Pa's Video Board Lager1 
All Grain Recipe
Submitted By: BleacherBrewing (Shared)
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| Brewer: Jason Chalifour | |
| Batch Size: 3.15 gal | Style: International Pale Lager ( 2A) |
| Boil Size: 2.91 gal | Style Guide: BJCP 2015 |
| Color: 3.7 SRM | Equipment: 3 Gal BIAB (8g kettle) |
| Bitterness: 24.4 IBUs | Boil Time: 60 min |
| Est OG: 1.050 (12.4° P) | Mash Profile: BIAB, Light Body |
| Est FG: 1.012 SG (3.1° P) | Fermentation: Ale, Single Stage |
| ABV: 5.0% | Taste Rating: 0.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 3.88 gal |
Salem/Beverly MA |
Water |
1 |
| 1.00 gal |
Distilled Water |
Water |
2 |
| 2.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 1.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
4 |
| 0.50 items |
Campden Tablet (Mash 0 min) |
Misc |
5 |
| 5 lbs 11.88 oz |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
6 |
| 7.88 oz |
Carafoam (2.0 SRM) |
Grain |
7 |
| 0.50 oz |
Perle [8.7%] - Boil 60 min |
Hops |
8 |
| 0.25 tsp |
Irish Moss (Boil 10 min) |
Misc |
9 |
| 0.50 oz |
Liberty [4.5%] - Boil 2 min |
Hops |
10 |
| 0.6 pkgs |
California Lager (Wyeast Labs #2112) |
Yeast |
11 |
Notes
Added approx 4 drops of lactic acid to lower Mash pH. Mashed at around 150 for 90 mins. 12 brix after mash. Calibrated refractometer.
Boiled for 60 mins in 5g kettle. Siphoned into carboy, leaving break material in kettle. Topped off with chilled distilled water. Added pure O2. Pitched yeast at 76F, 1.5 rate. Brought carboy to Cabot Street Brewery to ferment in the basement.
Kegged 12/6/15. Didn't sample or take FG. Wort was at 58F. Ended up with slightly less than 5 g. Keg conditioned with 1.5 oz sugar. This Recipe Has Not Been Rated
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