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Spotted Tongue CAP 3
Classic American Pilsner • All Grain • 5.5 gal
First time using rice, and first time for a double mash.
March 6, 2004 am 12:58am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 10 lbs
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- 1 lbs
American Caramel 20°L
American Caramel 20°L
Provides color, body, and contributes to foam retention and beer stability.
- 0.5 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 2.5 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
Rice Raw
Rice Raw
Lightens flavor without taste. Use in American and Asian lagers.
- 3/4 oz
Northern Brewer - 7.1 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1/2 oz
Northern Brewer - 7.1 AA% pellets; boiled 30 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1/4 oz
Northern Brewer - 7.1 AA% pellets; boiled 15 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
-
White Labs WLP802 Czech Budejovice Lager
White Labs WLP802 Czech Budejovice Lager
Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production.
Notes
Double mash: boil 10% of malt and all of maize and rice for 15 minutes. Add boiled adjuncts to main mash sitting at 122 protein rest, raising overall temp to 150. Hold at 150 for 60 minutes. Fermented at 57-58 degrees 10 days primary, 7 days secondary.
Style (BJCP)
Category: 2 - Pilsner
Subcategory: C - Classic American Pilsner
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.015 | |
| Color: | 7.4 SRM | 3 - 6 | |
| Alcohol: | 5.6% ABV | 4.5% - 6% | |
| Bitterness: | 35.2 IBU | 25 - 40 | |
Discussion
Came out quite good.
2004-04-12 1:18am
This beer came out very well. It is a little darker than I wanted, will use 10L crystal next time vs 20L. Hop character a little more unrefined than I wanted, will try Tettnanger next time vs Northern Brewer.
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