(087) Amber lager/ ipa / MTF sour 
All Grain Recipe
Submitted By: andrewmaixner (Shared)
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| Brewer: Andrew Maixner | |
| Batch Size: 16.00 gal | Style: International Amber Lager (2B) |
| Boil Size: 17.40 gal | Style Guide: BJCP 2015 |
| Color: 12.4 SRM | Equipment: Andrew's 20 Gallon eBIAB 15 Gallon Batch |
| Bitterness: 17.1 IBUs | Boil Time: 60 min |
| Est OG: 1.046 (11.4° P) | Mash Profile: BIAB, medium Body, with pour sparge |
| Est FG: 1.011 SG (2.7° P) | Fermentation: Quick lager |
| ABV: 4.6% | Taste Rating: 0.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 19.64 gal |
reverse osmosis |
Water |
1 |
| 23 lbs |
BEST Red X (BESTMALZ) (15.2 SRM) |
Grain |
2 |
| 3 lbs |
White Wheat Malt (2.4 SRM) |
Grain |
3 |
| 21.82 ml |
Lactic Acid (Mash 30 min) |
Misc |
4 |
| 7.27 g |
Calcium Chloride (Mash 30 min) |
Misc |
5 |
| 7.27 g |
Gypsum (Calcium Sulfate) (Mash 30 min) |
Misc |
6 |
| 1.00 oz |
El Dorado [13.0%] - Boil 30 min |
Hops |
7 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
8 |
| 2.00 oz |
Azacca [12.0%] - Steep 15 min |
Hops |
9 |
| 2.00 oz |
El Dorado [15.0%] - Steep 15 min |
Hops |
10 |
| 1.0 pkgs |
Saflager Lager (DCL/Fermentis #W-34/70) |
Yeast |
11 |
| 1.0 pkgs |
Tropical IPA (Omega #OYL-200) |
Yeast |
12 |
| 2.00 tsp |
Amyloglucosidase Enzyme (Primary 60 min) |
Misc |
13 |
| 1.00 tsp |
Gelatin (Secondary 5 days) |
Misc |
14 |
| 1.00 oz |
El Dorado [15.0%] - Dry Hop 5 days |
Hops |
15 |
| 1.00 oz |
Vic Secret [15.5%] - Dry Hop 5 days |
Hops |
16 |
Notes
Split. Run off 4.5 gal at 10 MINUTES / ? IBU, for sour, top up
Continue as normal for Amber lager and IPA.
IPA will get dry hop.
<BR>
Added RO water: 13.5 gal
Added minerals and lactic acid
Mashed in at 155 for 40 min at 150-156
Sparged with 5gal RO and let drain
Collected ~16.5 gallons wort at 1.045 preboil
Boiled for 10 minutes,
ran off 4.5 gallons (tok 6 minutes) through the chiller and diluted with one more gallon water, measured 1.041 for MTF blend
Boiled 15 min with whirlfloc
Ran off 4.25 gal and diluted for lager. OG 1.045, PITCHED AMG and 34/70
Whirlpoold at 165f for 20 minutes with 2 oz azacca and eldorado
<BR>
IPA: OG about 1.048, Added AMG, Pitched super old jug of oyl-200. 69F ambient. day 3: added dry hops, 1oz Vic Secret, 1 oz El Dorado. 11/22/19: had stopped bubbling a couple days ago. Added .2g kmeta (5ppm) and sealed, moved to garage to cold crash. Kegged next day (had some issues so it wasn't a oxygen-free closed transfer), force carbed. FG 1.003.
IPA was overall just not that great. The red x malt does not lend itself to ipas at least not in this amount.
<BR>
lager: OG 1.045, .5tsp AMG and 34/70. Started at 75F, ambient temp 55F. Raised 2F per day, to 68F.
Lager was ok, not amazing. Not bad at all.
SOUR: (unhopped raw)
March: tasted barely sour at all.
6/8/20: 1.006, 2.95pH (it did not taste that sour.) Added 1oz hallertau (1.5AA), and AMG.
Debating weather to add a dark syrup, or some experimental hop later? This Recipe Has Not Been Rated
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