Source: Tim Neall
Recipe added: 06/29/00
This one is one of my better beers, and qualified for MCAB. It is an assertively bittered, refreshing, very clear, very clean beer. It has a wonderful aroma. I love it. It is, however, a little light in body. I undershot my sacc. temp a bit, I was shooting for 156. I also lost some wort and had to top off with boiled water. It is also lacking the creaminess that is expected in the style. I was kinda at the limit in terms of how much corn to use. When I redo the recipe, I'll probably cut that back to 20% or so.
Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1050
Finishing Gravity: 1007
Time in Boil: 75 minutes
Primary Fermentation: 21 days @ 46 degrees
Secondary Fermentation: 45 days @ 34 degrees
- 7.5 lbs. Pale 2-row malt
- 2.5 lbs. Corn Meal
- 1 oz. Galena Pellets 13% @ 60 minutes
- 1/2 oz. Styrian Pellets 2.7% FWH
- 1 oz. Styrian Pellets 2.7% @ 0 minutes
- 2L starter Wyeast 2206 Bavarian Lager
Cereal mash the corn meal with 1.5 lbs. 2 row. Dough in and bring the cereal mash to 122 degrees. Rest for 20 minutes. Raise the temperature to 158 degrees, rest for 30 minutes. Bring this to a boil and boil for 45 minutes.
While doing the cereal mash. Dough in and rest the main mash at 122. Rest the main mash for 30 minutes and time it so that the boiling ceral mash can be used to raise the mash temperature to 140 degrees. Rest for 30 minutes. Use heat and boost the temperature to 150 degrees. Rest until conversion is complete.
Mash out at 168. Batch Sparge with 5 gallons of water. Boil and follow hopping schedule. Force cool and aerate with pure O2. Pitch yeast and bring the temperature down to 48 degrees. When krausen falls. Raise the temperature to 60 degrees. Rest for 4-6 days. Lower temperature to 48 degrees. Transfer to carboy for lagering. Keg. Force carbonate.
Back to previous Table of Contents
Copyright © 1996 - 2005. All Rights Reserved. No information found in the
Gambrinus' Mug pages should be assumed to be in the public domain.