Dreaming of a trip to the beach!
Grain Bill / Fermentables
- 6 lb 2-Row
- 3 lb Flaked Maize (an old bag of it at this point…)
Hops
- 0.5 oz Galena (14.5 AAU)
Yeast
- LalBrew Diamond Lager
Other
- Whirlfloc Tablet
- 2.6 g Citric Acid
- 5 Gallons Distilled Water
Target Stats
- 5.5 Gallons
- OG 1.047
- FG 1.012
- ABV 4.59%
- IBU 24.92
- SRM 2.59
Final Stats
- Gallons
- OG 1.0 Tilt
- FG 1.0
- ABV %
- % Efficiency
Prior to Brew Day
Collect water to allow chlorine to dissipate.
Brew Day
Heat 7 gallons of water to 155°. (2 gallons unfiltered Dover City water with chlorine removed, 5 gallons distilled water and citric acid.)
Gently dough in grains until all grain is covered by water.
Mash grains at 150° for 1 hour.
Remove “grain bag“, rinse, squeeze and allow grains to drain.
Bring wort to a boil.
Once wort is boiling, add 0.5 oz Galena hops and continue for 1 hour.
Reduce wort temperature to 68° and take OG reading.
Sufficiently aerate, transfer to primary fermenter and pitch yeast.
Allow beer 1~2 weeks in the primary at 50° to adequately ferment and cleanup any diacetyl produced during fermentation.
Bottle and wait another 2 weeks or keg and carb.
Enjoy!
Notes:
- March 28, 2020