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Mike's First Lager
Premium American Lager • All Grain • 5.5 gal
December 31, 2001 am 10:05am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 6.5 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
- .75 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 1.5 lbs
Rice Raw
Rice Raw
Lightens flavor without taste. Use in American and Asian lagers.
- .75 oz
Fuggle - 5.0 AA% whole; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .50 oz
Fuggle - 5.0 AA% whole; boiled 30 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .5 oz
Willamette - 4.8 AA% whole; boiled 5 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Notes
Grind the raw rice - Cook it for 20 minutes until soft Mash with cara-pils and 2-row malt Use 150 degree strike water to start the step mash.. Step Mash: 122 degrees for 30 minutes 150 degrees for 60 minutes mash out at 165 (if possible) for 10 minutes -------------------------------------------------- Smack the yeast and step up twice, 1 pint, then another pint ___________________________________________________ Cool to pitching temp, Aerate with O2 Pitch yeast Primary for 7 - 14 days at 43 - 52 degrees Rack to secondary - bring temp to 60 degrees (diacetyl rest) Then bring temp close to freezing (33 - 35 degrees) for a month or so. Rack to keg.
Style (BJCP)
Category: 1 - Light Lager
Subcategory: C - Premium American Lager
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.044 | 1.046 - 1.056 |  |
| Terminal Gravity: | 1.009 | 1.008 - 1.012 | |
| Color: | 3.3 SRM | 2 - 6 | |
| Alcohol: | 4.5% ABV | 4.6% - 6% | |
| Bitterness: | 22.0 IBU | 15 - 25 | |
Discussion
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