Styling 52-PrimaryWNott16F-

All Grain Recipe

Submitted By: reefball (Shared)
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Brewer: Todd Barber
Batch Size: 6.00 galStyle: Specialty Beer (23A)
Boil Size: 7.10 galStyle Guide: BJCP 2008
Color: 5.0 SRMEquipment: 1 Pot Recirculating Mash/Boil
Bitterness: 21.8 IBUsBoil Time: 95 min
Est OG: 1.061 (14.9° P)Mash Profile: Recirculating BIAB Burton Opti
Est FG: 1.011 SG (2.7° P)Fermentation: Nothingham Danstar Ideal
ABV: 6.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.05 gal Venice City Water Water 1
2.00 g PH 5.2 Stabilizer (Mash 60 min) Misc 2
10 lbs Premium Pale Malt (2 Row) US-Lot 30412 (1.9 SRM) Grain 3
1 lbs 12.00 oz Munich Malt - 8-10L (10.0 SRM) Grain 4
14.00 oz Instant Long Grain White Rice (1.0 SRM) Grain 5
8.00 oz Oats, Quaker Instant (1.0 SRM) Grain 6
1.20 g Diammonium Phosphate (Mash 0 min) Misc 7
2.00 oz Tettnang US / "German Label" (US Brewcraft) [4.7%] - Boil 30 min Hops 8
4.00 oz Hallertauer...German Hallertauer (AKA German Tradition) [3.2%] - Boil 1 min Hops 9
1 pkgs Nottingham (Danstar #-) Yeast 10

Taste Notes

Note for Judging..... I had my own style in mind. It only fits as a Specialty Beer for judging, but here is what I am targeting. Basically this is an American inspired, Flordia adapted Bohemian Pilsner with Indianized German hops and a creamy English head. Starting with the harder spring water of Florida amped up with German noble hops bursted like a micro IPA then bring out Bohemian malt richness and the best of world complex malts, next it's given given a creamy, nearly white head, with a cookie like hint of English Oatmeal and crisped up to "Export" punch but in a bit of a lighter Contineal style with perhaps a touch of rice or corn and a high percentage of Pilsner malts. Tinyest bit of floral notes or esters typically done with neutral ale yeasts done nearly lagering temperatures. No oxidized flavors. No Diacetyl. Bitterness should balances malt perfectly. Carbonated to a creamy, monmentarily standing head.

Notes

Mash Scedule (as brewed) 122 --> 136 F over 15 minutes Power level 6 on Burton 136 __>145F over 16 minutes Power level 7 on Burton 145-->153 over 14 minutes Power lever 10 on Burton Measured Plato 9P 153--> 158.5 over 10 minutes Power level 8-10 MP 11P 158.5-161.1 over 5 minutes Power Level 8 MP 11.8P 161.1 --> 165 over 10 minutes Power Level 7-8 MP 12.8 Start Boil 36 minutes to full boil--Tet. hops in 76 Minutes---Aroma/Flavor hops in 77 Minutes-->cube 116 Minutes-->cube into swimming pool YEAST Started with O2 on stir plate pitched at 74F --> 62F within a hour. Used pressed tailing from mash for starter volume and added 1 gram of Diamonia Phosphate GOLD STAR MASH AND BOIL.