Type: All Grain
Batch Size: 7.00 gal
Boil Size: 9.55 gal
Boil Time: 60 min
End of Boil Vol: 7.55 gal
Final Bottling Vol: 6.79 gal
Fermentation: Lager, Two Stage
Date: 2020-05-16
Brewer:
Asst Brewer:
Equipment: BrewEasy 10 Gallon
Efficiency: 69.00 %
Est Mash Efficiency: 71.5 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU Volume
11.50 gal 2019 SF Water Profile Water 1 - -
16 lbs Munich Malt (9.0 SRM) Grain 2 66.7 % 1.25 gal
5 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 3 20.8 % 0.39 gal
3 lbs Caramel Munich 60L (Briess) (60.0 SRM) Grain 4 12.5 % 0.23 gal
2.00 oz Hallertauer [3.20 %] - Boil 60.0 min Hop 5 14.5 IBUs -
1.00 oz Hallertauer [3.20 %] - Boil 30.0 min Hop 6 5.6 IBUs -
1.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 - -
3.0 pkg SafLager German Lager (DCL/Fermentis #S-189) [23.66 ml] Yeast 8 - -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.086 SG
Est Final Gravity: 1.025 SG
Estimated Alcohol by Vol: 8.2 %
Bitterness: 20.1 IBUs
Est Color: 20.6 SRM
Measured Original Gravity: 1.080 SG
Measured Final Gravity: 1.026 SG
Actual Alcohol by Vol: 7.2 %
Calories: 278.8 kcal/12oz

Mash Profile

Mash Name: Brew Easy Mash @ 155 (Full Body)
Sparge Water: 0.00 gal
Sparge Temperature: 172.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.47
Measured Mash PH: 4.90
Total Grain Weight: 24 lbs
Grain Temperature: 66.0 F
Tun Temperature: 66.0 F
Target Mash PH: 5.20
Mash Acid Addition: None
Sparge Acid Addition: None
Mash Steps
Name Description Step Temperature Step Time
Dough In Add 11.19 gal of water at 165.9 F 155.0 F 15 min
RIMS Mash Heat to 155.0 F over 4 min 155.0 F 60 min
Mash Out Heat to 168.0 F over 5 min 168.0 F 15 min

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

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 14.89 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Lager, Two Stage
Fermenter:
Volumes of CO2: 2.5
Carbonation Est: Keg with 14.89 PSI
Carbonation (from Meas Vol): Keg with 14.89 PSI
Age for: 90.00 days
Storage Temperature: 35.0 F

Notes

May 16, 2020

Dough In
* Strike Temp: 165.5*F
* Start: 09:45 @ 151*F
* End: 10:00 @ 151*F
* PH 4.9 (low)

Mash
* Temp: 155*F
* Setting: 159*F
* GPM: 1.25
* Power %: 80%
* Start: 10:15 @ 157*F
10:30 @ 156*F
10:45 @ 155*F
11:00 @ 154*F
* End: 11:15 @ 155*F

Mash Out
* Temp: 168*F
* Setting: 190*F
* At Temp: 11:30pm
* End: 11:45pm
* GPM: .5

Pre Boil Volumn: 9.25 G (came in low - added .25 G of water)
Post Boil Volumn: 7.4

Gravity
* Pre Boil: 1.066
* Original 1.080
* Final 1.026

Fermentation
* Into fermenter @ 64*F (shook o2 into wert in speidel then transfered into conical)
* Start Primary: 5/16/2020
* End Primary: 5/31/2020 @ 1.026
* Start Lager: 5/31/2020 @ 10.26
* End Lager: 9/1/2020



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