Thanks to all for listening! And thanks to Tasty and Jamil for having the confidence in me to let me brew it for the show. I loved the challenge. I think that's what made it so fun to brew.
Sorry that I couldn't remember during the show which hops I'd used. I changed the hop variety from crystal in the original recipe, ( which was the copy that I was holding at the time) because I couldn't source them and changed it to Liberty. I used Liberty because Crystal is a half-sister of Mt. Hood and Liberty. Though as we discussed, Being just one hop charge @ 60min, almost anything would be an adequate substitution. (Just stay away from the really citrusy varieties.)
Long mash due to the large amount of corn, with a rest at 122F
Looking at my notes, I did raise the ferment temp from 60-64F for a diacetyl rest.
So if you have friends that drink only pale yellow beers, give this a try.
Here's the recipe:
ProMash Brewing Session Printout
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Brewing Date: Thursday May 28, 2009
Head Brewer: Dr Scott Lothamer
Asst Brewer:
Recipe: Daddy's Little Helper
ProMash Brewing Session - Recipe Details Printout
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Recipe Specifics
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Batch Size (GAL): 6.00 Wort Size (GAL): 6.00
Total Grain (LBS): 16.13
Anticipated OG: 1.069 Plato: 16.72
Anticipated SRM: 3.4
Anticipated IBU: 15.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Actual OG: 1.068 Plato: 16.59
Actual FG: 1.012 Plato: 3.07
Alc by Weight: 5.79 by Volume: 7.41 From Measured Gravities.
ADF: 81.5 RDF 67.9 Apparent & Real Degree of Fermentation.
Actual Mash System Efficiency: 262 %
Anticipated Points From Mash: 68.53
Actual Points From Mash: 256.04
Formulas Used
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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54.3 8.75 lbs. Pale Malt(2-row) America 1.036 2
40.3 6.50 lbs. Flaked Corn (Maize) America 1.040 1
3.1 0.50 lbs. rice hulls 1.000 0
2.3 0.38 lbs. Carafoam 1.033 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
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1.25 oz. Liberty Pellet 4.10 15.8 60 min.
Yeast
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WYeast 2278 Czech Pils or WhiteLabs WLP800 Pilsner Lager Yeast
Water Profile
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Profile: Pilsen
Profile known for: Pale, Dry, Hoppy Lager
Calcium(Ca): 7.0 ppm
Magnesium(Mg): 3.0 ppm
Sodium(Na): 3.2 ppm
Sulfate(SO4): 5.8 ppm
Chloride(Cl): 5.0 ppm
biCarbonate(HCO3): 9.0 ppm
Mash Schedule
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Mash Type: Multi Step
Heat Type: Direct
Qts Water Per LBS Grain: 1.33 Total Qts: 20.75
Grain Temp: 65 F
Dough In Temp: 122 Time: 20
Acid Rest Temp: 0 Time: 0
Protein Rest Temp: 122 Time: 20
Intermediate Rest Temp: 0 Time: 0
Saccharification Rest Temp: 150 Time: 120
Mash-out Rest Temp: 168 Time: 10
Sparge Temp: 170 Time: 60
Runnings Stopped At: 1.010 SG 2.56 Plato
Fermentation Specifics
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Pitched From: Starter
Amount Pitched: 0 mL
Lag Time: 10.10 hours
Primary Fermenter: Stainless Steel
Primary Type: Closed
Days In Primary: 9
Primary Temperature: 60 degrees F
Secondary Fermenter: Stainless Steel
Secondary Type: Closed
Days In Secondary: 4
Secondary Temperature: 64 degrees F
Original Gravity: 1.068 SG 16.59 Plato
Finishing Gravity: 1.012 SG 3.07 Plato
Notes
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