This crisp lager showcases delicate malt flavour with a touch of soft sweetness, rounded out by a crisp, refreshing finish.

The Munich Helles is Bavaria’s answer to the Pilsner. It was first brewed in the late 1800s when German brewers wanted a pale lager of their own. Instead of chasing big hop bite, they leaned into malt flavour. More specifically traditional helles showcases bready, biscuity flavours and leans towards a sweet finish and robust malt flavour.

“Helles” translates to “bright” or “pale,” which perfectly describes its clear and golden appearance. The style is softer and slightly sweeter than a Pilsner, yet still refreshingly crisp and highly drinkable. With an ABV of around 4.5–5.5%, it stands as the quintessential everyday Bavarian beer. It is simple, subtle, and absolutely satisfying.

Vitals

ABV: 4.7%
Original Gravity: 1.048
Final Gravity (Fixed): 1.012
IBU (Tinseth): 17
BU/GU: 0.35
Colour: 7.9 EBC 

75% efficiency
Batch Volume: 23 L
Boil Time: 60 min

Mash Water: 17.6 L
Sparge Water: 13.04 L
Total Water: 30.64 L
Boil Volume: 28 L
Pre-Boil Gravity: 1.043

Mash

Sacc Rest — 65 °C — 60 min
Mash Out — 75 °C — 15 min

Malts (4.7 kg)

4.2 kg (89.4%) — Weyermann Pilsner — Grain — 3.3 EBC
400 g (8.5%) — Weyermann Munich I — Grain — 15 EBC
100 g (2.1%) — Victory Malt — Grain — 49.5 EBC

Hops (40 g)

25 g (13 IBU) — Hallertauer Mittelfrueh 4.5% — Boil — 60 min
15 g (4 IBU) — Hallertauer Mittelfrueh 4.5% — Boil — 20 min

Miscs

1.6 g — Calcium Chloride (CaCl2) — Mash
0.3 g — Epsom Salt (MgSO4) — Mash
1.4 g — Gypsum (CaSO4) — Mash
2.5 ml — Lactic Acid 85% — Mash
1 items — Whirlfloc — Boil — 15 min

Yeast Options

1 pkg - Bluestone Yeast Co. BSY-L005 Pilsen (Bluestone) 72% (recommended)
2 pkg - Mangrove Jack's M76 Bavarian Lager
2 pkg - CellarScience BAJA
2 pkg - LalBrew Diamond Lager

Fermentation

Pitching Temp — 10 °C — 1 days
Main Ferment — 12 °C — 4 days
Main Ferment — 13 °C — 2 days
Main Ferment — 14 °C — 1 days
Main Ferment — 16 °C — 1 days
Diacetyl Rest — 20 °C — 1 days

Carbonation: 2.6 CO2-vol

Water Profile

Ca2+: 26
Mg2+: 1
Na+: 8
Cl-: 29
SO42-: 30
HCO3-: 16

Finings can be used if kegging to clear beer faster and speed up the initial stages of the conditioning process. If possible we would recommend a yeast starter to ensure a clean crisp character.