22.B. 256 Landbier

All Grain Recipe

Submitted By: BrewBama (Shared)
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Brewer: Dwain
Batch Size: 5.50 galStyle: American Amber Ale (19A)
Boil Size: 7.50 galStyle Guide: BJCP 2015
Color: 11.5 SRMEquipment: 1. Infussion (with HERMS @73%)
Bitterness: 30.1 IBUsBoil Time: 60 min
Est OG: 1.050 (12.3° P)Mash Profile: 2. Single Infusion, Medium Body, Batch Sparge
Est FG: 1.012 SG (3.1° P)Fermentation: 1. Ale
ABV: 5.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.00 gal Distilled Water Water 1
9 lbs Brewer's Malt, 2-Row, Premium (Great Western) (2.0 SRM) Grain 2
1 lbs Aromatic Malt (Briess) (20.0 SRM) Grain 3
0.50 tsp Brewtan B (Mash 60 min) Misc 4
0.12 tsp Phosphoric Acid 10% (Mash 60 min) Misc 5
1.00 tsp Calcium Chloride (Mash 60 min) Misc 6
12.00 oz Caramel Malt - 40L (Briess) [Steep] (40.0 SRM) Grain 7
8.00 oz Caramel Malt - 120L (Briess) [Steep] (120.0 SRM) Grain 8
1.75 tsp Gypsum (Calcium Sulfate) (Boil 60 min) Misc 9
0.13 tsp Salt (Boil 60 min) Misc 10
0.66 oz Columbus/Tomahawk/Zeus (CTZ) [15.6%] - Boil 30 min Hops 11
0.50 oz Centennial [6.6%] - Boil 10 min Hops 12
0.50 oz Cascade [6.1%] - Boil 10 min Hops 13
1.00 Whirlfloc Tablet (Boil 5 min) Misc 14
0.50 oz Centennial [10.0%] - Boil 0 min Hops 15
0.50 oz Cascade [5.5%] - Boil 0 min Hops 16
1.4 pkgs American West Coast Ale (Lallemand/Danstar #BRY-97) Yeast 17
2.00 tsp Fermax (Primary 1 min) Misc 18

Taste Notes

Turned out EXACTLY like I intended. Great beer. Brewing Classic Styles pg 137 Batch Vol: 6.50 gal Calcium: 109.0 ppm - Magnesium: 0.0 ppm Sodium: 8.2 ppm - Sulfate: 156.5 ppm Chloride: 90.3 ppm - Bicarbonate: 0.0 ppm Residual Alkalinity: -77.9 ppm Sulfite/Chloride Ratio: 1.73

Notes

Landbier roughly translates to “country beer” when each brewery had their own house beer. Something that is true to what I like to drink and what we’ve developed over time. https://craftbeercellar.com/blog/blog/2016/02/14/what-the-fck-is-a-landbier/ 1. ONLY mash malts/grains that require it. DO NOT mash malts that don’t require it. (Crystal and Roast malts.) They screw with pH. Hold Crystal and Roast malts to Mash Out (15 minutes)/Sparge (15 minutes). (30 min hot steep) 2. Pretreat total Brewhaus liquor to ~5.5 pH. I use 1/8 tsp 10% Phosphoric Acid in 9 gal Distilled Water. Add Brewtan B to 5 gal. strike liquor, sparge with 4 gal. 3. Adjust Mash with 1 tsp CaCl, or 1 tsp Gypsum, or a combo of the two to equal 1 tsp total. Add direct to MLT on top of grain. (50 ppm Ca in 5 gal mash volume) 4. Add any other salt additions to the boil targeting post boil volume concentration.

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