Styling 52-PrimaryWNott16F- 
All Grain Recipe
Submitted By: reefball (Shared)
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| Brewer: Todd Barber | |
| Batch Size: 6.00 gal | Style: Specialty Beer (23A) |
| Boil Size: 7.10 gal | Style Guide: BJCP 2008 |
| Color: 5.0 SRM | Equipment: 1 Pot Recirculating Mash/Boil |
| Bitterness: 21.8 IBUs | Boil Time: 95 min |
| Est OG: 1.061 (14.9° P) | Mash Profile: Recirculating BIAB Burton Opti |
| Est FG: 1.011 SG (2.7° P) | Fermentation: Nothingham Danstar Ideal |
| ABV: 6.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.05 gal |
Venice City Water |
Water |
1 |
| 2.00 g |
PH 5.2 Stabilizer (Mash 60 min) |
Misc |
2 |
| 10 lbs |
Premium Pale Malt (2 Row) US-Lot 30412 (1.9 SRM) |
Grain |
3 |
| 1 lbs 12.00 oz |
Munich Malt - 8-10L (10.0 SRM) |
Grain |
4 |
| 14.00 oz |
Instant Long Grain White Rice (1.0 SRM) |
Grain |
5 |
| 8.00 oz |
Oats, Quaker Instant (1.0 SRM) |
Grain |
6 |
| 1.20 g |
Diammonium Phosphate (Mash 0 min) |
Misc |
7 |
| 2.00 oz |
Tettnang US / "German Label" (US Brewcraft) [4.7%] - Boil 30 min |
Hops |
8 |
| 4.00 oz |
Hallertauer...German Hallertauer (AKA German Tradition) [3.2%] - Boil 1 min |
Hops |
9 |
| 1.0 pkgs |
Nottingham (Danstar #-) |
Yeast |
10 |
Taste Notes
Note for Judging.....
I had my own style in mind. It only fits as a Specialty Beer for judging, but here is what I am targeting.
Basically this is an American inspired, Flordia adapted Bohemian Pilsner with Indianized German hops and a creamy English head.
Starting with the harder spring water of Florida amped up with German noble hops bursted like a micro IPA then bring out Bohemian malt richness and the best of world complex malts, next it's given given a creamy, nearly white head, with a cookie like hint of English Oatmeal and crisped up to "Export" punch but in a bit of a lighter Contineal style with perhaps a touch of rice or corn and a high percentage of Pilsner malts. Tinyest bit of floral notes or esters typically done with neutral ale yeasts done nearly lagering temperatures. No oxidized flavors. No Diacetyl. Bitterness should balances malt perfectly. Carbonated to a creamy, monmentarily standing head.
Notes
Mash Scedule (as brewed)
122 --> 136 F over 15 minutes Power level 6 on Burton
136 __>145F over 16 minutes Power level 7 on Burton
145-->153 over 14 minutes Power lever 10 on Burton Measured Plato 9P
153--> 158.5 over 10 minutes Power level 8-10 MP 11P
158.5-161.1 over 5 minutes Power Level 8 MP 11.8P
161.1 --> 165 over 10 minutes Power Level 7-8 MP 12.8
Start Boil
36 minutes to full boil--Tet. hops in
76 Minutes---Aroma/Flavor hops in
77 Minutes-->cube
116 Minutes-->cube into swimming pool
YEAST
Started with O2 on stir plate pitched at 74F --> 62F within a hour.
Used pressed tailing from mash for starter volume and added 1 gram of Diamonia Phosphate
GOLD STAR MASH AND BOIL.This Recipe Has Not Been Rated
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