Munich Plzner

A nice light Munich Pilsner to tantalise the palate. Low hopping in my recipe is accounted for by the fact that my Saaz is 8%AA (quite high, yes?) and also reflects my girlfriends palate... (I am a slave to love)

Brewer:	Benno the clown		Email:	-
Beer:	Munich Plzner		Style:	Münchner Helles
Type:	All grain		Size:	25. liters
Color:	15 HCU (~9 SRM)		Bitterness:	21 IBU
OG:	1.051		FG:	1.010
Alcohol:	5.3% v/v (4.1% w/w)
Water:	I'd love to tell you that I treated my water, but I really couldn't be bothered. If you want, use quite soft water (I half tap water and half distilled water) and add some CaCl for the calcium factor. DON'T add Burton salts or CaSO4, as this will add a sulphate hardness to the water. You're better off leaving it alone.
Grain:	5kg British pale 200g Wheat malt 150g British Munich 400g British crystal 70-80L
Mash:	70% efficiency
	I just used an infusion mash (not very true to the style of beer, I know I know) at 66.6° C (151° F), but if you want to be a stickler, try a step mash with a protein rest at 44° C (110.5° F)
Boil:	60 minutes	SG 1.036	35 liters
	Irish moss, 15 minutes before the end of boil
Hops:	15g Saaz (8% AA, 60 min.) 6g Saaz (8% AA, 45 min.) 5g Saaz (8% AA, 30 min.) 5g Saaz (8% AA, 1 min.)
Yeast:	I used a pilsner yeast that had been racked off a previous brew with a starter

Recipe posted 01/26/02.