Yes, homebrew video series that keeps going and going. We present the latest update from the Jar of Destiny, a magical journey of beer style exploration. This post is about Munich Helles, another lager style that John chose as a part of the seventh pick. See how this beer turned out as we taste and chat about it.

Munich Helles Recipe

This is a recipe for the BJCP Style 4A – Munich Helles from the Pale Malty European Lager category.

Recipe for 5 US Gallons in keg


9 gallons Spring water – 5 grams of gypsum


10 pounds of Dingemans Pilsner Malt (4.5 kg – 91% of the bill)
1 pound of Weyermann Light Munich Malt AKA Type 1 (0.45 kg – 9% of the bill)


1.5 ounces (43 g) of Mittelfruh at 4% AA boiled for 75 minutes


2 packets of Wyeast 2308 Munich Lager Yeast – 3 liter starter


Mashed at 150 °F (66 °C) for 90 minutes
Boiled for 75 minutes

Fermented for 2 weeks – started at 50°F (10° C)
— Then, brought to room temperature for 4 days at 72°F (22° C)

Cold Conditioned for 2 weeks at 34°F (1° C)
Closed transferred to another keg
Added 5 grams of gelatin dissolved in (295 ml of water to clear


Original Gravity: 1.052
Final Gravity: 1.012
ABV: 5.25%

Our Tasting Notes

We both think the color and the clarity were good. It has a strong gold color and it fits the style guideline. The aroma has present malty notes and they follow through to the flavor. The yeast really pushed the Munich malt forward and it was the most influential flavor. The hops show up in the background of the aftertaste. This beer is bolder than expected. We are expecting a lighter, more quaffable lager. This example felt too malty. To adjust, I would reduce the Munich malt in half and use a lager yeast that finishes drier than the Wyeast.