Briess Recipe Database

(42) Search Results for:

Malt: Caramel Malt 60L

• 

  Touch of Rye Lager

  
  

  Subtle notes of rye project through the caramel sweetness and noble-hop aroma of this dark American Lager.

  
  

  Type: Lager

  Style: Rye

  Batch Size: 5 gallons

  Recipe Type: Extract with grain

  Recipe Contributed By: Briess Technical Services Team

  
  

  Ingredients

  Quantity	Ingredient	Comment	Malt Style
  3.3 lbs	CBW® Rye LME		Extract, LME
  3.3 lbs	CBW® Pilsen Light LME		Extract, LME
  1.0 lb	CBW® Pilsen Light DME		Extract, DME
  2 oz	Caramel Malt 60L		Caramel, Crystal
  1.0 oz	Tettnang (5% AA hop)	60 min boil
  .5 oz	Tettnang (5% AA hop)	1 min boil
  .5 oz	Saaz (4.0% AA hop)	1 min boil
  1 & 1/4 vial	White Labs WLP838 Southern German Lager
  1 capsule	Servomyces Yeast Nutrient

  
  

  Procedures

  1. Steep Briess Caramel malt at 170ºF for 30 minutes
  2. Bring water to boil
  3. Remove from heat and add first hop addition
  4. Boil 50 minutes
  5. Dissolve dry malt extract in cool water
  6. Remove from heat andd dissolved DME and LME
  7. Boil 9 minutes
  8. Add final hop addition
  9. Boil 1 minute
  10. Cool to 56ºF, oxygenate wort
  11. Pitch 1 vial WLP838 Southern German Lager

  ---

  Primary Fermentation: 2 weeks at 54ºF

  Secondary Fermentation: 4 weeks at 34ºF

  Fermentation Notes: Diacetyl Rest: 2 days at 60ºF (optional) Force carbonate or bottle condition with 1/4 vial WLP838

  Original Gravity: 1.055

  Final Gravity: 1.014

  Alcohol by Weight: 4.3%

  Alcohol by Volume: 5.4%

  IBU: 16

  Color: 12

  Tags: