Type: All Grain
Batch Size: 8.00 gal
Boil Size: 10.59 gal
Boil Time: 60 min
End of Boil Vol: 8.59 gal
Final Bottling Vol: 7.00 gal
Fermentation: Lager, Two Stage
Date: 15 Jan 2018
Brewer:
Asst Brewer:
Equipment: BrewEasy™ 10 Gallon
Efficiency: 69.00 %
Est Mash Efficiency: 71.2 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
11.80 gal 2017 SF Water Profile Water 1 -
15.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
15.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 3 -
10.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 4 -
14.00 lb Pilsner (Weyermann) (1.7 SRM) Grain 5 94.9 %
0.50 lb Carahell (Weyermann) (13.0 SRM) Grain 6 3.4 %
0.25 lb Melanoidin (Weyermann) [Aromatic] (30.0 SRM) Grain 7 1.7 %
3.50 oz Saaz [2.40 %] - Boil 60.0 min Hop 8 21.6 IBUs
2.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
2.50 oz Saaz [2.40 %] - Boil 10.0 min Hop 10 5.6 IBUs
2.00 oz Saaz [2.40 %] - Boil 5.0 min Hop 11 2.5 IBUs
2.00 oz Saaz [2.40 %] - Steep/Whirlpool 0.0 min Hop 12 0.0 IBUs
3.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml] Yeast 13 -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.048 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.7 %
Bitterness: 29.7 IBUs
Est Color: 4.2 SRM
Measured Original Gravity: 1.047 SG
Measured Final Gravity: 1.012 SG
Actual Alcohol by Vol: 4.6 %
Calories: 155.9 kcal/12oz

Mash Profile

Mash Name: Brew Easy Mash @ 154 (Full Body)
Sparge Water: 0.00 gal
Sparge Temperature: 172.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.78
Measured Mash PH: 5.50
Total Grain Weight: 14.75 lb
Grain Temperature: 66.0 F
Tun Temperature: 150.0 F
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps
Name Description Step Temperature Step Time
Dough In Add 11.80 gal of water at 159.1 F 154.0 F 10 min
RIMS Mash Heat to 154.0 F over 4 min 154.0 F 60 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

Dough In
* Strike Temp: 158.7
* Start: 09:41 am @ 149*F
* End: 10:06 am @ 150*F

Mash
* Temp: 154*F
* Setting: 158*F
* GPM: 0.75 <— Accidently put in the .75 in but it worked pretty well, Stayed ballanced for the whole mash.
* Power %: 76%
* Start: 10:15am @ 154*F
10:30am @ 154*F
10:45pm @ 154*F
11:00pm @ 154*F
* End: 11:15pm @ 164*F(Set temp to 198*F for Mash Out)

Mash Out
* Temp: 172*F
* Setting: 176*F
* At Temp: 11:45 am
* End: 12:00 pm
* GPM: .75

Pre Boil Volumn: 10.5 G
Post Boil Volumn: 7G (about 8G into fermenter)

The recipe was for a 90 minute boil but I only boiled it for 60 minutes


Fermentation
https://www.brewstat.us/brew/2348/031-2017-iron-brewer-ryesette
* 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

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