MASH BOS 2017 For TEB 
All Grain Recipe
Submitted By: jmauriello (Shared)
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| Brewer: Jeff Mauriello | |
| Batch Size: 5.25 gal | Style: International Dark Lager ( 2C) |
| Boil Size: 7.25 gal | Style Guide: BJCP 2015 |
| Color: 13.8 SRM | Equipment: BIAB Kettle 10 gallon |
| Bitterness: 22.7 IBUs | Boil Time: 60 min |
| Est OG: 1.050 (12.3° P) | Mash Profile: BIAB, Medium Body |
| Est FG: 1.012 SG (3.1° P) | Fermentation: Lager, Two Stage |
| ABV: 4.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7 lbs 6.00 oz |
Vienna Malt (Briess) (3.5 SRM) |
Grain |
1 |
| 1 lbs 11.98 oz |
Pale Ale Malt (Avangard) (3.0 SRM) |
Grain |
2 |
| 13.99 oz |
Munich Malt - 20L (20.0 SRM) |
Grain |
3 |
| 4.00 oz |
Melanoiden Malt (20.0 SRM) |
Grain |
4 |
| 3.00 oz |
Blackprinz (500.0 SRM) |
Grain |
5 |
| 0.50 oz |
Magnum [12.0%] - Boil 60 min |
Hops |
6 |
| 0.25 oz |
Saaz [2.9%] - Boil 10 min |
Hops |
7 |
| 0.50 items |
Whirlfloc Tablet (Boil 5 min) |
Misc |
8 |
| 2.0 pkgs |
Saflager Lager (DCL/Fermentis #W-34/70) |
Yeast |
9 |
Notes
No Avangard Vienna malt available so I had to use Briess Goldpils Vienna Malt.
Munich malt lovibond is correct. This is a very dark munich from Avangard.
Fermented with 2 packs of 34/70 sprinkled directly on wort.
Fast lager method. 60 degrees until 75% attenuation then set tempertature to 68 to finish and diacetyl rest. Dropped to 35 degrees to cold crash for rwo days then forced carbonated. No finings other than whirlfloc @5 minutes.
No ph adjustments for mash. Mash settled 5.4ph
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