Doc, these have been posted in the past. Not sure if they're what you are after.
Scharer's lager
Batch Size (L): 22.00
Anticipated OG: 1.050
Anticipated IBU: 26.0
Wort Boil Time: 90 Minutes
---------------------------------------------------------------
2.8 kg of light dried malt extract
0.15 kg of Caramunich II grain crushed
Steep grain in a litre of water about 70C (steaming not boiling). Pour thru
a colander, and wash thru with 5 litres of same temp 70C water.
Depending of your pot, either make up to 22 litres adding dried malt and
boil (preferred option), or boil 6 litres of steeped water with hops (add
extra 20% of hops to compensate small boil for bitterness), add to fermenter
with dried malt and water.
Hops
Amount Name Form
Alpha IBU Boil Time
-------------------------------------------------------------------
28.00 g. Hallertauer Tradition Whole 60 min.
16.00 g. Hallertauer Tradition Pellet 15 min.
10.00 g. Hallertauer Tradition Pellet 1 min.
Yeast
White Labs WLP833 German Bock
Lager secondary for 4 weeks
Picton Lager
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
02-C European Pale Lager, Dortmunder Export
Min OG: 1.048 Max OG: 1.056
Min IBU: 23 Max IBU: 30
Min Clr: 4 Max Clr: 6 Color in SRM,
Lovibond
Recipe Specifics
----------------
Batch Size (L): 22.00 Wort Size (L):
22.00
Total Grain (kg): 5.40
Anticipated OG: 1.050 Plato:
12.46
Anticipated SRM: 5.2
Anticipated IBU: 26.0
Brewhouse Efficiency: 65 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name
Origin Extract SRM
-----------------------------------------------------------------------------
92.6 5.00 kg. Pilsner Malt (Hoepfner)
Germany 1.047 2
4.6 0.25 kg. Cara-Pils Dextrine Malt
Germany 1.002 2
2.8 0.15 kg. Caramunich II
Germany 1.001 46
Extract represented as SG.
Hops
Amount Name Form
Alpha IBU Boil Time
-----------------------------------------------------------------------------
28.00 g. Hallertauer Tradition Whole
7.00 22.8 60 min.
16.00 g. Hallertauer Tradition Pellet
3.00 3.0 15 min.
10.00 g. Hallertauer Tradition Pellet
3.00 0.2 1 min.
Extras
Amount Name Type
Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirlflock Fining
15 Min.(boil)
Yeast
-----
White Labs WLP833 German Bock
Water Profile
-------------
Profile: Dortmund
Profile known for: Pale Lager
Calcium(Ca): 260.0 ppm
Magnesium(Mg): 23.0 ppm
Sodium(Na): 69.0 ppm
Sulfate(SO4): 240.0 ppm
Chloride(Cl): 106.0 ppm
biCarbonate(HCO3): 270.0 ppm
pH: 8.34
Mash Schedule
-------------
Mash Type: Single Step
Grain kg: 5.40
Water Qts: 14.27 - Before Additional Infusions
Water L: 13.50 - Before Additional Infusions
L Water Per kg Grain: 2.50 - Before Additional
Infusions
Saccharification Rest Temp : 68 Time: 90
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 77 Time: 45
Total Mash Volume L: 17.11 - Dough-In Infusion Only
All temperature measurements are degrees Celsius.
Notes
Single infusion mash at 68C
Lager secondary for 4 weeks