BrewBlog: Brown’s Beer - Reprise
Specifics
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
0.75 ounces 2.4% Leaf @ 75 minutes
Type: Bittering
Use: First Wort
1.8 AAUs
0.75 ounces 4.1% Leaf @ 75 minutes
Type: Bittering
Use: First Wort
3.1 AAUs
0.75 ounces 2.4% Leaf @ 60 minutes
Type: Bittering
Use: Boil
1.8 AAUs
0.75 ounces 4.1% Leaf @ 60 minutes
Type: Bittering
Use: Boil
3.1 AAUs
0.50 ounces 2.4% Leaf @ 15 minutes
Type: Flavor
Use: Aroma
1.2 AAUs
0.50 ounces 4.1% Leaf @ 15 minutes
Type: Flavor
Use: Aroma
1.2 AAUs
0.50 ounces 2.1% Leaf @ 5 minutes
Type: Aroma
Use: Aroma
1.1 AAUs
0.50 ounces 4.1% Leaf @ 5 minutes
Type: Aroma
Use: Aroma
2.1 AAUs
5.00 ounces Total Hop Weight 16.1 AAUs
Boil
Total Boil Time: 75 minutes
Reference
Yeast
Name: American Lager
Manufacturer: Wyeast
Product ID: 2035
Type: Lager
Flocculation: Medium
Attenuation: 75%
Temperature Range: 48–58°F
Amount: 50 ml
Mash Profile

Double Infusion Mash, Light Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

For beers requiring a protein rest utilizing undermodified grains or adjuncts

Steps

# Name Type Time Temp. Description
1 Protein Rest Infusion 30 min. 122°F

Add 40% of mash water at 132° F / 55° C

2 Saccrification Infusion 30 min. 150°F

Add 35% of mash water at 188° F / 87° C

3 Mash Out Infusion 10 min. 168°F

Add 25% of mash water at 210° F / 99° C

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