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Leatherneck Lager All-Grain
Specialty Beer • All Grain • 5.5 gal
This lager came out stellar! I will be using Mt. Hood hops more often and this strain of yeast as well. Very clean flavors, and refreshing.
July 12, 2014 pm 11:14pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 7.0 lbs
Pilsen Malt; Briess
Pilsen Malt; Briess
Subtly sweet maltiness. Characteristics & Applications: • Can be used as a base malt. • More pronounced malty flavor than 2-Row Brewers Malt. • Use with 2-Row Brewers Malt for rich malt flavor and additional color. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 2.0 lbs
Munich 10L Malt; Briess
Munich 10L Malt; Briess
Robust malty flavor. Characteristics & Applications: • Adds a pronounced malty flavor without adding non-fermentables or affecting foam. • Small amounts added to the grist will improve the malty flavor and give a richer color to low gravity brews. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 1.0 lbs
Red Wheat Malt; Briess
Red Wheat Malt; Briess
Creamy, Sweet, Malty, Wheat, Flour. Characteristics & Applications: • Imparts malty flavor not obtainable from raw wheat. • Use with rice hulls to improve lautering and help prevent stuck mash. • White Wheat Malt contributes to foam production and foam stability.
- 1.0 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 0.25 lbs
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 2.0 oz
Mt. Hood - 5.4 AA% pellets; boiled 45 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 2.0 oz
Mt. Hood - 5.4 AA% pellets; added dry to secondary fermenter
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
-
Wyeast 2308 Munich Lager™
Wyeast 2308 Munich Lager™
A unique strain, capable of producing fine lagers. Very smooth, well-rounded and full-bodied. Benefits from temperature rise for diacetyl rest.
Notes
Infusion Mash at 153 degrees for 60 minutes using 1.5 quarts per pound of grain. Batch Sparge with same ratio until you reach 6.5 gallons of wort collected. Boil 60 minutes, follow hop schedule. ferment at 52 degrees for two weeks, then diacetyl rest for 3 days at 66 degress. Lower temp to 40 degrees and dry hop for 2 more weeks as colder temps require lengthier dry hop time. Regardless of what you have read, dry hopping at colder temps can be done, it just takes a little longer. This beer really came out well; very aromatic and flavorful. Mt. Hood hops are very underrated and much more versatile than advertised, IMO.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.010 | 0.995 - 1.035 | |
| Color: | 5.7 SRM | 1 - 50 | |
| Alcohol: | 5.4% ABV | 2.5% - 14.5% | |
| Bitterness: | 41.4 IBU | 0 - 100 | |
Discussion
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