(087) Amber lager/ ipa / MTF sour

All Grain Recipe

Submitted By: andrewmaixner (Shared)
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Brewer: Andrew Maixner
Batch Size: 16.00 galStyle: International Amber Lager (2B)
Boil Size: 17.40 galStyle Guide: BJCP 2015
Color: 12.4 SRMEquipment: Andrew's 20 Gallon eBIAB 15 Gallon Batch
Bitterness: 17.1 IBUsBoil 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 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?

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