Jump to content
Mr.Beer Community
Sign in to follow this  
Bonsai & Brew

Putting it all together...

Recommended Posts

Ankerdampf

 

2 gallon, all-grain (mash-in-sack)

 

  • Weyermann Pilsner, 3.25 lb.
  • Weyermann Vienna, 0.25 lb.
  • Weyermann CaraMunich Type 2, 0.25 lb.
  • Chateau Biscuit malt, 0.12 lb.
  • Weyermann Carafa II, a smidgen
  • German Northern Brewer, 9.4% AA, 0.33 oz ea. 45 min., 15 min., 3 min.
  • Mangrove Jack's Californian Lager, M54

 

Prepare a balanced water profile using the Brewer's Friend online calculator.  For my high residual alkalinity well water I diluted 1:1 with DI and then added calcium sulfate and sodium chloride.

 

Mash @ 150 F for an hour, adjusting pH (if necessary) to 5.2 with a half tsp. lactic acid.

Mash out @ 168 F for 10 min.

Sprinkle-sparge with hot tap water.

Begin 60 min. full volume boil.

Add yeast nutrient with 10 min. left.

Chill wort to <65 F.

Transfer to LBK, make to volume, aerate, and pitch M54.

Ferment @ cool ale temp., 63-64 F or so.

 

OG 1.055

IBU 40

SRM 11

 

 

 

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
Sign in to follow this  

×