1519 Barker Exportbier (previous recipes)
While living in the dorms, a few of my friends lived just off-campus in a house they shared on Barker Avenue, just a couple blocks south of Bradley University.
From time to time, we'd throw keggers that rivaled fraternity parties. We'd charge a couple bucks at the door and serve way too much beer.
We'd buy two kinds of beers for these parties. Most of it was "Natty Light", and that is what got served to most of the people.
But, hidden upstairs for those of us who knew where it was hidden was a keg of Michelob, which was very much a premium beer for us.
Basically, we drank Michelob for free, curtesy of the people we charged for "Natty Light".
Now-a-days, "Michelob" mostly means those absolutely awful low-carb "Ultra" watery beers. I know there are other beers with the Michelob label, but I don't think they make the Michelob that I remember from college anymore.
And ... I honestly have no idea what kind of beer it was, but in my mind, a German Helles Exportbier matches my memory of the beer.
So, this is what I decided to brew.
For more about this beer, see Sheppy's Blog: 1519If you can't go to school ... Go to State! Go BU!
| 1519 Barker --- Batch 1 (361) |
| Style | | German Helles Exportbier | | Batch Size | | 5.50 gal | | Type | | All Grain | | Boil Size | | 6.60 gal | | Brewhouse Efficiency | | 65.00 | | Boil Time | | 60 minutes |
Recipe Characteristics | Recipe Gravity | | 1.052 SG | | Estimated FG | | 1.012 SG | | Recipe Bitterness | | 16.7 IBUs (Rager) | | Alcohol by Volume | | 5.3 % | | BU : GU | | 0.318 | | | | | | Recipe Color | | 5.5 SRM | | | | | | Measured OG: | | 1.054 | | Measured FG: | | 1.012 | | ADF: | | 77 | | Measured ABV: | | 5.6 |
Ingredients
Ingredients| Amt | Name | Type | # | %/IBU | Volume |
|---|
| 7.98 gal | Denver, Colorado | Water | 1 | - | - | | 4.00 g | Calcium Chloride (Mash) | Water Agent | 2 | - | - | | 2.00 g | Gypsum (Calcium Sulfate) (Mash) | Water Agent | 3 | - | - | | 1.50 tsp | Lactic Acid (Mash) | Water Agent | 4 | - | - | | 10 lbs | Pilsner (2 Row) Ger (2.0 SRM) | Grain | 5 | 83.3 % | 0.78 gal | | 2 lbs | Munich Malt - 10L (10.0 SRM) | Grain | 6 | 16.7 % | 0.16 gal | | 1.000 oz | Magnum [12.60 %] - Boil 15.0 min | Hop | 7 | 13.8 IBUs | - | | 1.00 Items | Whirlfloc Tablet (Boil 10.0 mins) | Fining | 8 | - | - | | 1.00 tsp | Yeast Nutrient (Boil 10.0 mins) | Other | 9 | - | - | | 2.000 oz | Tettnang [2.10 %] - Boil 5.0 min | Hop | 10 | 2.9 IBUs | - | | 1.0 pkg | Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml] | Yeast | 11 | - | - | | 0.50 tsp | Gelatin (Bottling 1 Day) | Fining | 12 | - | - | Mash Profile
Mash Steps| Name | Description | Step Temperature | Step Time |
|---|
| Saccharification | Add 31.92 qt of water at 158.8 F | 152.0 F | 45 min | | Heat | Heat to 158.0 F over 10 min | 158.0 F | 15 min | | Mash Out | Heat to 170.0 F over 7 min | 170.0 F | 10 min |
If steeping, remove grains, and prepare to boil wort
Recipe NotesIf harvesting yeast from previous batch, make 6 cup starter a day or two before brew day.Brewing salts in the mash water. This should bring Denver water profile (as defined by BeerSmith) toCa=83,Mg=8,Na=21,SO4=88,Cl=87,HCO3=104Acid addition based on BeerSmith predicted pH. Should lower from 5.7 to 5.4.Mash and boil as directedChill to around 50 degrees. Rack to fermentor and add pitch yeast. Ferment between 50 and 55 for one week. Then, let temperature rise to ambient.Keg. Add gelatin after a day or two in the refrigerator.Carbonate and drink.Brewing Record | Brew Date: | | | | Strike Temp: | | | | Mash Temps: | | | | Pre-boil OG | | 1.050 (1.048) | | Pre-boil Vol | | 7 (6.60) | | Actual Mash Efficiency | | | | Pitch Temp | | | | Fermentation | | | | | | | | Day 1: | | Day ... | | Day ... |
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