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» 1999 May - Schutzen Lite European Lager  |
| 1999 May - Schutzen Lite European Lager |
| Style: |
|
European Lager |
| Brewed by: |
|
Doug King, Drew Beechum, Cullen Davis, Mick Deering, Jim Kopitzke, Mark Poliner |
| Brewed at: |
|
The Shop |
| Batch Size: |
|
15.0 Gallons (US) |
| Boil Time: |
|
90 minutes |
| Est. OG: |
|
1.059 |
| Actual OG: |
|
1.064 |
| Est. IBU: |
|
29.4 |
| Est. Color: |
|
4.5 SRM |
| Recipe Index | Promash |
 |
| Grains, Extracts, Sugars |
| Malt Name |
Maltser |
Amount |
Percentage |
| Pilsner Malt |
Weyermann |
30.0 lbs |
96.4% |
| Melanoidin Malt |
Weyermann |
0.75 lb |
2.4% |
| Acidulated Malt |
Weyermann |
6.0 oz |
1.2% |
|
 |
| Hops |
| Name |
Form |
Alpha |
Oz |
Time |
| Hallertauer |
Pellet |
4.5% |
3.5 |
60 |
| Hallertauer |
Pellet |
4.5% |
4.0 |
10 |
|
 |
| Yeast |
| Man. |
Code |
Name |
Type |
| White Labs |
WLP800 |
Pilsener |
Liquid Lager |
| Wyeast |
2565 |
Kolsch |
Liquid Ale/Lager |
|
 |
| Mash Schedule |
| Step |
Rest Temp |
Rest Time |
Heat |
Water |
| Mash In |
105 F |
30 minutes |
Infusion |
9.3Gallons |
| Sac Rest |
155 F |
75 minutes |
Direct |
|
| Sac Rest #2 |
158 F |
15 minutes |
Direct |
|
|
 |
| Extras |
| 2 tsp. Lactic Acid into the HLT. |
|
 |
| Notes |
|
This was the last session led by Doug King on the Shop System.
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