Munich Helles is a lager pale that homebrewers reach for when they want a project worth the extra attention. This version keeps the grain bill built around Pilsner malt, and leans on Hallertauer Mittelfrüh 5% to shape the finish.
Recipe at a Glance
Recipe at a Glance
| Style | Munich Helles |
| Batch Size | 5 gallons (19L) |
| Boil Time | 60-90 minutes |
| Original Gravity | 1.044-1.052 |
| Final Gravity | 1.008-1.012 |
| ABV | 4.5-5.5% |
| IBU | 18-30 |
| SRM | 3-6 (pale gold) |
| Difficulty | Intermediate (lager patience required) |
Brew Day, Step by Step
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1
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Mash · ~60 min Mash the grain bill, led by Pilsner malt, at a steady temperature to build the fermentable sugars this style needs. Sparge slowly so you do not lose efficiency. |
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2
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Boil · ~60-90 min Bring the wort to a boil and work through the hop schedule, starting with Hallertauer Mittelfrüh 5% . This is also where you will add any fining agent for a clearer finished beer. |
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3
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Ferment · 12C (54F) Pitch White Labs WLP850 Copenhagen Lager once the wort has cooled to fermentation temperature and hold it steady. Primary fermentation is the most active week, do not rush it. |
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4
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Condition · 4 weeks at 3C (37F) Rack to secondary (or leave in primary if your recipe calls for it) and let the beer round out at a cool, steady temperature. This step does more for the final flavor than people expect. |
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5
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Package · 1 day, then wait Bottle or keg once gravity has held steady for a few days in a row. Give it time to carbonate and, for bigger styles, additional time to mellow before your first taste. |
That’s the shape of brew day and the weeks after it. For the exact grain bill, hop schedule, and full step-by-step instructions with amounts, use the recipe card below.
What You Will Need
Sourcing your own ingredients locally is always fine, but if you want to skip a homebrew store trip, here is what’s in stock in our shop right now:
- Base and specialty grain: Grains & Adjuncts (e.g. Weyermann Chocolate Rye Malt 1 Lb)
- Bittering and aroma hops: Brewing Hops (e.g. Chinook Hop Pellets 8 oz)
- Yeast: Brewing Yeast (e.g. LalBrew Nottingham Brewing Yeast (2 Pack) – Make Beer at Home)
- Secondary fermenter for conditioning: Fermenters & Carboys (e.g. 3 Gallon Clear Glass Italian Carboy)
- Priming sugar for bottling: Priming Sugar (e.g. Corn Sugar Dextrose Bottling Priming Sugar 1 lb Highly Fermentable N)
- General kit and tools: Homebrew Equipment (e.g. Deluxe Bottling Kit Craft a Brew Homebrew Bottler Equipment Home Bre)
- Pour it right when it’s ready: a tulip glass shows off the color and holds the aroma better than a straight pint glass
Serve It Right
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A Munich Helles is best served in a pilsner or mug, it fits the body and carbonation of this style better than a straight pint glass. Here is one from our shop: |
Ingredients & Gear for This Batch
Grain / Adjuncts |
Hops |
Yeast |
Fermenter |
Priming Sugar |
Equipment |
Full Recipe: Grain Bill, Hops, and Instructions
Munich Helles
Equipment
- 1 Large brew kettle (minimum 8-gallon capacity)
- 1 Mash tun or large pot for mashing
- 1 Thermometer
- 1 Grain bag or lautering equipment
- 1 Large stirring spoon
- 1 Wort chiller
- 1 Fermenter (carboy or bucket)
- 1 Airlock and stopper
- 1 Bottling bucket
- 1 Bottles and caps
Ingredients
For the Mash – Liquor 12 Litres (21 Pints) – Mash Time 1 hr – Temperature 65°C (149°F)
- 9.10 lbs Pilsner malt Quantity 4.38kg
- 7 lbs Carapils malt Quantity 200g
- 6 lbs Vienna malt Quantity 175g
For the Boil – 27Litres (47 1/2 Pints) – Boil Time 1 hr – 15 mins
- 1 oz (Hops)Hallertauer Mittelfrüh 5% When to add-At start of boil (IBU 14.9)
- 2/3 oz (Hops)Hallertauer Mittelfrüh 5% When to add-For last 5 mins of boil (IBU 2.2)
- 1 tsp Protofloc Other-When to add-For last 15 mins of boil
To Ferment – 12°C (54°F) – Conditioning 4 weeks at 3°C (37°F)
- 1 White Labs WLP850 Copenhagen Lager Yeast
Instructions
Ingredients:
- Heat 12 liters (21 pints) of water to a temperature of 65°C (149°F) in a mash tun.
- Add the crushed Pilsner, Carapils, and Vienna malt to the mash tun and stir well.
- Let the mixture rest for 1 hour at a temperature of 65°C (149°F).
Boil:
- Heat 27 liters (47 1/2 pints) of water to a boil in a brew kettle.
- Add the Hallertauer Mittelfrüh hops and boil for 1 hour.
- After 50 minutes of boiling, add the Protofloc.
- Add the remaining Hallertauer Mittelfrüh hops and boil for the last 5 minutes.
Fermentation:
- Cool the wort to a temperature of 12°C (54°F).
- Transfer the wort to a fermenter and pitch the White Labs WLP850 Copenhagen Lager Yeast.
- Ferment the beer for 2 weeks at a temperature of 12°C (54°F).
- After 2 weeks, reduce the temperature to 3°C (37°F) and condition the beer for 4 more weeks.
Bottling:
- After the conditioning period, add priming sugar to the beer and bottle it.
- Let the beer carbonate in the bottle for 2 weeks at room temperature.
- Store the bottled beer in a cool, dark place for 1-2 weeks before drinking.
Notes
Tip 1: Use high-quality ingredients
The quality of the ingredients used in your Munich Helles beer can significantly affect the final taste and aroma. For best results, use high-quality Pilsner, Carapils, and Vienna malts, as well as fresh Hallertauer Mittelfrüh hops and White Labs WLP850 Copenhagen Lager Yeast.Tip 2: Pay attention to the mash temperature
Maintaining a consistent mash temperature of 65°C (149°F) for one hour is important for achieving the desired malt profile in your beer. Use a reliable thermometer to monitor the temperature and make any necessary adjustments.Tip 3: Boil for the right amount of time
Boiling the wort for one hour and 15 minutes is important for extracting the desired hop bitterness and aroma. Be sure to add the Hallertauer Mittelfrüh hops at the appropriate times to achieve the desired IBU level and flavor.Tip 4: Ferment at the right temperature
Fermenting your Munich Helles beer at the proper temperature is crucial for achieving the desired flavor profile and avoiding off-flavors. Keep the temperature at 12°C (54°F) for two weeks during primary fermentation, and then reduce the temperature to 3°C (37°F) for conditioning.Get the fermentation temperature right on Munich Helles and most of the rest of the process takes care of itself.
What Makes Munich Helles the Style It Is
Like most classic beer styles, Munich Helles has a long, slightly tangled history behind it, shaped as much by regional brewing traditions as by any single inventor.
The character of this beer comes down to a beer that leans on pilsner malt and hallertauer mittelfrüh 5% , and White Labs WLP850 Copenhagen Lager is doing more of that work than the grain bill gets credit for.
Style Characteristics at a Glance
- ABV: 4.5-5.5%
- Bitterness: 18-30 IBU
- Color: 3-6 (pale gold)
- Serving temp: 40-45F (4-7C)
- Glassware: a pilsner or mug
- Food pairings: grilled chicken, tacos, light appetizers
Common Questions
Can I scale this recipe up or down?
Yes, the grain bill and hop schedule scale linearly with batch size. Just make sure your equipment, mash tun and boil kettle both, can actually handle the volume you are scaling to.
What is the biggest mistake homebrewers make with this style?
Rushing the schedule. Pulling a beer off yeast too early or skipping conditioning time is the most common way to shortchange a recipe like this one.
Can I substitute a different yeast strain?
You can, but expect the flavor profile to shift. Stick close to the same yeast family (English ale, American ale, Belgian, lager, etc.) if you want a result close to what this recipe is aiming for.
Keep Exploring
Once you have this one down, here are a few more homebrew recipes worth trying next:
Browse the full homebrew recipe collection for more styles, or if you are just getting into the hobby, start with one of our homebrewing starter kits for new brewers.
This recipe is for adults of legal drinking age. Please brew and drink responsibly, and always sanitize your equipment thoroughly to avoid infection.
