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WHAT MADE MILWALKEE FAMOUS
Premium American Lager • All Grain • 5.5 gal
Mash Schedule 122* - 30 min. 148* - 30 min. 158* - 30 min. 168* - 10 min. Sparge 170*
December 7, 2009 pm 12:48pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 3 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.
- 3 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 2 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 1/2 lbs
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1 1/4 lbs
Rice Flaked
Rice Flaked
Used to add fermentables without increasing body or flavor. Produces a milder, less grainy tasting beer. Examples: American lagers, Bohemian lagers, Pilsners
- 1/4 lbs
Torrified Wheat
Torrified Wheat
Helps head retention and mouthfeel, used in some pale ales.
- 1/2 oz
Sterling - 7.0 AA% whole; boiled 60 min
Sterling
Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.
- 1/2 oz
Sterling - 7.0 AA% whole; boiled 20 min
Sterling
Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.
- 1 oz
Saaz - 5.0 AA% whole; boiled 7 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
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: | 1.050 | 1.046 - 1.056 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.012 | |
| Color: | 7.0 SRM | 2 - 6 | |
| Alcohol: | 5.4% ABV | 4.6% - 6% | |
| Bitterness: | 21.7 IBU | 15 - 25 | |
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