Lakehouse Summer Ale AG 
All Grain Recipe
Submitted By: ChrisS (Shared)
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| Brewer: ChrisS | |
| Batch Size: 5.50 gal | Style: American Wheat or Rye Beer (6D) |
| Boil Size: 6.50 gal | Style Guide: BJCP 2008 |
| Color: 6.0 SRM | Equipment: Pot (9 gal) - BIAB |
| Bitterness: 13.6 IBUs | Boil Time: 60 min |
| Est OG: 1.047 (11.7° P) | Mash Profile: Double Infusion, Light Body |
| Est FG: 1.008 SG (2.1° P) | Fermentation: Ale, Single Stage |
| ABV: 5.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 3.30 g |
Calcium Chloride (Mash 75 min) |
Misc |
1 |
| 0.10 ml |
Lactic Acid - Sparge only (Mash 0 min) |
Misc |
2 |
| 0.20 g |
Potassium Metabisulfate (Mash 0 min) |
Misc |
3 |
| 2.20 g |
Epsom Salt (MgSO4) (Mash 75 min) |
Misc |
4 |
| 2.20 g |
Gypsum (Calcium Sulfate) (Mash 75 min) |
Misc |
5 |
| 1.00 oz |
Chocolate Wheat Malt (400.0 SRM) |
Grain |
6 |
| 1 lbs |
Wheat, Torrified (1.7 SRM) |
Grain |
7 |
| 4 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
8 |
| 3 lbs |
Wheat Malt, Ger (2.0 SRM) |
Grain |
9 |
| 8.00 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
10 |
| 2.00 oz |
Acidulated Malt (2.0 SRM) |
Grain |
11 |
| 0.50 oz |
Hallertauer [3.1%] - Boil 60 min |
Hops |
12 |
| 0.50 oz |
Hallertauer [3.1%] - Boil 45 min |
Hops |
13 |
| 1.00 items |
Immersion chiller (Boil 15 min) |
Misc |
14 |
| 3.00 items |
Lemon zest (Boil 15 min) |
Misc |
15 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
16 |
| 4.00 g |
Seeds of Paradise (Boil 5 min) |
Misc |
17 |
| 1.00 tsp |
Yeast Nutrient (Boil 5 min) |
Misc |
18 |
| 1.00 oz |
Saaz [6.5%] - Steep 5 min |
Hops |
19 |
| 1.0 pkgs |
American Wheat Ale (Wyeast Labs #1010) |
Yeast |
20 |
Notes
Add water adjustments to 7.5 gal water in large brew pot. Transfer 4.75 gal to small brew pot and add lactic. Then transfer 2 gal to stock pots. Heat strike water in large brew pot to 151F . Put basket with grain bag in large brew pot, dough in grains, stir, put lid on and mash at 140F for 30 min protein rest. While mashing, heat water in small brew pot to 200F. After protein rest, add 3 qt to mash from small brew pot and hold mash at 148F for 45 min saccharification. During sacch, keep small brew pot at boiling and stock pots to 170F. After sacch, iodine check mash for conversion then add remainder (8 qts) from small brew pot to mash and mash out at 168F for 10 min. During mash out, keep stock pot water at 170F. After mash out, lift bag, sparge with stock pot water and let it drain into brew pot. Dispose of grains and bring to a boil. Follow 60 min boil schedule. Use fresh lemon zest and lightly cracked paradise seeds.
6/27/14 - OG 1.043. Starter with WY1010 had BIG blowout. Lost a lot of yeast but pitched it anyway. Zero fermenter activity at 24 hours so repitched with MJ20. Checked 7/8 - SG 1.010. Bottled 5 gal on 7/14/14 with 4.5 oz corn sugar. FG 1.010, 77% attenuation, 4.3% ABV.
6/24/16 - RO water. OG 1.044. NEXT TIME MASH HIGHER AND LONGER. 5.3 gal at 64F. 7/9/16 - Bottled 5 gal at 2.6 vol with 4.5 oz corn sugar. FG 1.007, 84% attenuation, 4.8% ABV.This Recipe Has Not Been Rated
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