|
Saturday, 28 March 2009 |
Category Lager
Recipe Type Partial Mash
Fermentables
7 lbs. American six row malt (80%)
1.75 lbs. flaked maize (20%)
Hops
25 g. Cluster hops pellets @7.5% - 1hr boil
.25 oz. Styrian Goldings @5.2% - 10 min. boil plus
.25 oz. Styrian Goldings @5.2% - 15 min. settling
Other
9 gallons moderately (temp.) hard well water boiled to soften
Yeast
New Ulm yeast
Procedure Mash schedule:
Doughed in 8.5 qts. 58C water to get
50C protein rest, 30 min., (pH 5.5), then infused w/ 3 qts. boiling water to
60C sac. rest for 15 minutes, then boosted w/ burner to
70C sac. rest for 40 minutes, then boosted w/ burner to
76C mashoff for 10 min.
Lautered in insulated Zapap, collected 7 gal. @ 1.041 for 32.8 p/p/g. Note - Beautifully clear wortwith minimum recirculation, easy sparge. Boil - 1 hr
Hopped to 25 IBU target.
Counter current cooled to 64F, 4.75 gallons collected at 1.055, then diluted to 5.5 gallons at 1.048 in 7 gallon carboy, force chilled in snowbank to 50F. Pitched New Ulm yeast from bottom of 3 liter starter. Fermented @ 50F - 52F 12 days, racked, lagered seven weeks @ 33F, kegged, conditioned with 10 psi @ 38F, then dispensed at 42F-44F. The flavor showed best at mid 40sF and when drawn to give a good head and reduced carbonation.
Trackback(0)
 |
Home 
Recipes 
TrackBack URI for this entry
Subscribe to this comment's feed
