Munich Helles Recipe

Directions

1. 1
   One day before brew day, make a
2. 2
   with your yeast.
3. 3
   Heat 1 gallon of water to 170°F. 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.
4. 4
   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.
5. 5
   When you reach a boil, start a countdown timer for 90 minutes. Add hops quantities at 60 minutes left and 30 minutes left.
6. 6
   At the end of 90 minutes, remove from heat. Cool the wort to below 70°F with an ice bath or a wort chiller. Remember to keep things sanitary for every stage after the boil.
7. 7
   Transfer the wort to a sanitized fermentation bucket or carboy. Add an airlock and cool to 45°F. Also cool the yeast starter to 45°F.
8. 8
   Once the wort reaches 45°F, aerate the wort and pitch the yeast.
9. 9
   Let the wort temperature rise to 50°F, hold there for three days, then raise it to 60°F and hold for three days for a diacetyl rest. Then lower the temperature by 1°F per day until you reach 34°F. At this point, you can bottle or keg the beer and enjoy in a week (kegged) or three (bottled)!