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Ridgeline IPL

198.1 calories 19.77 g 12 oz
Beer Stats
Method: All Grain
Style: American Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Josh Weikert
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Tuesday July 25th 2017
1.060
1.014
6.02%
48.15
9.52
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.75 lb United Kingdom - Maris Otter Pale4.75 lb Maris Otter Pale 38 3.75 37.4%
4.75 lb Belgian - Munich4.75 lb Munich 38 6 37.4%
1.75 lb American - Pilsner1.75 lb Pilsner 37 1.8 13.8%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 3.9%
0.50 lb German - CaraMunich I0.5 lb CaraMunich I 34 39 3.9%
7 oz German - Acidulated Malt7 oz Acidulated Malt 27 3.4 3.4%
12.69 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz German Polaris0.6 oz German Polaris Hops Pellet 20 Boil 30 min 33.61 20%
1 oz German Polaris1 oz German Polaris Hops Pellet 20 Boil 5 min 14.53 33.3%
1.40 oz German Polaris1.4 oz German Polaris Hops Pellet 20 Boil 0 min 46.7%
3 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
3.96 gal Infusion 152 °F 75 min
5.3 gal Sparge 170 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Gypsum Water Agt Mash --
5 g Calcium Chloride Water Agt Mash --
0.50 tsp Yeast Nutrient Other Boil 10 min.
1 each Whirfloc Fining Boil 10 min.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 230 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced carb       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash and boil as usual here, maybe making an addition of chloride to your mash water if your sulfates are particularly high; you want a definite advantage for the chlorides in this style to limit the sharpness of the bittering. The short version is if you have particularly hard water, consider diluting with distilled/RO water and adjusting from there (or letting it ride in its “cut” form with no further adjustment).

In fermentation, go a little warmer than you ordinarily would—I like 55°F (13°C). It will produce a bit more fermentation character in the form of a lick of diacetyl and a bit of sulfur, but both will “work” with your malts and hops and will also trip lots of sense memory triggers for “lager” in your brain! Give this a solid two weeks to finish up primary fermentation, then give it another week just to be sure. Crash, carbonate to 2–2.5 volumes, and you’re good to go.

https://beerandbrewing.com/make-your-best-india-pale-lager

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2017-07-25 15:31 UTC
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