link is better than screenshot
cut off the important bit!
https://www.homebrewtalk.com/threads/miller-lite-really-triple-hopped.123937/
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 5.50
Anticipated OG: 1.030 Plato: 7.68
Anticipated SRM: 2.0
Anticipated IBU: 17.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 18.00 Percent Per Hour
Pre-Boil Wort Size: 6.85 Gal
Pre-Boil Gravity: 1.022 SG 5.64 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
36.4 2.00 lbs. Pale Malt(2-row) America 1.036 2
31.8 1.75 lbs. Pale Malt(6-row) America 1.035 2
31.8 1.75 lbs. Flaked Corn (Maize) America 1.040 1
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.60 oz. Cascade Pellet 5.75 17.0 60 min.
1.00 oz. Cascade - Iowa Whole 5.75 0.0 0 min.
1.00 oz. Cascade - Iowa Whole 5.75 0.0 Dry Hop
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Amylase Enzyme 14 Days( 2ndary fermenter)
Yeast
-----
Fermentis US-05 Safale (For Summer brewing)
Chuck's version calls for Wyeast 2007
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 5.50
Water Qts: 7.43 - Before Additional Infusions
Water Gal: 1.86 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.35 - Before Additional Infusions
Saccharification Rest Temp : 147 Time: 90
Mash-out Rest Temp : 175 Time: 10
Sparge Temp : 175 Time: 10
Total Mash Volume Gal: 2.30 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
-----
The enzyme goes in the 2ndary - DON'T FORGET THIS!!!!
The enzyme makes it dry, so its clean and crisp, plus it boosts the alcohol.
I needed a blow-off on my secondary. It bubbled like crazy for a week.