- A rice-cooking regimen along with a step-infusion mash is employed to mash the grains. Crush and mill rice into small pieces. Add crushed rice to one gallon (3.8 L) of water and boil for 20 minutes.
- Add one more gallon of water to cooked rice mash to achieve a temperature of 130° F (54.5° C).
- Add flaked corn and malt; stabilize and hold the temperature at 122° F (50 C) for 30 minutes. Add 4 quarts (3.8 L) of boiling water, adding heat if necessary to bring temperature up to 150° F (65.5° C). Hold for 60 minutes.
- After conversion, raise temperature to 167° F (75° C), lauter, and sparge with 4 gallons (15 L) of 170° F (77° C) water. Collect about 6 gallons (23 L) of runoff , add bittering hops, and bring to a full and vigorous boil.
- The total boil time will be 75 minutes. Follow the hop addition schedule.
- Chill the wort to 60° F (15.5° C), aerate, and pitch your yeast.
- Primary fermentation for 4 to 6 days at 55° F (13° C).
- Secondary fermentation for two weeks at 50° F (10° C).
- Lager for two to four more weeks at 40° F (4.5° C).
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