Lite American Lager

All Grain Recipe

Submitted By: Michel (Shared)
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Brewer: Michel Lecavalier
Batch Size: 5.00 galStyle: Standard American Lager ( 1B)
Boil Size: 7.32 galStyle Guide: BJCP 2008
Color: 2.5 SRMEquipment: Turkey fryers and Colman cooler
Bitterness: 10.0 IBUsBoil Time: 90 min
Est OG: 1.039 (9.6° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.007 SG (1.7° P)Fermentation: Lager, Three Stage
ABV: 4.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
4.50 g Calcium Chloride (Mash 60 min) Misc 1
2.70 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
0.70 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
6 lbs 0.13 oz Pale Malt (2 Row) US (2.0 SRM) Grain 4
1 lbs 8.03 oz Rice, Flaked (0.0 SRM) Grain 5
0.71 oz Acid Malt (3.0 SRM) Grain 6
0.44 oz Hallertauer [5.6%] - Boil 60 min Hops 7
1.0 pkgs American Lager Yeast (White Labs #WLP840) Yeast 8

Taste Notes

Good, clean, crisp beer. Head retention a bit low, would like to increase that next time.

Notes

pre boil OG 1.032 OG 1.044 Volume: just over the 5 gal line Potential FG (75-80% attinutation) is 1.011 - 1.009 44*0.25= 11 44*0.20= 8.8 2/3 attinuation reached when gravity is between 1.022 - 1.021 3/4 attinuation reached when gravity is between 1.019 - 1.018 2013-10-23: Raised themp to 17C for a diacetyl rest. Gravity at 1.014 2013-10-25: Gravity at 1.006 2013-10-26: Gravity at 1.006. Racked into secondary, droped temperature to 10C 2013-10-28: Dropped temperature to 8C 2013-11-03: Dropped to 1C for lagering. Temperature was dropped 1C per day. 2013-12-03: Botteling with carb level 2.65. 110gr of corn sugar added.

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