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Volksfest Helles
Brewed at the 2nd annual Silverado Brew-BQ.
| Brewer: | Chris Knight | Email: | knight@hypergolic.com | |||||
| Beer: | Volksfest Helles | Style: | Münchner Helles | |||||
| Type: | All grain | Size: | 6.5 gallons | |||||
| Color: |
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Bitterness: | 22 IBU | |||||
| OG: | 1.048 | FG: | 1.012 | |||||
| Alcohol: | 4.7% v/v (3.7% w/w) | |||||||
| Water: | Use 1/2 distilled water & 1/2 tap water for mash and sparge. | |||||||
| Grain: | 10 lb. German Pilsner 8 oz. Czech Munich 8 oz. Dextrine malt (Cara-Pils) 2 oz. German Acidulated malt |
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| Mash: | 75% efficiency | |||||||
| Grist ratio: 1 qt/lb Add grains and maintain temperature of 122°F for 20 minute rest. Heat mash to 140°F for 20 minute rest. Heat mash to 152°F for 60 minute rest. Heated to 168°F for mashout. |
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| Boil: | 90 minutes | SG 1.039 | 8 gallons | |||||
| 1/2 tsp. Irish Moss (15 min.) | ||||||||
| Hops: | .5 oz. Hallertauer (6% AA, 90 min.) .5 oz. Hallertauer (6% AA, 30 min.) .5 oz. Hallertauer (4.9% AA, 15 min.) .5 oz. Hallertauer (aroma) |
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| Yeast: | Make 900 ml starter using light DME 1 day in advance. Make 1/2 gallon starter at 1.040 gravity. Pitch White Labs WLP838 Southern Germen Lager Yeast |
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| Log: | Start fermentation at 60°F for 24 hours. Ferment in primary at 50°F for 2 weeks. Ferment in secondary at 50°F 1 week. Lager at 34°F for 1 month. |
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| Carbonation: | 2.5 volumes | Keg: 12.3 psi @ 40°F | ||||||
| Tasting: | Turned out right on style. Good clarity, nice aroma. | |||||||
Recipe posted 11/09/01.
