fletcher
bibo ergo sum
- Joined
- 19/8/12
- Messages
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hey all,
just wanted to ask a few questions about making my first AG BIAB lager. it'll be a japanese lager clone-y type beer, very basic, dry and light, and minimal IBUs just to see if i can get the style right. i'm also keen to try an adjunct like rice if possible. the recipe is below:
Dragon Punch Dry
Premium American Lager
Recipe Specs
----------------
Batch Size (L): 10.0
Total Grain (kg): 2.300
Total Hops (g): 28.00
Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 5.04 %
Colour (SRM): 3.0 (EBC): 6.0
Bitterness (IBU): 23.7 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60
Grain Bill
----------------
2.000 kg Pilsner (86.96%)
0.200 kg Rice Hulls (8.7%)
0.100 kg Dextrose (4.35%)
Hop Bill
----------------
8.0 g Hallertau Mittlefrueh Pellet (6.3% Alpha) @ 60 Minutes (Boil) (0.8 g/L)
8.0 g Hallertau Mittlefrueh Pellet (6.3% Alpha) @ 20 Minutes (Boil) (0.8 g/L)
12.0 g Saaz Pellet (3.6% Alpha) @ 7 Minutes (Boil) (1.2 g/L)
Misc Bill
----------------
0.5 g Whirlfloc Tablet @ 15 Minutes (Boil)
Single step Infusion at 63°C for 60 Minutes.
Fermented at 12°C with Wyeast 2007 - Pilsen Lager
questions:
1. is mashing at 63 too low? i've read it can get quite lower but there are a lot of problems if TOO low. what is the best temperature for a very dry lager?
2. adding dextrose to the boil. when is this done? i can't find any information online about when to add dextrose to the boil. i've seen some recipes write that it's a 5 minute addition. any info here would be great.
3. adding rice. i'd like to add rice and have read about cereal mashes, but think at this stage and with my limited experience, this is a little too much to take in just yet. i've read you can add minute rice (is that the same as microwave rice?) those packet ones you heat up for 90 minutes? can these be added straight to the mash?
any other tips or help is appreciated. thank you
just wanted to ask a few questions about making my first AG BIAB lager. it'll be a japanese lager clone-y type beer, very basic, dry and light, and minimal IBUs just to see if i can get the style right. i'm also keen to try an adjunct like rice if possible. the recipe is below:
Dragon Punch Dry
Premium American Lager
Recipe Specs
----------------
Batch Size (L): 10.0
Total Grain (kg): 2.300
Total Hops (g): 28.00
Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 5.04 %
Colour (SRM): 3.0 (EBC): 6.0
Bitterness (IBU): 23.7 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60
Grain Bill
----------------
2.000 kg Pilsner (86.96%)
0.200 kg Rice Hulls (8.7%)
0.100 kg Dextrose (4.35%)
Hop Bill
----------------
8.0 g Hallertau Mittlefrueh Pellet (6.3% Alpha) @ 60 Minutes (Boil) (0.8 g/L)
8.0 g Hallertau Mittlefrueh Pellet (6.3% Alpha) @ 20 Minutes (Boil) (0.8 g/L)
12.0 g Saaz Pellet (3.6% Alpha) @ 7 Minutes (Boil) (1.2 g/L)
Misc Bill
----------------
0.5 g Whirlfloc Tablet @ 15 Minutes (Boil)
Single step Infusion at 63°C for 60 Minutes.
Fermented at 12°C with Wyeast 2007 - Pilsen Lager
questions:
1. is mashing at 63 too low? i've read it can get quite lower but there are a lot of problems if TOO low. what is the best temperature for a very dry lager?
2. adding dextrose to the boil. when is this done? i can't find any information online about when to add dextrose to the boil. i've seen some recipes write that it's a 5 minute addition. any info here would be great.
3. adding rice. i'd like to add rice and have read about cereal mashes, but think at this stage and with my limited experience, this is a little too much to take in just yet. i've read you can add minute rice (is that the same as microwave rice?) those packet ones you heat up for 90 minutes? can these be added straight to the mash?
any other tips or help is appreciated. thank you