Type: All Grain
Batch Size: 8.00 gal
Boil Size: 11.59 gal
Boil Time: 90 min
End of Boil Vol: 8.59 gal
Final Bottling Vol: 7.00 gal
Fermentation: Lager, Two Stage
Date: 13 Jan 2019
Brewer:
Asst Brewer:
Equipment: BrewEasy™ 10 Gallon
Efficiency: 70.00 %
Est Mash Efficiency: 72.2 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
12.80 gal 2017 SF Water Profile Water 1 -
14.00 lb Pilsner (Weyermann) (1.7 SRM) Grain 2 94.9 %
0.75 lb Carapils (Briess) (1.5 SRM) Grain 3 5.1 %
3.50 oz Saaz [2.80 %] - Boil 60.0 min Hop 4 25.8 IBUs
2.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 -
2.50 oz Saaz [2.80 %] - Boil 10.0 min Hop 6 6.7 IBUs
2.00 oz Saaz [2.80 %] - Boil 5.0 min Hop 7 2.9 IBUs
2.00 oz Saaz [2.80 %] - Steep/Whirlpool 0.0 min Hop 8 0.0 IBUs
2.0 pkg SafLager West European Lager (DCL/Fermentis #S-23) [23.66 ml] Yeast 9 -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.049 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.1 %
Bitterness: 35.5 IBUs
Est Color: 3.2 SRM
Measured Original Gravity: 1.050 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 5.2 %
Calories: 165.2 kcal/12oz

Mash Profile

Mash Name: Brew Easy Mash @ 147 (Light/Dry Body)
Sparge Water: 0.00 gal
Sparge Temperature: 172.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.81
Measured Mash PH: 5.70
Total Grain Weight: 14.75 lb
Grain Temperature: 63.0 F
Tun Temperature: 153.0 F
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps
Name Description Step Temperature Step Time
Dough In Add 12.80 gal of water at 152.4 F 148.0 F 10 min
RIMS Mash Add 0.00 gal of water and heat to 148.0 F over 4 min 148.0 F 90 min
Mash Out Heat to 172.0 F over 5 min 172.0 F 15 min

Sparge: If steeping, remove grains, and prepare to boil wort
Mash Notes:

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 20.72 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Lager, Two Stage
Volumes of CO2: 3.0
Carbonation Used: Keg with 20.72 PSI
Age for: 60.00 days
Storage Temperature: 36.0 F

Notes

January 13, 2019

Dough In
* Strike Temp: 152.5
* Start: 10:24 am @ 147*F
* End: 10:39 am @ 147*F

Mash
* Temp: 151*F
* Setting: 151*F
* GPM: 1.25 <--
* Power %: 76%
* Start: 10:45am @ 158*F (to hot - turn off all power to coil during Dough In)
11:00am @ 155*F (Turned off heat - added 1.25 G of cold water.)
11:15am @ 153*F
11:30am @ 147*F (PH 5.7)
11:45am @ 148*F
12:00pm @ 147*F
* End: 12:15pm @ 148*F (Set temp to 198*F for Mash Out)

Mash Out
* Temp: 172*F
* Setting: 198*F
* At Temp: 12:25 pm
* End: 12:35 pm
* Sparge GPM: .5

Pre Boil Volumn: 11.5 G
Post Boil Volumn: 8G (about 8G into fermenter)


Fermentation

* Start Primary: Sun 01/15/2018 @ 60*F Placed into Keezer @ 50*F
* End Primary: Thu 01/25/2018 @ 50*F
* Start Secondary: Thu 01/25/2018 @ 63*F (Took out of keezer)
* End Secondary: Mon 01/29/2018 @ 63*F
* Start Lagering: Mon 01/29/2018 @ 39*F
* End Lagering Wed 03/03/2018 @ 39

Gravity
* Pre Boil: 1.037
* Original 1.047
* After Primary: 1.012
* Final 1.012

Into Keg
* 3/3 5 G into keg
* 3/3 2 G into KEG
* 3/3 Started carbonation @ 10PSI
* 3/3 15 PSI

Created with BeerSmith