All We Are Saying, Is Give Corn A Chance - Beer Recipe - Brewer's Friend

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All We Are Saying, Is Give Corn A Chance

174 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Standard American Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Kristian
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Monday January 23rd 2017
1.053
1.012
5.4%
40.1
6.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.25 lb American - Pale 2-Row8.25 lb Pale 2-Row 37 1.8 80.5%
1.25 lb Flaked Corn1.25 lb Flaked Corn 40 0.5 12.2%
8 oz American - CaraCrystal Wheat Malt8 oz CaraCrystal Wheat Malt 34 55 4.9%
4 oz American - Caramel / Crystal 10L4 oz Caramel / Crystal 10L 35 10 2.4%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Mount Hood1.5 oz Mount Hood Hops Pellet 4.8 Boil 40 min 27.35 50%
0.50 oz Mount Hood0.5 oz Mount Hood Hops Pellet 4.8 Boil 25 min 7.22 16.7%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Leaf/Whole 3.9 Boil 10 min 5.56 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp PH 5.2 Water Agt Other --
1 tsp yeast nutient Other Boil 10 min.
1 each warflock Fining Boil 10 min.
 
Yeast
Wyeast - American Lager 2035
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.39 gal MASH WATER (Gal)4.39 SPARGE WATER (Gal)2.70 Temperature -- 151 °F 60 min
Temperature -- 170 °F 10 min
2.7 gal Sparge -- 170 °F --
Starting Mash Thickness: 2.7 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.7 qt/lb 6.92 27.7  
Mash volume with grains 7.74 31  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 1.23 g | 4.9 qt) 2.11 8.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.03 36.1
Equipment Profile Used: System Default
 
Notes

This is a single infusion mash. Mix the crushed malt and flaked maize with 3.6 gallons (13.6 L) of water to stabilize the mash at 151 °F (66 °C) and hold for at least 60 minutes. Sparge with 3.6 gallons (13.6 L) of 170 °F (77 °C) water adjusted to pH 5.7–6.5.

Collect 5.4 gallons (20.4 L) of wort, top up with water to 6 gallons (23 L) and conduct a 60-minute boil. Add hops per the schedule on the ingredients list. At the end of the boil, you should have 5 gallons (19 L) in your kettle.

After the boil, give your wort a stir to create a whirlpool, then let the wort settle for 30 minutes prior to chilling. Cool the wort to 50–55 °F (10–13 °C) for fermenting, aerate well and pitch your yeast. Maintain fermentation temperature between 50–55 °F (10–13 °C). After seven days, rack to secondary fermenter. When fermentation is complete and beer has cleared, bottle or keg as usual.

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  • Last Updated: 2017-01-26 01:49 UTC