in 1895 as a locally brewed alternative to the pilsner imports popular in the region. Two types of yeast add to the complexity.
Style: Light Lagers / Pilsners
Batch Size: 5 gallons
Recipe Type: All grain
Recipe Contributed By: Briess Technical Services Staff
|8.5 lbs||Pilsen Malt||Mash|
|0.75 lb||Bonlander® Munich Malt||Mash|
|0.75 lb||Carapils® Malt||Mash|
|1 oz||Hersbrucker Hops (4.5% AAU)||60 min boil|
|2 packs||WLP860 Munich Helles Yeast||Fermenter|
|1 pack||WLP833 German Bock Lager Yeast||Secondary Fermenter|
|1 capsule||Servomyces Yeast Nutrient||10 min boil|
Primary Fermentation: 2 weeks at 48ºF - 52ºF.
Secondary Fermentation: Pitch WLP833 Yeast. 4 weeks at 48ºF - 55ºF.
Fermentation Notes: Force carbonate or bottle condition with ¾ cup dissolved priming sugar, and ¼ packet WLP833 yeast for 3-4 weeks.
Original Gravity: 1.049
Final Gravity: 1.010
Alcohol by Weight:
Alcohol by Volume: 5.1%