I'm going with my first lager in 19 years...
Buck Piss - GF Summer Light Lager
Brew Method: All Grain
Style Name: Light American Lager
Boil Time: 90 min
Batch Size: 5.5 gallons (ending kettle volume)
Boil Size: ~7 gallons
Boil Gravity: 1.028
Efficiency: 75% (ending kettle)
STATS:
Original Gravity: 1.036
Final Gravity: 1.007
ABV (alternate): 3.75%
IBU (rager): 10.49
SRM (morey): 2.96
FERMENTABLES:
5 lb - American - Pale Millet Malt - Gluten Free (59.3%)
1 lb - American - Buckwheat Malt - Gluten Free (11.9%)
1 lb - Bob's RedMill GF Grits (11.9%)
1 lb - Pale Rice Malt - Eckert (11.9%)
4 oz - Maltodextrin (3%)
3 oz - Crystal Rice Malt - Eckert (2.2%)
HOPS:
0.5 oz - Mount Hood, Type: Pellet, AA: 5, Use: Boil for 60 min, IBU: 10.49
1.5 oz - Mount Hood, Type: Pellet, AA: 5, Use: Boil for 0 min
MASH GUIDELINES:
1) Temperature, Temp: 148 F, Time: 90 min, Amount: 10.3 qt
2) Temperature, Temp: 158 F, Time: 15 min, Amount: 10 qt
3) Sparge, Temp: 170 F, Time: 15 min, Amount: 10 qt
4) Fly Sparge, Temp: 75 F, Time: 15 min, Amount: 4 qt, Clear water
Starting Mash Thickness: 1.25 qt/lb
OTHER INGREDIENTS:
1.5 tsp - Amylase Enzyme, Time: 125 min, Type: Other, Use: Mash
4 g - Gypsum, Time: 125 min, Type: Water Agt, Use: Mash
1 tbsp - Ph Stabilizer, Time: 125 min, Type: Water Agt, Use: Mash
1 each - Whirlfloc, Time: 7 min, Type: Fining, Use: Boil
YEAST:
Fermentis / Safale - Saflager - German Lager Yeast S-23
Starter: Yes
Form: Dry
Attenuation (avg): 82%
Flocculation: High
Optimum Temp: 48 - 72 F
Fermentation Temp: 55 F
Pitch Rate: 1.75 (M cells / ml / deg P)
PRIMING:
Method: Corn Sugar
Amount: Calculate!
CO2 Level: 2.2 Volumes
TARGET WATER PROFILE:
Profile Name: Light colored and malty
Ca2: 60
Mg2: 5
Na: 10
Cl: 95
SO4: 55
HCO3: 0
Water Notes:
NOTES:
Use 100% RO water with Ph Stabilizer.
Prep starter 2-7 days in advance. Much yeast needed. 2.3L using of 1.036OG with 2 packets yeast, no stir.
Cereal Mash grits in 4Q room temp water with a scant 1/16tsp (pinch) amylase enzyme. slowly raise temp to 148F and hold for ~15 minutes. Bring to slow simmer & stir constantly for 30 minutes or until gelatinized then add grits with any residual water to grain bag/mash tun.
Stir grist frequently during mash.
Follow hop schedule.
Reduce temp to 55, pitch yeast starter.
Standard lagering technique used.
Prime with corn sugar and bottle. Bottle condition at 70F 10 days.
I'm a little late with my summer lager, but hey, better late than never
Buck Piss - GF Summer Light Lager
Brew Method: All Grain
Style Name: Light American Lager
Boil Time: 90 min
Batch Size: 5.5 gallons (ending kettle volume)
Boil Size: ~7 gallons
Boil Gravity: 1.028
Efficiency: 75% (ending kettle)
STATS:
Original Gravity: 1.036
Final Gravity: 1.007
ABV (alternate): 3.75%
IBU (rager): 10.49
SRM (morey): 2.96
FERMENTABLES:
5 lb - American - Pale Millet Malt - Gluten Free (59.3%)
1 lb - American - Buckwheat Malt - Gluten Free (11.9%)
1 lb - Bob's RedMill GF Grits (11.9%)
1 lb - Pale Rice Malt - Eckert (11.9%)
4 oz - Maltodextrin (3%)
3 oz - Crystal Rice Malt - Eckert (2.2%)
HOPS:
0.5 oz - Mount Hood, Type: Pellet, AA: 5, Use: Boil for 60 min, IBU: 10.49
1.5 oz - Mount Hood, Type: Pellet, AA: 5, Use: Boil for 0 min
MASH GUIDELINES:
1) Temperature, Temp: 148 F, Time: 90 min, Amount: 10.3 qt
2) Temperature, Temp: 158 F, Time: 15 min, Amount: 10 qt
3) Sparge, Temp: 170 F, Time: 15 min, Amount: 10 qt
4) Fly Sparge, Temp: 75 F, Time: 15 min, Amount: 4 qt, Clear water
Starting Mash Thickness: 1.25 qt/lb
OTHER INGREDIENTS:
1.5 tsp - Amylase Enzyme, Time: 125 min, Type: Other, Use: Mash
4 g - Gypsum, Time: 125 min, Type: Water Agt, Use: Mash
1 tbsp - Ph Stabilizer, Time: 125 min, Type: Water Agt, Use: Mash
1 each - Whirlfloc, Time: 7 min, Type: Fining, Use: Boil
YEAST:
Fermentis / Safale - Saflager - German Lager Yeast S-23
Starter: Yes
Form: Dry
Attenuation (avg): 82%
Flocculation: High
Optimum Temp: 48 - 72 F
Fermentation Temp: 55 F
Pitch Rate: 1.75 (M cells / ml / deg P)
PRIMING:
Method: Corn Sugar
Amount: Calculate!
CO2 Level: 2.2 Volumes
TARGET WATER PROFILE:
Profile Name: Light colored and malty
Ca2: 60
Mg2: 5
Na: 10
Cl: 95
SO4: 55
HCO3: 0
Water Notes:
NOTES:
Use 100% RO water with Ph Stabilizer.
Prep starter 2-7 days in advance. Much yeast needed. 2.3L using of 1.036OG with 2 packets yeast, no stir.
Cereal Mash grits in 4Q room temp water with a scant 1/16tsp (pinch) amylase enzyme. slowly raise temp to 148F and hold for ~15 minutes. Bring to slow simmer & stir constantly for 30 minutes or until gelatinized then add grits with any residual water to grain bag/mash tun.
Stir grist frequently during mash.
Follow hop schedule.
Reduce temp to 55, pitch yeast starter.
Standard lagering technique used.
Prime with corn sugar and bottle. Bottle condition at 70F 10 days.
I'm a little late with my summer lager, but hey, better late than never
