BIAB Winter Lager 
All Grain Recipe
Submitted By: Robert_P (Shared)
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| Brewer: R Phillips | |
| Batch Size: 5.50 gal | Style: German Pils ( 5D) |
| Boil Size: 6.85 gal | Style Guide: BJCP 2015 |
| Color: 3.6 SRM | Equipment: Rob BIAB System (6Gal) |
| Bitterness: 31.4 IBUs | Boil Time: 60 min |
| Est OG: 1.047 (11.6° P) | Mash Profile: BIAB, Medium Body |
| Est FG: 1.010 SG (2.5° P) | Fermentation: Lager, Two Stage |
| ABV: 4.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1.00 tsp |
Lactic Acid as needed in mash (Mash 50 min) |
Misc |
1 |
| 8 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
2 |
| 1 lbs |
Vienna Malt (3.5 SRM) |
Grain |
3 |
| 8.00 oz |
Acid Malt (3.0 SRM) |
Grain |
4 |
| 8.00 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
5 |
| 0.50 oz |
Hallertau Magnum [14.0%] - Boil 60 min |
Hops |
6 |
| 1.00 oz |
Tettnang (Tettnang Tettnager) [4.0%] - Boil 10 min |
Hops |
7 |
| 1.00 oz |
Hallertauer Mittelfrueh [4.0%] - Steep 10 min |
Hops |
8 |
| 2.0 pkgs |
Bavarian Lager (Mangrove Jack's #M76) |
Yeast |
9 |
| 1.00 oz |
Hallertauer Mittelfrueh [4.0%] - Dry Hop 5 days |
Hops |
10 |
Notes
Water - 4 gals Distilled , 3 gals Spring
Recipe uses 8 Oz of acid Malt to pull the ph toward 5.2 - Test ph of mash and adjust with lactic acid to around 5.4 ph at the 15 minute mark. ( No Lactic needed ♤)
Dry hops additon made in the keg during part 2 diacytl rest with corn sugar added for keg carbonation. Add hops last 5 days of 15. COLD Crash to drop hops out of suspension.
Move to second serving keg. Lager at refridgerator temp for 30 - 45 days.
Racking to fermentor at +30 minute's chilldown.
This Recipe Has Not Been Rated
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