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(WIG-SMIFF)
Specialty Beer • All Grain • 20 L
ONE OF MY BEST BEERS SO FAR
October 31, 2009 am 08:09am
0.0/5.0 0 ratings
Ingredients (All Grain, 20 L)
- 3.5 kg
English 2-row Lager
English 2-row Lager
- 0.050 kg
English Black Roast
English Black Roast
Adds a heavy roast flavor and dark color.
- 0.300 kg
Torrified Wheat
Torrified Wheat
Helps head retention and mouthfeel, used in some pale ales.
- 0.400 kg
Lyle's Golden Syrup
Lyle's Golden Syrup
Increases alcohol without flavor. Liquid invert sugar.
- 0.500 kg
Rice (Pregelatinized Flakes); Briess
Rice (Pregelatinized Flakes); Briess
Characteristics & Applications: • Pregelatinized Rice Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Rice Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Pregelatinized Rice Flakes are made from medium-grain rice and produce a light, clean and crisp characteristic to the finished beer. • Use a slightly lower conversion temperature and extend the conversion time 15 minutes to obtain maximum efficiency. • Use up to 40% as a cereal adjunct in the total grist.
- 0.250 kg
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 10.00 g
Organic Pacific Gem - 14.6 AA% whole; boiled 60 min
Organic Pacific Gem
Widely used as a bittering hop. Woody flavor.
- 10.00 g
Organic Pacific Gem - 14.6 AA% whole; boiled 1 min
Organic Pacific Gem
Widely used as a bittering hop. Woody flavor.
- 40.00 g
Saaz - 3.3 AA% whole; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
Fermentis W-34/70 Saflager W-34/70
Fermentis W-34/70 Saflager W-34/70
This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Thanks to its technological properties, this strain has become the most popular strain for lager brewing and is used by industrial breweries and brewing groups around the globe. 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 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: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.011 | 0.995 - 1.035 | |
| Color: | 11.9 SRM | 1 - 50 | |
| Alcohol: | 5.8% ABV | 2.5% - 14.5% | |
| Bitterness: | 26.9 IBU | 0 - 100 | |
Discussion
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