Lite American Lager 
All Grain Recipe
Submitted By: Michel (Shared)
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| Brewer: Michel Lecavalier | |
| Batch Size: 5.00 gal | Style: Standard American Lager ( 1B) |
| Boil Size: 7.32 gal | Style Guide: BJCP 2008 |
| Color: 2.5 SRM | Equipment: Turkey fryers and Colman cooler |
| Bitterness: 10.0 IBUs | Boil Time: 90 min |
| Est OG: 1.039 (9.6° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.007 SG (1.7° P) | Fermentation: Lager, Three Stage |
| ABV: 4.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4.50 g |
Calcium Chloride (Mash 60 min) |
Misc |
1 |
| 2.70 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
2 |
| 0.70 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 6 lbs 0.13 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
4 |
| 1 lbs 8.03 oz |
Rice, Flaked (0.0 SRM) |
Grain |
5 |
| 0.71 oz |
Acid Malt (3.0 SRM) |
Grain |
6 |
| 0.44 oz |
Hallertauer [5.6%] - Boil 60 min |
Hops |
7 |
| 1.0 pkgs |
American Lager Yeast (White Labs #WLP840) |
Yeast |
8 |
Taste Notes
Good, clean, crisp beer. Head retention a bit low, would like to increase that next time.Notes
pre boil OG 1.032
OG 1.044
Volume: just over the 5 gal line
Potential FG (75-80% attinutation) is 1.011 - 1.009
44*0.25= 11
44*0.20= 8.8
2/3 attinuation reached when gravity is between 1.022 - 1.021
3/4 attinuation reached when gravity is between 1.019 - 1.018
2013-10-23: Raised themp to 17C for a diacetyl rest. Gravity at 1.014
2013-10-25: Gravity at 1.006
2013-10-26: Gravity at 1.006. Racked into secondary, droped temperature to 10C
2013-10-28: Dropped temperature to 8C
2013-11-03: Dropped to 1C for lagering. Temperature was dropped 1C per day.
2013-12-03: Botteling with carb level 2.65. 110gr of corn sugar added.
This Recipe Has Not Been Rated
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