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(2018-04-28) Stone Blue Lager

Method: All Grain
Style: American Light Lager
Boil Time: 75 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 138 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
URL: https://www.indianastatefair.com/state-fair/competitionscontests/indiana-brewers-cup/

Created: Saturday April 21st 2018

Original Gravity:

1.042

Final Gravity:

1.011

ABV (standard):

4.1%

IBU (tinseth):

15.0

SRM (morey):

2.5

Mash pH

5.8

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.25 lb	German - Pilsner4.25 lb Pilsner	38	1.6	50.3%
2.25 lb	American - Pale 6-Row2.25 lb Pale 6-Row	35	1.8	26.6%
1.75 lb	Flaked Rice1.75 lb Flaked Rice	40	0.5	20.7%
3.13 oz	German - Acidulated Malt3.13 oz Acidulated Malt	27	3.4	2.3%
8.45 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.52 oz	Cluster0.52 oz Cluster Hops	Leaf/Whole	6.5	Boil	75 min	12.21	33.8%
0.50 oz	Cluster0.5 oz Cluster Hops	Leaf/Whole	6.5	Boil	0 min		32.5%
0.52 oz	Crystal0.52 oz Crystal Hops	Pellet	4.3	Whirlpool at 150 °F	0 min	2.79	33.8%
1.54 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.02 oz	Cluster (Leaf/Whole)	12.21	66.3%
0.52 oz	Crystal (Pellet)	2.79	33.8%
1.54 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
	Protein Rest (No Underlet)	Temperature	--	130 °F	10 min
	Sacc #1	Temperature	--	142 °F	60 min
	Sacc #3	Temperature	--	146 °F	30 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.50 tsp	Yeast Nutrient		Other	Boil	5 min.
0.50 each	Whirlfloc		Fining	Boil	5 min.

Yeast

Wyeast - Rocky Mountain Lager 2105

Amount:	1 Each	Cost:
Attenuation (avg):	72%	Flocculation:	Med/High
Optimum Temp:	48 - 56 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	1.5 (M cells / ml / ° P) 357 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

GFI Water Filter

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
56	3	0	47	21	20
Total mineral addition to 100% liquor: 0.1tsp Gypsum, 0.2 tsp Epsom, 0.7tsp CaCl, 1tsp Chalk, 2tsp Lactic Acid. Also treated all liquor with bread yeast and DME to scavenge O2 for 90 minutes at 80* before ramping up for mash. Beer finished at 1.004 2nd out of 33 in the 2018 Indiana Brewers Cup. DYNAMITE light lager. Ratio of Pils to 6row is perfect IMO.
Mash Chemistry and Brewing Water Calculator

Notes

No NAMBS added. Adjusted mash schedule from previous batch to dry beer out more. Hoping the elimination of the slow-ramp from 146* to mashout temp will decrease the maltyness and make it more style-adherent. Previous batch was great but "had too much flavor" per a few judges.

2nd Place: 2018 Indiana Brewers Cup
1st Place: 2018 Hammerdown Brew Cup

http://hammerdown.nkyhomebrewers.org/

https://www.indianastatefair.com/state-fair/competitionscontests/indiana-brewers-cup/

Award Winning Recipe

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2018-10-12 13:05 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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