Citrus Lager (Staycation)

All Grain Recipe

Submitted By: Jploium0215 (Shared)
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Batch Size: 5.50 galStyle: American Lager ( 1B)
Boil Size: 6.99 galStyle Guide: BJCP 2015
Color: 3.7 SRMEquipment: ANVIL Foundry 10.5 (5 gal batch) size
Bitterness: 16.0 IBUsBoil Time: 45 min
Est OG: 1.043 (10.7° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.008 SG (2.0° P)Fermentation: Ale, Two Stage
ABV: 4.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
4.00 g Calcium Chloride (Mash 60 min) Misc 1
4.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
3.50 ml Lactic Acid (Mash 60 min) Misc 3
8 lbs Superior Pilsen Malt (Great Western) (1.7 SRM) Grain 4
1 lbs 4.00 oz Rice, Flaked (1.0 SRM) Grain 5
4.00 oz Crystal 15, 2-Row, (Great Western) (15.0 SRM) Grain 6
2.00 oz Crystal 40, 2-Row, (Great Western) (40.0 SRM) Grain 7
0.50 tsp Brewtan-B (Mash 60 min) Misc 8
0.75 ml Lactic Acid (Sparge 60 min) Misc 9
0.38 oz Magnum [11.5%] - Boil 45 min Hops 10
1.00 Whirlfloc Tablet (Boil 15 min) Misc 11
0.50 oz Hallertauer Mittelfrueh [3.6%] - Boil 15 min Hops 12
1.00 tsp Fermax Yeast Nutrient (Boil 15 min) Misc 13
2.0 pkgs Global (Imperial #L13) Yeast 14
2.00 Lime Zest (Secondary 3 days) Misc 15
1.00 Lemon Zest (Secondary 3 days) Misc 16
1.00 Orange Zest (Secondary 3 days) Misc 17
0.25 Ginger Root (Secondary 3 days) Misc 18

Notes

Citrus additions are for EACH 5 gallons. Zest from 2 limes, 1 lemon, 1 orange, and 1/4 of a small ginger root PER KEG. Citrus was added in keg/secondary for 3 days. Water was base house water, mash PH was 5.3.

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