Munich Helles Windhoek Lager

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

jaydventer

Active Member
Joined
Jan 25, 2008
Messages
26
Reaction score
4
Location
Durban, South Africa
Recipe Type
Extract
Yeast
Lager yeast
Yeast Starter
no
Additional Yeast or Yeast Starter
no
Batch Size (Gallons)
5
Original Gravity
unknown
Final Gravity
1005
Boiling Time (Minutes)
15
IBU
unknown
Color
light
Primary Fermentation (# of Days & Temp)
unknown
Secondary Fermentation (# of Days & Temp)
none
Additional Fermentation
unknown
from NFP homebrewshop:

WINDHOEK LAGER

1. 2,0Kg NFP Superfine Malt
2. 40g Halletau Hop Pellets
3. 500g Brewers Sugar ( Glucose)
4. 20g Southern Brewer Hop Pellets
5. 1 NFP Lager Yeast
6. 1 NFP Beer Yeast Nutrient
7. 1 NFP Beer Brewing Salts
8. 1 NFP Beer Finings
9. Pinch of Salt / Knippie Sout
10. Add a further 10g of Golding Hop Pellets, in the last 5 minutes of boiling / voeg a verdere 10g Goldings Hop Pellets in die laaste 5 minute van die kook proses by.
11. Final / Finale S.G. 1005 or Less / Of Minder


PROCEDURE:

Remove all traces of oil and cooking fats from the biggest pot available. Stainless Steel, Aluminium or Enamel may be used, BUT NOT IRON. Place +- 3 litres of Water into the pot and bring to the boil. Add the required amount of Malt and Hops, bring back to the boil, and gently simmer for 15 minutes. Now add the Salts, Nutrient, etc., that is required for this particular brew. Pour the Wort into the Brewing Vessel /Bucket, add the Sugar and stir well. Now add enough cold water to make up to 22 litres. Allow the Wort to cool down to 28-30 degrees Celsius and sprinkle the Yeast onto the Wort. Allow to ferment out until the correct S.G. is reached. - Bring 1 cup of water to boil, add the packet of Finings, simmer for ten minutes and add boiling to the beer. Allow to stand for 48 Hours.

Bottle in CLEAN STERILIZED BOTTLES. Add 2,5ml Sugar to each 350ml bottle or 5ml to each 750ml bottle. (This is called Priming). Allow 4cm of space in the top of each bottle. Cap bottles securely with new Crown Corks.

Beer is ready when clear in the bottles, but will continue to improve with time.

NOTE: DO NOT EXCEED THE QUANTITY OF SUGAR IN THE BOTTLES AS THIS WILL RESULT IN GUSHERS AND COULD ALSO CAUSE THE BOTTLES TO BURST.

NFP stands for National Food Product, which is the brewshop supplying the recipe. They package their yeast/finings themselves, so you dont alway know what yeast they're using. so just substitute the yeast with a Lager yeast of your choice.
 

IslandLizard

Progressive Brewing
Staff member
Mod
Lifetime Supporter
Joined
Jan 9, 2013
Messages
18,274
Reaction score
8,397
Location
Pasadena, MD
To clarify for those looking at it, this is a typical "kit-and-kilo" extract type recipe. The recipe uses extract and sugar, no grain in sight.

The recipe data clearly states, Recipe Type: Extract, but it's easy to overlook.
Moreover, the OP uses the term Malt when he actually refers to malt extract.

At least the recipe uses real hops, not pre-hopped extract. ;)

The yeast and the fermentation schedule is a different story...
Most kits/recipes like these don't use Lager yeast, just some generic Ale yeast, for speed and ease of process.

It's doubtful he uses a Lager yeast and ferments at appropriate (low) Lager temps, then lagers it at 32F (0C) for a few weeks (or months) until it reaches intended clarity.
 
Last edited:

Protos

The Gulper
Joined
Jan 7, 2019
Messages
190
Reaction score
191
Location
Valle Lacrimarum
Now I see. I read "NPF Superfine Malts" in all recipes as some kind of an exotic Malt and missed the extract part. I assumed these were AG recipes.

Still interested in a Windhoek clone, though.
 
Top