Mutilated1
Beer Drenched Executioner
- Recipe Type
- All Grain
- Yeast
- WPL810
- Yeast Starter
- YES
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.065
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 25
- Color
- 6 SRM
- Primary Fermentation (# of Days & Temp)
- 14 Days @ 55 F
- Secondary Fermentation (# of Days & Temp)
- 30 Days @ 50F
This was not my first all grain lager, but its the first one that I made that was good enough to share the recipe. This is seriously one of the best beers I ever had a chance to drink, and its even better to know that I made the beer myself.
I created the recipe with ProMash, and selected the Light Lager 01-C "Premium American Lager" category. When making the recipe, I was hoping to get something that was at the upper ends of the style range with respect to Hops, Gravity, and Color. So this beer might not be exactly true to the category of "Premium American Lager", however it is a terrific lager with a great taste and its very easy to make.
I used Nugget hops for Bittering because I wanted a beer that was on the upper end of the IBUs for the style and was still smooth instead of over/harshly bitter, and I used .33 ounces. If you wanted a beer that hit more in the middle of the traditional IBU range for the style, you might bump that down slightly to only .25 oz.
I choose Hallertauer for the aroma and flavor hops simply because I thought that to be a more traditional choice for a Lager.
Here is the recipe:
Malts
Lager Malt ( 2 Row ) - ( 1.035 ) 1L - #7.5 68.2%
Vienna Malt ( 2 Row ) - ( 1.035 ) 4L - #1.5 13.6%
Light Munich Malt ( 2 Row ) - ( 1.033 ) 10L - #1.5 13.6%
CaraPils - ( 1.035 ) 1L - #.5 4.5%
Hops
.33oz Nugget Pellets for Bittering 13.00% 20.4IBUs 60 Minutes
.25oz Hallertauer for Aroma 4.75% 2.6 IBUs 30 Minutes
.25oz Hallertauer for Aroma/Flavor 4.75% 1.2 IBUs 10 Minutes
Heated 3.5 gallons of water to 163F, added to the grains to bring the mash to 153 F. Mashed for 70 minutes, then sparged with 170F water till I reached a boil volume of about 7.25 gallons.
Brought it to a boil, and add the hops according to schedule. Boil Nugget for 60 minutes, then the additions of the Hallertauer at 30 and 10. I used a pretty good sized spoon of Irish Moss in the last 10 minutes, then chilled to the 60s and pitched a good sized starter of WPL810 San Francisco Lager Yeast.
Fermented for two weeks in the mid to low 50s, then racked to a secondary for four weeks in the low 50s and mid to upper 40s. After 4 weeks, bottled it and gave it 2 weeks to carbonate and another month to condition in the bottles in the fridgerator.
I plan to make this again very soon, and while I am very happy with the choice for the hops, I believe that I may possibly scale the CaraPils back to maybe only #.25.
I created the recipe with ProMash, and selected the Light Lager 01-C "Premium American Lager" category. When making the recipe, I was hoping to get something that was at the upper ends of the style range with respect to Hops, Gravity, and Color. So this beer might not be exactly true to the category of "Premium American Lager", however it is a terrific lager with a great taste and its very easy to make.
I used Nugget hops for Bittering because I wanted a beer that was on the upper end of the IBUs for the style and was still smooth instead of over/harshly bitter, and I used .33 ounces. If you wanted a beer that hit more in the middle of the traditional IBU range for the style, you might bump that down slightly to only .25 oz.
I choose Hallertauer for the aroma and flavor hops simply because I thought that to be a more traditional choice for a Lager.
Here is the recipe:
Malts
Lager Malt ( 2 Row ) - ( 1.035 ) 1L - #7.5 68.2%
Vienna Malt ( 2 Row ) - ( 1.035 ) 4L - #1.5 13.6%
Light Munich Malt ( 2 Row ) - ( 1.033 ) 10L - #1.5 13.6%
CaraPils - ( 1.035 ) 1L - #.5 4.5%
Hops
.33oz Nugget Pellets for Bittering 13.00% 20.4IBUs 60 Minutes
.25oz Hallertauer for Aroma 4.75% 2.6 IBUs 30 Minutes
.25oz Hallertauer for Aroma/Flavor 4.75% 1.2 IBUs 10 Minutes
Heated 3.5 gallons of water to 163F, added to the grains to bring the mash to 153 F. Mashed for 70 minutes, then sparged with 170F water till I reached a boil volume of about 7.25 gallons.
Brought it to a boil, and add the hops according to schedule. Boil Nugget for 60 minutes, then the additions of the Hallertauer at 30 and 10. I used a pretty good sized spoon of Irish Moss in the last 10 minutes, then chilled to the 60s and pitched a good sized starter of WPL810 San Francisco Lager Yeast.
Fermented for two weeks in the mid to low 50s, then racked to a secondary for four weeks in the low 50s and mid to upper 40s. After 4 weeks, bottled it and gave it 2 weeks to carbonate and another month to condition in the bottles in the fridgerator.
I plan to make this again very soon, and while I am very happy with the choice for the hops, I believe that I may possibly scale the CaraPils back to maybe only #.25.