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Bueschelob Ice II
Premium American Lager • Partial Mash • 5 gal
January 15, 2001 am 07:32am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 2 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1 1/2 lbs
Pacific Northwest Wheat
Pacific Northwest Wheat
- 2 1/2 lbs
Dry Amber; Muntons
Dry Amber; Muntons
Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 1 lbs
Dry Extra Light; Muntons
Dry Extra Light; Muntons
Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
- 1/2 lbs
Barley Raw
Barley Raw
Raw, unmalted barley can be used to add body to your beer. Use in homebrew requires very fine milling combined with a decoction or multi-stage mash. Performs best when used in small quantities with well modified grains.
- 1 lbs
Rice Flaked
Rice Flaked
Used to add fermentables without increasing body or flavor. Produces a milder, less grainy tasting beer. Examples: American lagers, Bohemian lagers, Pilsners
- .5 oz
Hallertau - 5.0 AA% pellets; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 0.25 oz
Hallertau - 5.0 AA% pellets; boiled 30 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
BrewTek CL-380 Saison
BrewTek CL-380 Saison
This yeast leaves a smooth, full character in the malt, with mild yet pleasant esters and flavors reminiscent of apple pie spices. Best used to recreate country French and Belgian Ales as well as Grand Cru styles.
Notes
01/15/01 Mash sugars and grains for 30 min @ 155F, then 175F for 10. This avoids setting mash. Turn off heat and drain kettle at 10 min/gallon. This maximizes sugars. Add 3 qts boiling water during drain to top of grains. Boil wort for 1.5 hours and cool. Add 2-2.5 gallons cold water boiled & cooled. Pour into carbouy and add yeast at 80F. Lock and ferment at 60-68F Original S.G.
Style (BJCP)
Category: 1 - Light Lager
Subcategory: C - Premium American Lager
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.057 | 1.046 - 1.056 |  |
| Terminal Gravity: | 1.012 | 1.008 - 1.012 | |
| Color: | 7.9 SRM | 2 - 6 | |
| Alcohol: | 6.0% ABV | 4.6% - 6% | |
| Bitterness: | 14.0 IBU | 15 - 25 | |
Discussion
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