BlytheStone Light 2.0

All Grain Recipe

Submitted By: knanzer (Shared)
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Brewer: Kevin Nanzer
Batch Size: 24.00 galStyle: Cream Ale ( 1C)
Boil Size: 28.81 galStyle Guide: BJCP 2015
Color: 3.6 SRMEquipment: 13 gallon
Bitterness: 12.8 IBUsBoil Time: 60 min
Est OG: 1.051 (12.6° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.011 SG (2.8° P)Fermentation: Lager, Three Stage
ABV: 5.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
23.00 ml Lactic Acid (Mash 60 min) Misc 1
17.00 g Calcium Chloride (Mash 60 min) Misc 2
10.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
24 lbs Pilsen Malt 2-Row (Briess) (1.2 SRM) Grain 4
14 lbs Pale Ale Malt (Rahr) (3.5 SRM) Grain 5
5 lbs Rice, Flaked (Briess) (1.0 SRM) Grain 6
2 lbs Oats, Flaked (1.0 SRM) Grain 7
1 lbs Corn, Flaked (1.3 SRM) Grain 8
4.00 oz Melanoidin (Weyermann) (30.0 SRM) Grain 9
1.00 oz Magnum [11.9%] - Boil 60 min Hops 10
2.00 oz Hallertauer Mittelfrueh [3.8%] - Boil 20 min Hops 11
2.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 12
2.0 pkgs Saflager Lager (DCL/Fermentis #W-34/70) Yeast 13

Notes

23ml lactic in mash resulting in an average 5.15pH mash. mashed around 152 (started at 155 and coolered to 148 over 75 minutes) post boil brix = 12.5 / 1.051 pitched 2 packs of lager yeast into one fermenter at 19C and 2 packs of ale yeast into the other at 19C, then cooled to 17.5C and let rise back to 18C Lager Yeast 10.1 brix (1.033) ~ 45 hours after pitch 6.6 brix (1.011) ~ 67 hours after pitch 5.8 brix (1.006) ~114 hours from pitch Ale Yeast 10.3 brix (1.034) ~ 45 hours after pitch 8.3 brix (1.022) ~ 67 hours after pitch 5.8 brix (1.006) ~114 hours from pitch

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