Munich Helles Made with Red Shed

Like Kananaskis Country Golf Club, this recipe is one hell of a Muni! Bad joke, our apologies, but that is one heck of a golf course and this is a beer that would go great on a golf course. Nice, easy drinking, but with just enough depth of flavour to pique your interest.

Vital Statistics: 

ABV: 4.7% SRM: 3.5 IBU: 19 OG: 1.048 FG: 1.012 

Ingredients: 

Yeast: Escarpment Labs On Deck Lager 

Strike Water Temperature: 73°C 

Water Profile: Munich, Germany 

Mash Rest Temperature: 65°C 

Mash pH: 5.4-5.5 

Brewing Process: 

Mash: 

• Heat strike water to 73c 

• Add all malt to strike water 

• Adjust mash ph with appropriate acid to reach desired brewing target 

• Mash rest temp 65c for 1 hour. Confirm with iodine test 

• Mash out at 78c, hold for 20 mins with vorlauf if possible 

Sparge: 

• Sparge the mash with water acidified to a pH between 5.2 and 5.5. 

Boil: 

• Boil target volume of wort. Length 70 min 

• Add Hallertau Magnum at 60 min 

• Add Hallertauer Hersbrucker at 20 min

• Add Hallertauer Hersbrucker and Whrilfloc or Irish Moss at 10min

Cooling: 

• Rapidly cool the wort with an ice bath or through a heat exchanger 

• Add lightly diluted zinc or yeast nutrients 

Fermentation: 

• Collect cooled wort into fermentation vessel 

• Add oxygen through carb stone or by rapidly shaking volume 

• Pitch Escarpment On Deck Lager at 10c 

• On day 2 step temp to 11c 

• On day 3 step temp to 12c 

• Allow beer to ferment until 5 days of same gravity reading 

• Once beer is terminal, drop temp by 2 degrees every day until you have reached 0c

• Scrub as much yeast and other protein out of fermentor 

• Allow Pilsner to lager between 4 and 6 weeks. 

• Scrub well 2 days before packaging

• Proceed to packaging in either canning, bottling or kegging 

• Enjoy this beer at 2.6 volumes of CO2