Viking Gold - Munich Helles - 2011 National Homebrew Competition Winner
Ingredients
For 11 Gallons (41.64 L)
18.0 lb (8.16 kg) German Pilsner malt
2.0 lb (0.9 kg) dextrin malt
2.0 oz (56 g) Hallertau Hersbrucker pellet hops, 4.6% a.a. (60 min)
1.0 oz (28 g) Hallertau Hersbrucker pellet hops, 4.6% a.a. (1 min)
1.5 oz (42 g) Hallertau Hersbrucker pellet hops, 4.6% a.a. (0 min)
2 tsp. Irish moss (15 min)
Wyeast No. 2206 Bavarian Lager yeast (3500 mL starter)
Specifications
Original Gravity: 1.048
Final Gravity: 1.012
ABV: 4.73%
Directions
Mash in at 142° F (61° C) and hold for 30 minutes. Raise to 152° F (67° C) and hold for 30 minutes. Mash out at 165° F (64° C) for 15 minutes.
Primary fermentation for 18 days at 50° F (10° C)
Secondary fermentation transfer to keg and slowly drop temperature to 35° F (2° C)
Forced CO2 to carbonate
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