Hey Guys and Gals! A homebrewed beer built on pilsen, flaked corn, 2-row and Carapils malts, with Chinook and Amarillo hops, lime peel and tequila barrel chips.
Ingredients
Grain
4.5 lb Pilsen (UK)
3 lb flaked corn (US)
2.5 lb 2-Row (US)
1 lb Carapils dextrine malt (US)
Boil
0.25 oz Chinook pellets, start of boil
1 tbsp Irish Moss, 20 minutes before the end
1 oz Amarillo pellets, 15 minutes before the end
0.5 oz Chinook pellets, at flame out
Fermentation and bottling
Fermentis Saflager S-23 yeast (2L starter)
4 oz tequila barrel chips, rehydrated in 1800 anejo for 1 week
Lime peel
3 oz priming sugar
Directions
1. Bring 3.25 to 3.5 gallons of water to 170F and add the grain in a grain bag. The temperature should drop to about 120 to 130F.
2. Stir and slowly raise the temperature to 143 to 150F and hold for 30 minutes. Remove the grain bag without squeezing it and let it drain.
3. Bring the wort to a rolling boil, avoiding a boil over, and boil for 60 minutes. Add the hops and Irish Moss on the schedule above.
4. Cool the wort (use a wort chiller if you have one), transfer to the primary, top off with cold water, aerate, and take a hydrometer reading.
5. Once cooled to around 75F, pitch the yeast starter. Ferment 1 week at the yeast’s suggested temperature, keeping the carboy about a third empty.
6. Rack to the secondary with the tequila barrel chips and lime peel and let sit another week, limiting oxygen exposure.
7. Sanitize, add the 3 oz of priming sugar, siphon slowly and bottle.
Stats: 60 minute boil, OG 1.053, FG 1.010, 24.3 IBU, 2.5 SRM, 70% efficiency, 5.6% ABV. Sanitize all equipment that touches the brew.
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