Pulpwood Stacker

All Grain Recipe

Submitted By: BleacherBrewing (Shared)
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Brewer: Jason Chalifour
Batch Size: 5.25 galStyle: International Dark Lager ( 2C)
Boil Size: 6.68 galStyle Guide: BJCP 2015
Color: 20.0 SRMEquipment: Mash & Boil With Cooler
Bitterness: 19.2 IBUsBoil Time: 60 min
Est OG: 1.056 (13.9° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.011 SG (2.9° P)Fermentation: Lager, Two Stage
ABV: 5.9%Taste Rating: 0.0

Ingredients
Amount Name Type #
6.58 gal Balanced Water Profile Water 1
3.95 g Chalk (Mash 60 min) Misc 2
3.24 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
4 lbs CMC Canadian 2-Row Malt (1.8 SRM) Grain 4
2 lbs 8.00 oz Pale Ale, Planet (Muntons) (2.4 SRM) Grain 5
2 lbs 5.36 oz Corn - Yellow, Flaked (Briess) (1.3 SRM) Grain 6
1 lbs 2.72 oz Wheat Malt (Muntons) (2.2 SRM) Grain 7
8.00 oz Chocolate Malt (Muntons) (425.0 SRM) Grain 8
6.20 oz Vienna Malt (Muntons) (4.1 SRM) Grain 9
4.74 oz Caramalt (Muntons) (15.0 SRM) Grain 10
4.00 oz Munich Malt (Muntons) (7.9 SRM) Grain 11
0.40 oz Cascade [5.3%] - Boil 60 min Hops 12
0.40 oz Cluster [7.8%] - Boil 30 min Hops 13
0.25 tsp Irish Moss (Boil 10 min) Misc 14
1.00 oz Mt. Hood [5.4%] - Steep 10 min Hops 15
1 pkgs Pilsen Lager (Wyeast Labs #2007) Yeast 16

Notes

Easy brew day. Stirred mash twice. Thermometer indicated mash started at 154F and finished at 148F. Added 1/2 tsp lactic acid to sparge water. Racked 1/9/19. Tasted samples each time I took a gravity reading. They were progressively better. At racking no hint of diacetyl, clean, maybe a little roasty for style. Ramped temp down to basement temp 53.8F over two days from 64F diacetyl rest, Racked to keg and placed into keezer.
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