Finally getting in a months-overdue brew day. This was originally going to be my "Summer Amber Lager" but now I'm hoping it's ready for Halloween.
HOME BREW RECIPE:
Title: Bloody Amber Lager
Brew Method: BIAB
Style Name: Märzen (ish)
Boil Time: 60 min
Batch Size: 3.9 gallons (ending kettle volume)
Boil Size: 4.3 gallons
Boil Gravity: 1.044
Efficiency: 80% (ending kettle)
STATS:
Original Gravity: 1.048
Final Gravity: 1.010
ABV (standard): 5.09%
IBU (tinseth): 26.75
SRM (morey): 11.16
Mash pH: 5.29
FERMENTABLES:
2 lb - German - Munich Light (31.5%)
2 lb - German - Floor-Malted Bohemian Pilsner (31.5%)
1.25 lb - Malted Corn (19.7%)
1 lb - German - Vienna (15.8%)
1.5 oz - American - Midnight Wheat Malt (1.5%)
HOPS:
0.35 oz - Cluster Cryo, Type: Lupulin Pellet, AA: 14.3, Use: Boil for 60 min, IBU: 25.75
0.65 oz - Cluster Cryo, Type: Lupulin Pellet, AA: 14.3, Use: Boil for 0 min
YEAST:
Lallemand - LalBrew Diamond Lager
NOTES:
Malted Corn = Bloody Butcher Malted Corn
Ferment low 60s @15 PSI