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Lager Sal e Limão - American Lager

An Authentic Homebrew Recipe — by Gus_R

RECIPE INFO

Author: Gus_R - View
Brew Sessions: 0
Source: Homebrew Recipe
Recipe Type: All Grain
Efficiency: 65%
Calories: 162 per 11 fl. oz
Boil Time: 60 Minutes
Batch Size: 2.64 Gallons
Boil Size: 3.43 Gallons
Total Grains: 5.4 lb
Total Hops: 1.45 oz
IBU/OG: 0.36
OG: 1.05
- - -
FG: 1.009
- - -
IBUs: 18.2 (tinseth)
- - - IBUs
Color: 3.1° SRM / 6.11° EBC
- - - SRM
Alcohol: 5.37%
-% - -% ABV
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scale

FERMENTABLES

fermentable / amount / ppg / l / usage
Pilsner - DE, 3.748 lb (69.4%), 38 ppg, 1 L, Mash
Maris Otter Pale - UK, 1.102 lb (20.4%), 38 ppg, 3 L, Mash
Flaked Corn - US, 0.551 lb (10.2%), 37 ppg, 1 L, Mash

HOPS

hop / amount / usage / time / AA / IBUs
Liberty, 0.56 oz (Pellet), Boil, 60 Minutes, 4, 18.2
Motueka, 0.88 oz (Pellet), Boil, 0 Minutes, 7, 0

YEAST

yeast / attenuation
Fermentis Saflager W-34/70, 83%

OTHER INGREDIENTS

ingredient / amount / name / usage
Salt, 0.53 oz, Whirlpool, 0 minutes
Lemonzest, 0.53 oz, Whirlpool, 0 minutes

NOTES

Água de Osmose Reversa
1/8 colher de chá (0,43 gramas) CaCl
1/8 colher de chá (0,5 gramas) Gesso
1,5 mL Ácido Láctico

Mash pH 5,2
Água de batida 163F (72,8C), mosto iniciado em 154F (67,8C)
fervura de 2 galões (7,6L) )

Aqueça 5 litros de água de greve a 163°F (72,8C). Adicione sais de cerveja. Moa os grãos e misture com água para atingir uma temperatura de mostura de 67,8°C (154°F). Ajuste o pH para 5,2. Mantenha a temperatura do mosto por 60 minutos. Espalhe os grãos com água a 76,7°C (170°F) até atingir um volume de 7,6L (2 galões) de mosto. Ferva por 60 minutos, seguindo o horário de lúpulo. Adicione musgo irlandês em 10 minutos. Adicione as raspas de limão e sal durante o redemoinho.

Após a fervura, resfrie o mosto um pouco abaixo da temperatura de fermentação, cerca de 18,9°C. Aerar o mosto e colocar o fermento. Fermentar a 68-70 ° F (20-21,1 C) por 2 semanas, depois a cerveja fria bater a 35 ° F (1,7 C). Engarrafar ou barril a cerveja e carbonatar a aproximadamente 2,25 volumes de CO2.

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