DaleJ
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- German Lager (White Labs #WLP830)
- Yeast Starter
- 2L
- Additional Yeast or Yeast Starter
- 2 vials into starter
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.050
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 90
- IBU
- 20
- Color
- 3.6
- Primary Fermentation (# of Days & Temp)
- 14
- Secondary Fermentation (# of Days & Temp)
- 10
- Additional Fermentation
- 45-60 days
- Tasting Notes
- Malty German Beer Hall lager - attempt at Augustiner Lagerbier Hell clone.
Recipe: Dalestiner Lagerbier Hell
Style: Munich Helles
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 8.25 gal
Estimated OG: 1.050 SG
Estimated Color: 3.6 SRM
Estimated IBU: 20.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
9.75 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 90.70 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 9.30 %
31.00 gm Hallertauer Mittelfrueh [4.00 %] (60 min)Hops 16.3 IBU
15.30 gm Tettnang [4.50 %] (25 min) Hops 3.7 IBU
2 Pkgs German Lager (White Labs #WLP830) Yeast-Lager
Mash Schedule: Temperature Mash, 2 Step, Full Body
Total Grain Weight: 10.75 lb
----------------------------
Temperature Mash, 2 Step, Full Body
Step Time Name Description Step Temp
30 min Protein Rest Add 12.00 qt of water at 132.8 F 122.0 F
15 min Beta Sacch. Add 4.00 qt of boiling water and heat to 146 146.0 F
15 min Alpha Sacch. Add 4.00 qt of boiling water and heat to 156 156.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Add 1.00 gal of 168.0F water then drain.
Batch sparge with 4.50 gal of 168.0F water, drain.
1.041 Pre-boil SG @ 8.25 gal
Style: Munich Helles
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 8.25 gal
Estimated OG: 1.050 SG
Estimated Color: 3.6 SRM
Estimated IBU: 20.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
9.75 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 90.70 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 9.30 %
31.00 gm Hallertauer Mittelfrueh [4.00 %] (60 min)Hops 16.3 IBU
15.30 gm Tettnang [4.50 %] (25 min) Hops 3.7 IBU
2 Pkgs German Lager (White Labs #WLP830) Yeast-Lager
Mash Schedule: Temperature Mash, 2 Step, Full Body
Total Grain Weight: 10.75 lb
----------------------------
Temperature Mash, 2 Step, Full Body
Step Time Name Description Step Temp
30 min Protein Rest Add 12.00 qt of water at 132.8 F 122.0 F
15 min Beta Sacch. Add 4.00 qt of boiling water and heat to 146 146.0 F
15 min Alpha Sacch. Add 4.00 qt of boiling water and heat to 156 156.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Add 1.00 gal of 168.0F water then drain.
Batch sparge with 4.50 gal of 168.0F water, drain.
1.041 Pre-boil SG @ 8.25 gal