Participation Blue Ribbon 
All Grain Recipe
Submitted By: beebopsbrewing (Shared)
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| Batch Size: 5.00 gal | Style: Premium American Lager ( 1C) |
| Boil Size: 7.25 gal | Style Guide: BJCP 2008 |
| Color: 2.9 SRM | Equipment: BIAB 15.5 gal |
| Bitterness: 15.4 IBUs | Boil Time: 60 min |
| Est OG: 1.048 (11.9° P) | Mash Profile: Single Infusion, Light Body |
| Est FG: 1.009 SG (2.4° P) | Fermentation: My Aging Profile |
| ABV: 5.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10.00 gal |
NWWSD Base + Munich Additions |
Water |
1 |
| 8.01 g |
Chalk (Mash 60 min) |
Misc |
2 |
| 3.51 g |
Baking Soda (Mash 60 min) |
Misc |
3 |
| 1.37 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
4 |
| 6 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
5 |
| 3 lbs |
Corn, Flaked (1.3 SRM) |
Grain |
6 |
| 1.00 oz |
Tettnang [3.1%] - Boil 60 min |
Hops |
7 |
| 0.25 oz |
Saaz [2.6%] - Boil 60 min |
Hops |
8 |
| 0.75 oz |
Saaz [2.6%] - Boil 10 min |
Hops |
9 |
| 1.0 pkgs |
German Lager (White Labs #WLP830) |
Yeast |
10 |
Notes
Great brew day. Overshot the OG but added water to hit 1.050. Very clear worth going into tank; ended up ergo about 5.5 gallons.
4/22/2020 -- pulled from flager tempermentation, checking final gravity. moving to warmer climate for 2-3 days for diacetyl rest.
4/26—transferring to secondary. Internal temp of beer was 70deg. Beer smelled great and very clear. Gravity down to 1.004. Flavor is actually pretty dry and off the mark for this beer. Maybe a lower than pegged mash temp is to blame. Pretty dry and not sweet. We’ll see how it drinks when kegged. This Recipe Has Not Been Rated
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