Jess - Short & Shotty Lager M&B - AG 5G

All Grain Recipe

Submitted By: BaderBeer (Shared)
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Batch Size: 6.00 galStyle: International Amber Lager ( 2B)
Boil Size: 7.02 galStyle Guide: BJCP 2015
Color: 6.7 SRMEquipment: Mash and Boil
Bitterness: 19.7 IBUsBoil Time: 30 min
Est OG: 1.050 (12.4° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.012 SG (3.0° P)Fermentation: Ale, Two Stage
ABV: 5.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
3.00 g Calcium Chloride (Mash 60 min) Misc 2
9 lbs BEST Vienna (BESTMALZ) (4.6 SRM) Grain 3
3 lbs BEST Pilsen Malt (BESTMALZ) (1.8 SRM) Grain 4
12.00 oz Carahell (Weyermann) (13.0 SRM) Grain 5
8.00 oz BEST Acidulated (BESTMALZ) (3.0 SRM) Grain 6
2.00 ml Lactic Acid - Sparge (Boil 60 min) Misc 7
0.25 tsp Brewtan-B (Boil 30 min) Misc 8
1.00 oz Northern Brewer [7.0%] - Boil 30 min Hops 9
0.50 Whirlfloc Tablet (Boil 15 min) Misc 10
1.00 oz Tettnang, U.S. [4.5%] - Boil 15 min Hops 11
1.00 oz "American Noble" Loral [1.9%] - Steep 10 min Hops 12
0.50 oz "American Noble" Simcoe [2.2%] - Steep 10 min Hops 13
2 pkgs Harvest (Imperial Yeast #L17) Yeast 14

Notes

Mashed in with 5.5 gallons water as 148-150f for 30-40 minutes. Added 1/2 the listed mineralss to mash, Brun'water estimated PH of 5.3. Added second 1/2 minerals to sparge, and 2ml lactic acid. Sparged 3.25-3.5 with 190f water. boiled for 30-40 minutes, then added steeping hops with chiller for 10 minutes. Chilled to 70f and transferred to carboy. OG was 1.050.