Lincoln Lager
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Batch Size (gallons) | 5.5 | ||||||||||||||||||||
Efficiency | 80% | ||||||||||||||||||||
Recipe type | All Grain | ||||||||||||||||||||
Original Gravity | 1.056 | ||||||||||||||||||||
Final Gravity | 1.014 | ||||||||||||||||||||
ABV | 5.51% (basic) / 5.51% (advanced) [what's this?] | ||||||||||||||||||||
IBU | 15.17 | ||||||||||||||||||||
Color | 7.53 SRM | ||||||||||||||||||||
Boil Time | 60 min | ||||||||||||||||||||
Yeast | Wyeast 2035 (American Lager) | ||||||||||||||||||||
Fermentables |
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Hops |
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Directions | Collect brew water(city water). Add potassium meta bisulfide to remove chloromines. Heat 3.5 gal mash water to 167*F Mash in grains and hold at 149*F for 30 min Bring 1.5 gal to 165*F add to mash to raise temp to 154*F Heat sparge water to 174*F Collect first runnings. Batch sparge at 166*F for 10 min. Bring collected wort to a boil pre-boil Gravity 1.040 Add 60 min hop addition At 10 minutes add last hop addition and half a whirlfloc tab. Finish boil OG at 1.056 Using immersion chiller bring wort down to 80*F Place in ermentation chamber set at 56*F Pitch yeast once temp reaches 56* Active fermentation at 16 hours. Continue fermenting until 75% attenuation. (About 5 days) Slowly increase fermentation temp to 66*F and hold for 3-4 days for Diacetyl rest and to finish attenuation. Slowly decrease temp to 33*F doing so at 2-5 degrees per day. Fine with gelatin and package. FG: 1.014 | ||||||||||||||||||||
This all grain homebrew recipe was submitted by Buxman14.