EricCSU
Well-Known Member
All recipes are 6 gallons post-boil (6 gallons post boil > 5.5 gallons in the fermenter > 5 gallons in bottling bucket/keg), 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary).
If you brew this, please reply with your results.
The italicized portion below is directly copied from Doc's forum poston TBN forum.
Thanks to all for listening! And thanks to Tasty and Jamil for having the confidence in me to let me brew it for the show. I loved the challenge. I think that's what made it so fun to brew.
Sorry that I couldn't remember during the show which hops I'd used. I changed the hop variety from crystal in the original recipe, ( which was the copy that I was holding at the time) because I couldn't source them and changed it to Liberty. I used Liberty because Crystal is a half-sister of Mt. Hood and Liberty. Though as we discussed, Being just one hop charge @ 60min, almost anything would be an adequate substitution. (Just stay away from the really citrusy varieties.)
Long mash due to the large amount of corn, with a rest at 122F
Looking at my notes, I did raise the ferment temp from 60-64F for a diacetyl rest.
So if you have friends that drink only pale yellow beers, give this a try.
Here's the recipe:
ProMash Brewing Session Printout
--------------------------------
Brewing Date: Thursday May 28, 2009
Head Brewer: Dr Scott Lothamer
Asst Brewer:
Recipe: Daddy's Little Helper
ProMash Brewing Session - Recipe Details Printout
-------------------------------------------------
Recipe Specifics
----------------
Batch Size (GAL): 6.00 Wort Size (GAL): 6.00
Total Grain (LBS): 16.13
Anticipated OG: 1.069 Plato: 16.72
Anticipated SRM: 3.4
Anticipated IBU: 15.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Actual OG: 1.068 Plato: 16.59
Actual FG: 1.012 Plato: 3.07
Alc by Weight: 5.79 by Volume: 7.41 From Measured Gravities.
ADF: 81.5 RDF 67.9 Apparent & Real Degree of Fermentation.
Actual Mash System Efficiency: 262 %
Anticipated Points From Mash: 68.53
Actual Points From Mash: 256.04
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
54.3 8.75 lbs. Pale Malt(2-row) America 1.036 2
40.3 6.50 lbs. Flaked Corn (Maize) America 1.040 1
3.1 0.50 lbs. rice hulls 1.000 0
2.3 0.38 lbs. Carafoam 1.033 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.25 oz. Liberty Pellet 4.10 15.8 60 min.
Yeast
-----
WYeast 2278 Czech Pils or WhiteLabs WLP800 Pilsner Lager Yeast
Water Profile
-------------
Profile: Pilsen
Profile known for: Pale, Dry, Hoppy Lager
Calcium(Ca): 7.0 ppm
Magnesium(Mg): 3.0 ppm
Sodium(Na): 3.2 ppm
Sulfate(SO4): 5.8 ppm
Chloride(Cl): 5.0 ppm
biCarbonate(HCO3): 9.0 ppm
Mash Schedule
-------------
Mash Type: Multi Step
Heat Type: Direct
Qts Water Per LBS Grain: 1.33 Total Qts: 20.75
Grain Temp: 65 F
Dough In Temp: 122 Time: 20
Acid Rest Temp: 0 Time: 0
Protein Rest Temp: 122 Time: 20
Intermediate Rest Temp: 0 Time: 0
Saccharification Rest Temp: 150 Time: 120
Mash-out Rest Temp: 168 Time: 10
Sparge Temp: 170 Time: 60
Runnings Stopped At: 1.010 SG 2.56 Plato
Fermentation Specifics
----------------------
Pitched From: Starter
Amount Pitched: 0 mL
Lag Time: 10.10 hours
Primary Fermenter: Stainless Steel
Primary Type: Closed
Days In Primary: 9
Primary Temperature: 60 degrees F
Secondary Fermenter: Stainless Steel
Secondary Type: Closed
Days In Secondary: 4
Secondary Temperature: 64 degrees F
Original Gravity: 1.068 SG 16.59 Plato
Finishing Gravity: 1.012 SG 3.07 Plato
Doc recommends using rice hulls due to the large amount of corn. He used 1 lb of rice hulls for 21 gallons. Make sure grain is mixed before doughing in to prevent a large amount of corn in one part of the mash.
If you brew this, please reply with your results.
The italicized portion below is directly copied from Doc's forum poston TBN forum.
Thanks to all for listening! And thanks to Tasty and Jamil for having the confidence in me to let me brew it for the show. I loved the challenge. I think that's what made it so fun to brew.
Sorry that I couldn't remember during the show which hops I'd used. I changed the hop variety from crystal in the original recipe, ( which was the copy that I was holding at the time) because I couldn't source them and changed it to Liberty. I used Liberty because Crystal is a half-sister of Mt. Hood and Liberty. Though as we discussed, Being just one hop charge @ 60min, almost anything would be an adequate substitution. (Just stay away from the really citrusy varieties.)
Long mash due to the large amount of corn, with a rest at 122F
Looking at my notes, I did raise the ferment temp from 60-64F for a diacetyl rest.
So if you have friends that drink only pale yellow beers, give this a try.
Here's the recipe:
ProMash Brewing Session Printout
--------------------------------
Brewing Date: Thursday May 28, 2009
Head Brewer: Dr Scott Lothamer
Asst Brewer:
Recipe: Daddy's Little Helper
ProMash Brewing Session - Recipe Details Printout
-------------------------------------------------
Recipe Specifics
----------------
Batch Size (GAL): 6.00 Wort Size (GAL): 6.00
Total Grain (LBS): 16.13
Anticipated OG: 1.069 Plato: 16.72
Anticipated SRM: 3.4
Anticipated IBU: 15.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Actual OG: 1.068 Plato: 16.59
Actual FG: 1.012 Plato: 3.07
Alc by Weight: 5.79 by Volume: 7.41 From Measured Gravities.
ADF: 81.5 RDF 67.9 Apparent & Real Degree of Fermentation.
Actual Mash System Efficiency: 262 %
Anticipated Points From Mash: 68.53
Actual Points From Mash: 256.04
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
54.3 8.75 lbs. Pale Malt(2-row) America 1.036 2
40.3 6.50 lbs. Flaked Corn (Maize) America 1.040 1
3.1 0.50 lbs. rice hulls 1.000 0
2.3 0.38 lbs. Carafoam 1.033 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.25 oz. Liberty Pellet 4.10 15.8 60 min.
Yeast
-----
WYeast 2278 Czech Pils or WhiteLabs WLP800 Pilsner Lager Yeast
Water Profile
-------------
Profile: Pilsen
Profile known for: Pale, Dry, Hoppy Lager
Calcium(Ca): 7.0 ppm
Magnesium(Mg): 3.0 ppm
Sodium(Na): 3.2 ppm
Sulfate(SO4): 5.8 ppm
Chloride(Cl): 5.0 ppm
biCarbonate(HCO3): 9.0 ppm
Mash Schedule
-------------
Mash Type: Multi Step
Heat Type: Direct
Qts Water Per LBS Grain: 1.33 Total Qts: 20.75
Grain Temp: 65 F
Dough In Temp: 122 Time: 20
Acid Rest Temp: 0 Time: 0
Protein Rest Temp: 122 Time: 20
Intermediate Rest Temp: 0 Time: 0
Saccharification Rest Temp: 150 Time: 120
Mash-out Rest Temp: 168 Time: 10
Sparge Temp: 170 Time: 60
Runnings Stopped At: 1.010 SG 2.56 Plato
Fermentation Specifics
----------------------
Pitched From: Starter
Amount Pitched: 0 mL
Lag Time: 10.10 hours
Primary Fermenter: Stainless Steel
Primary Type: Closed
Days In Primary: 9
Primary Temperature: 60 degrees F
Secondary Fermenter: Stainless Steel
Secondary Type: Closed
Days In Secondary: 4
Secondary Temperature: 64 degrees F
Original Gravity: 1.068 SG 16.59 Plato
Finishing Gravity: 1.012 SG 3.07 Plato
Doc recommends using rice hulls due to the large amount of corn. He used 1 lb of rice hulls for 21 gallons. Make sure grain is mixed before doughing in to prevent a large amount of corn in one part of the mash.
