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lite bright 3

lite bright 3

Premium American Lager : Extract : 5 gal

the plumber

something light for the mass produced masses

October 27, 2012 at 08:04am

0.0/5.0 0 ratings

Ingredients (Extract5 gal)

  • 0.25 lbs Caramalt 15; Bairds Malt

    Caramalt 15; Bairds Malt

    Caramalts are used to give colour and flavour to pale Lager beers but should be used with care to avoid making the beer too dark or giving it too cloying a flavour. They also change the oxidation - reduction state of a beer, and can therefore improve the stability of a beer by preventing the formation of oxidised (cardboard) flavours.

  • 3.00 lbs CBW® Pilsen Light Liquid (Malt Extract); Briess

    CBW® Pilsen Light Liquid (Malt Extract); Briess

    Neutral to subtle flavor. Characteristics & Applications: • CBW® Pilsen Light is a liquid, 100% pure malted barley extract made from 100% Briess malts and water. It is the lightest pure malted barley extract available and produces a very crisp, clear wort. • CBW® Pilsen Light can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance.

  • 1.00 lbs CBW® Pilsen Light Powder (Dry Malt Extract); Briess

    CBW® Pilsen Light Powder (Dry Malt Extract); Briess

    Neutral to subtle flavor. Characteristics & Applications: • CBW® Pilsen Light is a liquid, 100% pure malted barley extract made from 100% Briess malts and water. It is the lightest pure malted barley extract available and produces a very crisp, clear wort. • CBW® Pilsen Light can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance.

  • 1.00 lbs Invert Sugar

    Invert Sugar

    Increases alcohol. Use in some Belgian or English ales. Made from sucrose & is 5-10% less fermentable than sucrose. Does not contain dextrins.

  • 1.00 lbs Corn Sugar

    Corn Sugar

    Use in priming beer or in extract recipes where flaked maize would be used in a mash.

  • 1.0 oz Tettnanger - 3.7 AA% pellets; boiled 60 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • 0.50 oz Czech Saaz - 3.6 AA% pellets; boiled 15 min

    Czech Saaz

    Very mild. 'Noble'.

  • 0.50 oz Czech Saaz - 3.6 AA% pellets; boiled 1 min

    Czech Saaz

    Very mild. 'Noble'.

  • 1 ea Whirlfloc Tablets (Irish moss) - @ 15 (omitted from calculations)

    Whirlfloc Tablets (Irish moss)

    Enhanced Irish Moss in convenient tablet form

  • 1 ea Wyeast Nutrient - servo tab @ 12 (omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • Danstar Nottingham

    Danstar Nottingham

    The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!

Notes

bag of ice @cooling or ice saved from fridge

Style (BJCP)

Category: 1 - Light Lager

Subcategory: C - Premium American Lager

Range for this Style
Original Gravity: 1.047 1.046 - 1.056
Terminal Gravity: 1.009 1.008 - 1.012
Color: 2.5 SRM 2 - 6
Alcohol: 5.0% ABV 4.60% - 6.00%
Bitterness: 20.0 IBU 15.00 - 25.00

Discussion

the plumber

will brew today...28 oct..should call it frankenbeer.. for the storm

2012-10-28 9:37am

frankenbeer

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