Browse hundreds of National Homebrew Competition medal-winning recipes from the best homebrewers around the world.
Chuck Beckman of Gilbert, Ariz., a member of the Arizona Society of Homebrewers, won a gold medal in Category 5: Pale Malty European Beer in the 2026 National Homebrew Competition Final Round. Beckman’s beer earned gold out of 96 entries.
Browse hundreds of National Homebrew Competition medal-winning recipes from the best homebrewers around the world.
Chuck Beckman of Gilbert, Ariz., a member of the Arizona Society of Homebrewers, won a gold medal in Category 5: Pale Malty European Beer in the 2026 National Homebrew Competition Final Round. Beckman’s beer earned gold out of 96 entries.
Ingredients:
MALTS & ADJUNCTS
9 lb. (4.08 kg) Root Shoot Genie Pale 2-row
8 oz. (227 g) Root Shoot Genie Vienna
8 oz. (227 g) Weyermann Carahell
HOPS
0.7 oz. (20 g) Liberty, 8% a.a. @ 60 min
1 oz. (28 g) Spalt Select, 3.5% a.a.
@ 10 min
0.22 oz. (6 g) Spalt Select, 3.5% a.a.,
whirlpool 10 min
YEAST
2L starter (379 billion cells) White Labs WLP 860 Munich Helles Lager Yeast
WATER
Ca 52 ppm, Mg 0 ppm, Na 36 ppm, Cl 99 ppm, SO4 45 ppm, HCO3 24 ppm
ADDITIONAL ITEMS
32 oz. (946 mL) home-made Sauergut (0.68% lactic acid), in mash
32 oz. (946 mL) home-made Sauergut (0.68% lactic acid), end of boil
0.5 tsp Irish moss @ 15 min
Specifications:
Yield: 5 U.S. gal. (18.9 L)
Original Gravity: 1.045 (11.2°P)
Final Gravity: 1.012 (3°P)
ABV: 4.3
IBU: 21
SRM: 4
Efficiency: 72%
Directions:
This beer is more balanced toward malt than a Pilsner, yet light and drinkable and begging for another!
Depending on your setup, aim for an O.G. of 1.047 (11.7°P) and a F.G. of 1.011 (2.7°P). Perform a step mash with rests at 131°F (55°C) for 10 min, 147°F (64°C) for 30 min, 162°F (72°C) for 30 min, then a mashout at 170°F (77°C) for 10 minutes. Avoid too many finishing hops in the boil to preserve the malt-forward attribute for this style. Perform primary fermentation at 50–52°F (10–11°C), perform a diacetyl rest at 64°F (18°C) for 3 days, then cold-crash and package.
Carbonate to 2.8 volumes and age for 4 weeks. I acidified the mash to pH 5.30 and the end of the boil to pH 5.31 by using my homemade sauergut, which, by my rough calculations, indicated a lactic acid content of 0.68%. (Your mileage may vary.) Judges’ comments indicated a desire for more maltiness in aroma and flavor, so substituting light Munich malt for the Vienna and raising the percentage by 2–3 points may assist one in achieving the glorious nirvana of a perfect Munich Helles!
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