Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
2 oz |
Cluster2 oz Cluster Hops |
|
Pellet |
7.5 |
Boil
|
60 min |
30.13 |
60.2% |
|
1.32 oz |
Hallertau Hersbrucker1.32 oz Hallertau Hersbrucker Hops |
|
Pellet |
4 |
Aroma
|
0 min |
|
39.8% |
|
3.32 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
25 qt |
Mash In @ 157.8 (F) |
Infusion |
-- |
145 °F |
30 min |
|
7 qt |
Step Mash add Boiling Water |
Infusion |
-- |
158 °F |
30 min |
|
8.2 qt |
Mash Out |
Infusion |
-- |
168 °F |
10 min |
|
8 qt |
Add Sparge Water to collect 11.5 gallons of wort |
Sparge |
-- |
168 °F |
-- |
Starting Mash Thickness:
1.25 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
4 g |
Irish Moss
|
|
Fining |
Boil |
15 min. |
Target Water Profile
Western Springs, IL, USA
Notes
A pre-Pro lager brewed with a yeast strain reputed to come from Philly's old Christian Schmidt Brewery. This recipe is based on one developed by award-winning homebrewer Jeff Renner and originally published in "Brewing Techniques.
Mash in at 145 0F (63 0C) for 30 minutes. Raise to 158 0F (70 0C) for additional 30 minutes. Mash out at 168 °F (76 0C) if possible. Collect 6.5 gallons (24.6 L) of wort and boil for 60 minutes. Add Cluster or Northern Brewer hops at beginning of boil. Add Hallertau at knockout. Cool wort and transfer to fermenter. Aerate and pitch yeast. Ferment at 52 °F (11 0C) for two weeks, then Lager just above freezing in secondary for six weeks.
- Brew By You: Philadelphia, Pennsylvania
Step Target Temp (F) Infusion Needed Quarts / Pound
- 145.0 25.00 Quarts @ 157.8 (F) 1.25
- 7.0 Quarts @ boiling 1.60
- 8.2 Quarts @ boiling 2.01
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2019-04-11 16:14 UTC
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|
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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