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01
Standard American Lager • All Grain • 25 L
0
April 10, 2013 am 03:56am
0.0/5.0 0 ratings
Ingredients (All Grain, 25 L)
- 3.5 kg
Pilsen 2RS Malt; Castle Malting
Pilsen 2RS Malt; Castle Malting
Features: The lightest coloured Belgian malt. Produced from the finest European two-row spring barley varieties: Henley, Tipple, Sebastian, Prestige, Thorgall. Kilned at up to 80- 85°C. Usage: All beer types. Can be used up to 100% or as part of the mixture. Characteristics: The lightest in colour and low in protein, this malt is well modified and can be easily mashed with a single-temperature infusion. Our Pilsen malt carries a strong, sweet malt flavour and contains enough enzymatic power to be used as base malt.
- 0.1 kg
Belgian Wheat Malt
Belgian Wheat Malt
Malted wheat for use in Wheat beers.
- 0.9 kg
Corn Grits
Corn Grits
Imparts a corn/grain taste. Use in American lagers.
- 20 g
Saaz - 2.8 AA% whole; boiled 30 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 20 g
Tettnanger - 4.5 AA% whole; boiled 1 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 20 g
Saaz - 2.8 AA% whole; boiled 60 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
Fermentis W-34/70 Saflager W-34/70
Fermentis W-34/70 Saflager W-34/70
This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Thanks to its technological properties, this strain has become the most popular strain for lager brewing and is used by industrial breweries and brewing groups around the globe. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 1 - Light Lager
Subcategory: B - Standard American Lager
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.038 | 1.040 - 1.050 |  |
| Terminal Gravity: | 1.006 | 1.004 - 1.010 | |
| Color: | 2.3 SRM | 2 - 4 | |
| Alcohol: | 4.3% ABV | 4.2% - 5.3% | |
| Bitterness: | 10.5 IBU | 8 - 15 | |
Discussion
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