Peckerhead Lager

All Grain Recipe

Submitted By: dbhanson (Shared)
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Brewer: Dan & Joe
Batch Size: 15.25 galStyle: Premium American Lager ( 1C)
Boil Size: 20.16 galStyle Guide: BJCP 2008
Color: 3.6 SRMEquipment: Red House Brewing
Bitterness: 29.4 IBUsBoil Time: 75 min
Est OG: 1.052 (12.9° P)Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.015 SG (3.7° P)Fermentation: Lager, Two Stage
ABV: 4.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
15.25 gal Portland OR Water 1
30.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
15.00 g Calcium Chloride (Mash 60 min) Misc 3
24 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 4
3 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 5
3 lbs Corn, Flaked (1.3 SRM) Grain 6
2.10 oz Tettnang [4.5%] - Boil 60 min Hops 7
1.82 oz Hallertauer [4.8%] - Boil 30 min Hops 8
1.82 oz Tettnang [4.5%] - Boil 30 min Hops 9
3.00 Whirlfloc Tablet (Boil 15 min) Misc 10
3.0 pkgs American Lager (Wyeast Labs #2035) Yeast 11

Notes

2/5/17 11 AM Made 3000ml Starter with 2 cups pale lager DME 3 packs White Labs American Lager Yeast. femented at 53 dg 2/7/17 07:30 Flame on 15 grms Calcium Chloride 30 grms Gypsum in mash water 1 tsp Hydrocloric Asid in HLT 42 Quarts Water. 10.5 gallons 7.75 in. on stick PH @ 7.1 25 lbs German Pils Malt , 3 lbs Car/Pils , 3 lbs Flaked Corn Maze 8:45 Begin Mash In 08:50 MAsh temp drops to 151F Turn Gas on 08:53 Mash Temp 153 rising Gas off 08:54 MAsh 155 and rising 08:55 MAsh 156 09:04 HLT drops to 169 LP flame ON 09:11 HLT 172 LP Flame OFF 09:12 HLT 173 09:25 Mash PH @ 5.14 Temp 156 deg

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