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Found 2 results

  1. In case I don't make it back from the Rio Grande this week, here is my recipe to commemorate the journey. 'Return of El Gordito' Vienna Lager Mr. Beer Mexican Cerveza HME Dark Munich, 0.33 lb. Vienna, 0.5 lb. CaraMunich Type 2, 0.12 lb. Carafa Special II, 0.08 lb. Flaked Corn, 0.3 lb. Pilsen, 0.25 lb. Booster, ½-pack (optional, as always) Northern Brewer, 0.3 oz. 20 min. Saaz, 0.5 oz. 5 min. Saflager S-23 lager yeast, ferment @ 55 ºF Mini-mash (60 min. @ 153 ºF) with HME @ f/o ~45 min. boil SRM 13 IBU 21 ABV 5.8% OG was 1.060
  2. It took me over a year, but I finally took the plunge and brewed an all-grain/partial-extract beer. Using the mash-in-a-sack method (sorry, I've never really cared for the BIAB acronym ), I mashed 3.5 lbs. of grain and did a full 60 min. boil. Continuing on with the FWIW theme of the day, here is my attempt at a 2.25 gallon MG (mostly grain) Vienna Lager: Weyermann Vienna, 1.5 lbs. Weyermann Pilsner, 1.0 lbs. Weyermann Light Munich, 0.5 lbs. Weyermann CaraMunich Type II, 4 oz. Weyermann Carafa Special Type II, 3 oz. Irish Moss, one-eighth tsp., 20 min. BrewMax Pale LME X 2 Perle and Hallertau Mittelfruh, 0.5 oz. ea., 40 min. Saaz (US) and Tettnang, 0.25 oz. ea., 5 min. Saflager W34/70 yeast QBrew says: SRM: 17 IBU: 31 ABV: 4.6% OG: 1.044! Recipe Notes: 3 hours of brewing and I am still chilling wort! ?
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