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Summer Whatever Ale
Classic American Pilsner • All Grain • 20 gal
PRE-PROHIBITION MADE WITH DRY ALE YEAST.
June 21, 2015 pm 02:46pm
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Ingredients (All Grain, 20 gal)
- 16 lbs
Mild Ale (Dextrin Malt); Pauls Malt
Mild Ale (Dextrin Malt); Pauls Malt
Pauls Mild Ale malt is best suited for infusion mashing. Due to the kilning regime this malt goes through, the wort produced is higher in dextrin content than Pale Ale, resulting in a sweeter finished beer. Best used in Mild Ales and Brown Ales.
- 12 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 2 lbs
Carahell®; Weyermann®
Carahell®; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Golden-brown, slightly aromatic kernels. Provide finished beer with full, rounded aroma, depth of color, and firm, creamy head. Recommended Quantities: Up to 15% of total grain bill for lower-gravity beers, up to 30% for higher-gravity beers Suitability (beer styles): Lagers: Märzen, Maibock, Doppelbock, Eisbock. Ales: Hefeweizen, Pale, Light or Reduced-Alcohol Beer
- 1.5 lbs
Toasted Pale Malt
Toasted Pale Malt
Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.
- 1 lbs
Torrified Wheat
Torrified Wheat
Helps head retention and mouthfeel, used in some pale ales.
- 2 lbs
Corn Flaked (Maize)
Corn Flaked (Maize)
Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.
- 1 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1.5 oz
Apollo - 17.7 AA% pellets; boiled 60 min
Apollo
This super high alpha variety was developed by the Hopsteiner Breeding Program and released in 2006. It is resistant to powdery and downy mildew. The very high alpha, good storage stability and low cohumulone ratio makes it an excellent choice for bittering. Added late into the boil it provides a strong grapefruit and hoppy note.—usahops.org
- 2 oz
Hallertauer Tradition - 4.4 AA% pellets; boiled 20 min
Hallertauer Tradition
Fine, 'Noble'.
- 2 oz
Hallertauer Hersbrucker - 1.6 AA% pellets; boiled 1 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. 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 27C ± 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.
Notes
pre pro
Style (BJCP)
Category: 2 - Pilsner
Subcategory: C - Classic American Pilsner
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.045 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.010 | 1.010 - 1.015 | |
| Color: | 11.6 SRM | 3 - 6 | |
| Alcohol: | 4.5% ABV | 4.5% - 6% | |
| Bitterness: | 38.0 IBU | 25 - 40 | |
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