Basmati Pale Ale /Lager

BasmatiPaleLagerRecipe Specifications

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Recipe: Basmati Pale Lager/Ale
Boil Size: 38.16 l
Post Boil Volume: 30.16 l
Batch Size (fermenter): 21.00 l
Bottling Volume: 19.49 l
Estimated OG: 1.050 SG
Estimated Color: 3.8 SRM
Estimated IBU: 25.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 99.4 %
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
8 lbs Pale Malt (Weyermann) (3.3 SRM) Grain 1 76.2 %
2 lbs Rice (1.0 SRM) Grain 2 19.0 %
8.0 oz Carafoam (2.0 SRM) Grain 3 4.8 %
1.00 oz Cascade [5.50 %] – Boil 60.0 min Hop 4 15.2 IBUs
1.00 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 5 –
1.00 oz Cascade [5.50 %] – Boil 10.0 min Hop 6 5.5 IBUs
0.50 tsp Yeast Nutrient (Boil 10.0 mins) Other 7 –
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 8 –
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 10 lbs 8.0 oz
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Name Description Step Temperat Step Time
Mash In Add 13.42 l of water at 158.2 F 148.0 F 75 min

Sparge: Batch sparge with 2 steps (10.93l, 19.58l) of 168.0 F water
Notes:
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used less water because 2 gal added to rice mixture
sparged with less than usually and mashed with 16 ltr to 18 ltrs
mashed at 150 F for over 90 min

used sparge till I reached 8 brix hot and 9 cooled down on refract =1.0359
OG 13brix once finished =1.052

Next time use a larger pot and make a soupier rice mixture, almost a rice soup, also reduce strike water by 10 deg, last time I made this I added the rice mixture first to my mashtun so that I could bring the Strike water to 160deg F before adding my grains. If I lager this again I’ll mash at 148°F for a dryer beer and do FWH instead of the 60 min addition, also use Lager hops when lagering like Hallertau but still fwh and keep the bitterness at 25 min.

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