All Grain Recipe
Submitted By: glienhard (Shared)
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| Brewer: Garry | |
| Batch Size: 6.00 gal | Style: International Pale Lager ( 2A) |
| Boil Size: 7.47 gal | Style Guide: BJCP 2015 |
| Color: 2.9 SRM | Equipment: Brew Pot (7+gal) and Gott Cooler (10 Gal) |
| Bitterness: 18.9 IBUs | Boil Time: 60 min |
| Est OG: 1.047 (11.6° P) | Mash Profile: Single Infusion, Light Body |
| Est FG: 1.008 SG (2.2° P) | Fermentation: Ale, Two Stage |
| ABV: 5.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.17 gal |
Winter Creek |
Water |
1 |
| 3.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 3.00 g |
Salt (Mash 60 min) |
Misc |
3 |
| 7 lbs 4.00 oz |
BEST Pilsen Malt (BESTMALZ) (1.8 SRM) |
Grain |
4 |
| 1 lbs 8.00 oz |
Polenta (corn) (1.3 SRM) |
Grain |
5 |
| 12.00 oz |
Acidulated (BestMälz) (1.5 SRM) |
Grain |
6 |
| 8.00 oz |
Carapils (Briess) (1.5 SRM) |
Grain |
7 |
| 0.25 oz |
Pekko [15.6%] - Boil 50 min |
Hops |
8 |
| 0.25 oz |
Pekko [15.6%] - Boil 15 min |
Hops |
9 |
| 1.0 pkgs |
Que Bueno (Imperial Yeast #L09) |
Yeast |
10 |
Taste Notes
Takes Que Bueno about 3-4 weeks to fall out of the beer once it is crashed.Notes
Cook polenta classic ratio is 1 part polenta to 4 parts water
Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
8.5lb of grain to be mashed at 148F
Add 1.5lb of polenta and raise mash to 158F
Sparge as normal
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(1 ratings)
by glienhard