Viking Gold Helles - Munich Helles
Recipe Info
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Viking Gold Helles
by Beerserked on 8/23/2018 All Grain
23 Liter(s)
27.6781 Liter(s)
90 min
75%
http://beersmithrecipes.com/viewrecipe/681413/viking-gold-gold-metal-winner-nhc-2011
Recipe Type: All Grain Yeast: Wyeast 2206 Yeast Starter: Yes - 1 liter Original Gravity: 1.048 Final Gravity: 1.012 IBU: 16.8 Boiling Time (Minutes): 75 Color: 3.1 Primary Fermentation: 18 days @ 50 Degrees Secondary Fermentation: 14 Days @ Slowly drop temp to 35* F over 2 weeks Keg: Kegged, chilled, and Carb'd for one week = 7 days @ 35* F Mash In @ 142*F and hold for 30 minutes. Raise to 152*F and hold for 30 minutes. Mash Out @ 165*F for 15 minutes. We get our water from Folsom Lake, then it is purified by a water treatment plant. Our base profile here in Roseville. Ca = 6.5 = Calcium Mg = 2.6 = Magnesium Na = 2.6 = Sodium SO4 = 2.8 = Sulfate CL = 1.6 = Chloride HCO3 = 35 = Bicarbonate Typical add-ons: Gypsum CaSO4 Table Salt NaCl Epsom Salt MgSO4 Calcium Chloride CaCl Baking Soda NaHCO3 Chalk CaCO3
Fermentables
% | kg | fermentable | ppg | L | usage |
87% | 4.2462 | Bohemian Pilsner - DE | 38 | 1° | Mash |
9% | 0.46 | Carapils - Dextrine Malt - US | 33 | 1° | Mash |
4% | 0.1769 | Honey Malt - CA | 37 | 25° | Mash |
4.8831 kg |
Hops
g | variety | type | usage | time | AA | IBU |
24.7693 | Hallertau | Pellet | Boil | 60 minutes | 5.9 | 16.1 |
14.1538 | Hallertau | Pellet | Boil | 1 minutes | 5.9 | 0.4 |
17.6923 | Hallertau | Pellet | Flame Out | 0 minutes | 5.9 | 0.0 |
56.6154 g | IBUs calculated using the Tinseth formula |
Hop Summary
g | variety | type | AA |
56.6154 | Hallertau | Pellet | 5.9 |
56.6154 g |
Yeast
name | attenuation |
White Labs German Lager WLP830 | 76% |
Other Stuff
amount | unit | name | usage |
4.6073 | ml | Gypsum | Mash |
4.6073 | ml | Irish Moss | Boil |
Mash Steps
No Mash Steps in this Recipe
|
Special Instructions
- 2.5 liter/9 oz DME starter
- Ferment at 50* for 7 days
- Ramp up to 68* over two days and leave until fermentation is complete. 5 to 10 days.
- Raise blow off tube above water and lower temperature 10* per day until 33* and leave for 5 days
- Transfer to keg, CO2 at 30 psi for 24 hrs, reduce to 12 psi and serve in 5 days
Recipe Facts
Viking Gold Helles
Munich Helles
23.00
Gallons
Liters
27.68
Gallons
Liters
@
90
min
1.050
1.012
3.4° SRM
75%
16.5 IBU (tinseth)
0.33
4.9% ABV
166 per 12oz