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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:
3 HCU (~3 SRM)
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
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.
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)
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
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.
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.