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GRAND PAWS BEER
Premium American Lager • All Grain • 5.5 gal
Mash Schedule 104*-30 min. 140*-30 min. 158*-30 min. mash out- & - Sparge
February 25, 2009 am 10:09am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 8 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 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1/2 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 1 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.
- 1/2 oz
Cluster - 7.5 AA% pellets; boiled 60 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
- 1/4 oz
Fuggle - 3.9 AA% whole; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1/2 oz
Cluster - 7.5 AA% pellets; boiled 10 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
-
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: C - Premium American Lager
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.046 - 1.056 |  |
| Terminal Gravity: | 1.009 | 1.008 - 1.012 | |
| Color: | 3.7 SRM | 2 - 6 | |
| Alcohol: | 5.2% ABV | 4.6% - 6% | |
| Bitterness: | 24.4 IBU | 15 - 25 | |
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