BlytheStone Light 2.0

All Grain Recipe

Submitted By: knanzer (Shared)
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Brewer: Kevin Nanzer
Batch Size: 24.00 gal	Style: Cream Ale ( 1C)
Boil Size: 28.81 gal	Style Guide: BJCP 2015
Color: 3.6 SRM	Equipment: 13 gallon
Bitterness: 12.8 IBUs	Boil Time: 60 min
Est OG: 1.051 (12.6° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.011 SG (2.8° P)	Fermentation: Lager, Three Stage
ABV: 5.3%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
23.00 ml	Lactic Acid (Mash 60 min)	Misc	1
17.00 g	Calcium Chloride (Mash 60 min)	Misc	2
10.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
24 lbs	Pilsen Malt 2-Row (Briess) (1.2 SRM)	Grain	4
14 lbs	Pale Ale Malt (Rahr) (3.5 SRM)	Grain	5
5 lbs	Rice, Flaked (Briess) (1.0 SRM)	Grain	6
2 lbs	Oats, Flaked (1.0 SRM)	Grain	7
1 lbs	Corn, Flaked (1.3 SRM)	Grain	8
4.00 oz	Melanoidin (Weyermann) (30.0 SRM)	Grain	9
1.00 oz	Magnum [11.9%] - Boil 60 min	Hops	10
2.00 oz	Hallertauer Mittelfrueh [3.8%] - Boil 20 min	Hops	11
2.0 pkgs	Safale American (DCL/Fermentis #US-05)	Yeast	12
2.0 pkgs	Saflager Lager (DCL/Fermentis #W-34/70)	Yeast	13

Notes

23ml lactic in mash resulting in an average 5.15pH mash. mashed around 152 (started at 155 and coolered to 148 over 75 minutes) post boil brix = 12.5 / 1.051 pitched 2 packs of lager yeast into one fermenter at 19C and 2 packs of ale yeast into the other at 19C, then cooled to 17.5C and let rise back to 18C Lager Yeast 10.1 brix (1.033) ~ 45 hours after pitch 6.6 brix (1.011) ~ 67 hours after pitch 5.8 brix (1.006) ~114 hours from pitch Ale Yeast 10.3 brix (1.034) ~ 45 hours after pitch 8.3 brix (1.022) ~ 67 hours after pitch 5.8 brix (1.006) ~114 hours from pitch

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