Angry Cork Premium Lager

All Grain Recipe

Submitted By: hawkesy (Shared)
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Brewer: Hawkesy
Batch Size: 0.40 galStyle: Premium American Lager ( 1C)
Boil Size: 3.52 galStyle Guide: BJCP 2008
Color: 10.6 SRMEquipment: Angry Cork Brewery
Bitterness: 9.6 IBUsBoil Time: 60 min
Est OG: 1.706 (119.6° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.141 SG (32.5° P)Fermentation: Lager, Primary Straight to Keg
ABV: 95.4%Taste Rating: 0.0

Ingredients
Amount Name Type #
11.62 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
9 lbs 12.97 oz Pilsner (Weyermann) (1.7 SRM) Grain 2
1 lbs 1.64 oz Corn - Yellow, Flaked (Briess) (1.3 SRM) Grain 3
7.05 oz Carapils (Weyermann) (2.0 SRM) Grain 4
3.53 oz Melanoidin (Weyermann) (30.0 SRM) Grain 5
0.32 oz Perle [8.0%] - Boil 60 min Hops 6
0.79 oz Tettnang [4.5%] - Boil 20 min Hops 7
0.55 Whirlfloc Tablet (Boil 15 min) Misc 8
0.79 oz Tettnang [4.5%] - Boil 10 min Hops 9
0.61 oz Tettnang [4.5%] - Boil 5 min Hops 10
1.0 pkgs Pilsen Lager (Wyeast Labs #2007) Yeast 11

Taste Notes

Mash at 63 C or 145 F. If unable to ferment at 9 or 10 C consider using Wyeast California 2112 at 14 C or 57 F and rest at 18 C or 64 F. This is a fresh, easy-drinking lager with spicy flavour and aroma. The melanoidin gives maltiness to the nose. If bottling, keep some bottles aside and taste every 3 months. Some quite amazing changes can be experienced after lagering this beer at 2 C over long periods. Source: Neville Ash

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