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Pratinha Light Lager
Lite American Lager • Partial Mash • 100 L
A golden refreshing blast!
August 15, 2008 am 07:21am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 100 L)
- 5.8 kg
German 2-row Pils
German 2-row Pils
- 9.8 kg
Weyermann CaraMunich® I; Weyermann
Weyermann CaraMunich® I; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- .907 kg
Rice Extract; Morgans
Rice Extract; Morgans
Rice syrup has no flavor impact in beer. Rich in fermentable sugar, light in color and body with crisp, dry taste.
- .907 kg
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.
- 28.35 g
Cascade - 6.0 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 56.69 g
Cascade - 6.0 AA% pellets; boiled 10 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 56.69 g
Liberty - 4.5 AA% pellets; boiled 2 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
-
Fermentis S-23 Saflager S-23
Fermentis S-23 Saflager S-23
This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes. Sedimentation: high. Final gravity: medium. 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 23C ± 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: A - Lite American Lager
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.036 | 1.028 - 1.040 |  |
| Terminal Gravity: | 1.003 | 0.998 - 1.008 | |
| Color: | 16.4 SRM | 2 - 3 | |
| Alcohol: | 4.3% ABV | 2.8% - 4.2% | |
| Bitterness: | 8.1 IBU | 8 - 12 | |
Discussion
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