Pretzel Date Munich Helles Beer Kit - Extract

Description

Your Pretzel Date Munich Helles is a traditional German Helles style lager that gives you rich malt character with subtle sweetness and a clean crisp finish. The Munich liquid malt extract and Aromatic Munich malt contribute fresh bread crust and biscuit notes while the American Honey malt adds light honey sweetness. Hallertau hops provide mild noble hop balance and the NovaLager yeast ferments clean at ale temperatures for authentic lager character without special equipment.

Your Pretzel Date Munich Helles kit never sits on a shelf. Your grains are crushed to order, your ingredients are packed fresh, and you don't pay for a flashy box. It's all about giving you the freshest ingredients to make your best beer.

Beer Specifications

• ABV: 4.7% - 5.1%
• Original Gravity: 1.042 - 1.048
• Final Gravity: 1.008 - 1.010
• IBUs: 15
• SRM: 8

Disclaimer: All calculations are for approximation purposes only.

Ingredients

Malt Extracts

• 3.3 lbs Munich Liquid Malt Extract
• 2 lbs Pilsen Light Dry Malt Extract

Specialty Malts (crushed into one bag)

• 1 lb Aromatic Munich Malt
• 4 oz American Honey Malt

Hops (substitutions based on availability)

• 2 oz Hallertau Hops

Yeast (substitutions based on availability)

• 1 packet Lallemand NovaLager Yeast

Also Included

• Muslin Grain Bag
• Irish Moss/Yeast Energizer Combo (Last 15 Mins of boil)
• 5 oz Priming Sugar

Instructions

Hop Schedule

• 1 oz Hallertau Hops (60 minutes)
• ½ oz Hallertau Hops (10 minutes)
• ½ oz Hallertau Hops at flameout.

1. Heat 2-3 gallons of water to 155°F.
2. Place grains in a grain bag and steep in the hot water for 30 minutes.
3. Remove the grain bag, sparge (rinse) with hot water into the wort, and discard.
4. Add the malt extracts and stir until fully dissolved.
5. Bring the wort up to a rolling boil.
6. Add the hops according to the hop schedule.
7. Boil for 60 minutes, stirring occasionally.
8. At 15 minutes add Yeast Energizer / Irish Moss Combo Packet.
9. Cool the wort to 68°F. An immersion chiller or ice bath works well for this.
10. Transfer the wort to a fermenter and top off with clean, filtered water to 5 gallons.
11. Pitch the yeast and seal the fermenter.
12. Ferment at 68°F or lower for 10-14 days or until fermentation is complete.
13. Transfer to a bottling bucket and stir in 5 oz. priming sugar and mix until evenly distributed and bottle your beer.
14. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!