Munich Helles lager: beginner recipes?

suitable for a newbie?

I have no idea what's available in the UK but here is what I have:

Helles

6-7 lbs. Light Malt Extract 1-1½ oz. Hallertauer, Saaz, or Tettnanger bittering hops (4-6 HBU) ¼ oz. Hallertauer or Tettnanger finishing hops 1 pkg. Wyeast #2308 or #2206

Summertime Munich Helles

4½ lbs. Light Dry Malt 1 lb. Pilsener Malt 8 oz. Munich Malt 8 oz. Wheat Malt ½ tsp. Gypsum ¼ tsp. Calcium Chloride 1 tsp. Irish Moss. 1 oz. Mt. Hood Hops (60 minutes) 17.65 IBU 1¼ oz. Tettnang Hops (2 minutes) 4.05 IBU 1 cup Corn Sugar for priming 1 pkg. #2206, or WLP830 Lager Yeast SG: 1.050 IBU: 21.70

Munich Helles

12 lbs. Pilsner Malt 2 lbs. Munich Light Malt 12 oz. Vienna Malt10 oz. Carapils (Dextrine malt) ½ oz. Hallertau (4-5.5% AA): 60 minutes ½ oz. Tettnang (4-5% AA): 60 minutes ½ oz. Hallertau (4-5.5% AA): 20 minutes ½ oz. Tettnang (4-5% AA): 60 minutes 1 oz. Saaz (3-4.5% AA): end of boil 1 vial White Labs WLP838, Southern German Lager Yeast OG: 1.052 FG: 1.014 IBU: 15-18 SRM: 3-5 Add 3 grams of CaCl (calcium chloride) Mash at 154°F until complete conversion Ferment at 48-50°F for 7-10 days. When gravity drops below 1.020 raise temperature to 56-60°F for 48 hours (diacetyl rest). Cellar at 32-34°F for an additional 4 weeks.

Good luck, Wild

Thanks Wild. Sounds like the basic components are lager malt + hallertau hops. I may experiment with these, see what I produce!

Bruce

Terrific. When you're done, let me know and I'll send you my address to send samples.

Wild