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wild blond 2
Standard American Lager • Extract • 5.5 gal
made it today smells great real light in color actual fg was 004 5.0%
January 5, 2008 pm 08:36pm
3.0/5.0 1 rating
Ingredients (Extract, 5.5 gal)
- 3.31 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1.0 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 1.0 lbs
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- 1.0 lbs
Rice Syrup
Rice Syrup
Used like other rice adjuncts in American and Japenes lagers to provide a dry, clean taste and light body. Adds gravity without changing body or flavor substantially. Use in place of corn sugar in small quantities.
- 0.5 oz
Cascade - 5.5 AA% pellets; boiled 45 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.5 oz
Cascade - 5.5 AA% pellets; boiled 30 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.5 oz
Saaz - 5.0 AA% pellets; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
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.
Style (BJCP)
Category: 1 - Light Lager
Subcategory: B - Standard American Lager
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.042 | 1.040 - 1.050 |  |
| Terminal Gravity: | 1.006 | 1.004 - 1.010 | |
| Color: | 3.0 SRM | 2 - 4 | |
| Alcohol: | 4.7% ABV | 4.2% - 5.3% | |
| Bitterness: | 15.5 IBU | 8 - 15 | |
Discussion
not a bad beer
2008-02-04 6:29pm
good beer a little dry colour ok a little darker than exspected, but i got a new brew pot that has helped me out, its a bit bitter 4 the miller light fans ,but after brewing for a while i like my home brew better than commercial beers
Post a Comment
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