Classic Lab Lager - Josh Johnson
A ProMash Recipe Report
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
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Total Grain (Lbs):
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12.00
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Anticipated OG:
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1.060
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Plato:
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14.78
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Anticipated SRM:
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2.9
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Anticipated IBU:
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28.6
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Brewhouse Efficiency:
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75
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%
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Wort Boil Time:
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60
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Minutes
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For First Wort Hops: -10 %
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%
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Amount
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Name
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Origin
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Potential
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SRM
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66.7
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8.00 lbs.
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Lager Malt(6-row)
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Canada
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1.031
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1
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12.5
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1.50 lbs.
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Flaked Rice
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1.040
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1
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12.5
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1.50 lbs.
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Flaked Corn (Maize)
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America
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1.040
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1
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8.3
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1.00 lbs.
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Cara-Pils Dextrine Malt
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1.033
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2
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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1.00 oz.
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Sterling
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Whole
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6.20
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23.8
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First WH
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0.50 oz.
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Sterling
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Whole
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6.20
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2.6
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10 min
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0.50 oz.
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Sterling
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Whole
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6.20
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2.2
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2 min
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Profile:
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Profile known for:
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Calcium(Ca):
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0.0 ppm
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Magnesium(Mg):
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0.0 ppm
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Sodium(Na):
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0.0 ppm
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Sulfate(SO4):
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0.0 ppm
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Chloride(Cl):
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0.0 ppm
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biCarbonate(HCO3):
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0.0 ppm
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pH:
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0.00
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Mash Type:
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Single Step
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Grain Lbs:
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12.00
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Water Qts:
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0.00
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Before Additional Infusions
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Water Gal:
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0.00
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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0.00
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Before Additional Infusions
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Rest
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Temp
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Time
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Saccharification Rest:
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0
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0 Min
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Mash-out Rest:
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0
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0 Min
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Sparge:
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0
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0 Min
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Total Mash Volume Gal: 0.00 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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Joshua Johnson's Classic Lab Lager (July 2001)
8 lb 6-row Lager Malt
1.5 lb Medium Grain Rice
1.5 lb Corn Meal
1 lb Cara-Pils
1 oz Sterling (6.2%AA) - FWH
½ oz Sterling - 10 minutes
½ oz Sterling - 2 minutes
Wyeast 2000 - Budvar (Available from St. Pats)
O.G. = 1.055
F.G. = 1.018
IBU = ~30
I performed a cereal mash with the rice and corn meal where these two ingredients are boiled with a small amount of malt before being added into the main match. This method is similar is some ways to decoction and was actually kind of fun to do. A good description of this method was presented in the Sept/Oct 2000 issue of Zymurgy. Similar results could be obtained by using flaked rice and corn and a single infusion mash instead of employing the cereal mash.
I made a similar ale version of this recipe last year using all corn and while the beer was enjoyable I thought the corn was a little too much. The half rice, half corn leaves some corn flavor that adds to the hop note from the sterling hops for a very enjoyable beer.
For those without fridges, the same recipe can be used with a neutral ale yeast such as 1056, White Labs East Coast Ale, or Danstar Nottingham.
I recently made a second batch with a little more rice and corn and a higher hop level using Hallertau Tradition as the Flavor and Aroma hops - This batch is now lagering away and hopefully will be ready for Beer and Sweat.
NOTE: Promash really does not do this justice. I was too lazy to do the research and add medium grain rice and corn meal to the data base. Frank
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Generated with ProMash Brewing Software |