Cascaic

All Grain Recipe

Submitted By: justinmamy (Shared)
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Batch Size: 6.08 galStyle: German Pils (5D)
Boil Size: 7.67 galStyle Guide: BJCP 2015
Color: 3.5 SRMEquipment: BS3 Grainfather
Bitterness: 34.3 IBUsBoil Time: 60 min
Est OG: 1.048 (12.0° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.010 SG (2.7° P)Fermentation: Ale, Single Stage
ABV: 5.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.45 gal Distilled Water Water 1
9 lbs 7.36 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 2
8.53 oz Vienna Malt (3.5 SRM) Grain 3
8.53 oz Wheat Malt, Bel (2.0 SRM) Grain 4
6.40 oz Acid Malt (3.0 SRM) Grain 5
2.02 g Calcium Chloride (Mash 60 min) Misc 6
2.00 oz Phosphoric Acid 10% (Mash 60 min) Misc 7
1.73 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 8
0.08 g Chalk (Mash 60 min) Misc 9
1.14 g Calcium Chloride (Sparge 60 min) Misc 10
0.97 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 11
1.00 Whirlfloc Tablet (Boil 15 min) Misc 12
1.00 oz Cascade [5.5%] - Boil 10 min Hops 13
0.75 oz Mosaic (HBC 369) [12.2%] - Boil 10 min Hops 14
1.00 oz Cascade [5.5%] - Steep 20 min Hops 15
1.00 oz Mosaic (HBC 369) [12.2%] - Steep 20 min Hops 16
1.0 pkgs German Lager (White Labs #WLP830) Yeast 17
3.00 oz Cascade [5.5%] - Dry Hop 3 days Hops 18
3.00 oz Mosaic (HBC 369) [12.2%] - Dry Hop 3 days Hops 19

Notes

4.46 mash 3.99 sparge mash 150 60 min 90 min boil ferment 10 days @ 50 add dry hops during 3 day 65 degree diacetal rest lager in keg for a month Forgot to switches element to mash- was hovering at 154 by end of mash Measured OG of 1.053 Measured FG 1.012

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