Hey guys, I've been meaning to post this for a while now but I've been pretty busy of late. This is a recipe I recently did that came out very nice indeed - I wanted to make a "Euro" lager along the same lines as either Stella or Heineken. I looked at a few other recipes, used 'em as a starting point and concocted this in Promash.
Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 4.61
Anticipated OG: 1.047 Plato: 11.61
Anticipated SRM: 4.4
Anticipated IBU: 26.1
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes
Formulas Used
-------------
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: Coarse Grind As Is.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
36.9 1.70 kg. Muntons LME - Extra Light England 80.07 3
32.5 1.50 kg. Pilsner Australia 76.48 1
8.7 0.40 kg. CaraPilsner France 71.27 10
21.9 1.01 kg. Vienna Malt Germany 75.43 3
Potential represented as Yield, Coarse Grind As Is.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
26.00 g. Perle Pellet 8.25 15.6 30 min.
5.00 g. Czech Saaz Pellet 3.50 0.0 Dry Hop
27.00 g. Hallertau Northern Brewer Pellet 8.50 8.7 15 min.
20.00 g. Czech Saaz Pellet 3.50 1.7 5 min.
Yeast
-----
Yeast Lab L31 Pilsner Lager - W34/70
If this looks complicated it was just 1.5kg of pilsner malt, 1Kg of Vienna malt and 400g of Carapilsner mashed at 65C for an hour and a half in 9 litres of water (I did a multistep mash - in practice for AG batches - but you dont need to do this). Sparge the grains (in a grain bag) with about 5 or 6 litres of water at about 80c (if you cant boil this volume you could always rinse the grains a few times with a kettle full or 3 of boiled - not boiling - water).
Boil this wort for 60 mins - after 30 mins of boil time throw in the Perle hops - after another 15 mins throw in the Hallartauer - after another 10 mins throw in the first lot of Saaz and at flame out throw in the last lot of Saaz.
Cool the wort (laundry tub full of water and ice is good if you dont have chillers etc).
Put the LME in the fermenter (sanitised of course) and mix with a kettle of water, strain the wort into the fermenter through a sterilised sieve, top up to 23L with cold or chilled water. Pitch your yeast (i rehydrate yeast or use a liquid yeast - but again you dont have to if you dont want to) when your temp is about 19/20C - once the yeast has a hold and is producing gas I reduced the temp (read - stuck it in a cold room - hehehe) to about 12C.
This turned out very nice indeed - even the missus loves it - which is unusual. The only thing I thought I might change next time is make it a bit more hoppy possibly - this recipe gave me about 26 IBUs, I thought I might up it to about 35 and see what its like.
Hope somebody finds this useful
