Type: All Grain
Batch Size: 13.00 gal
Boil Size: 16.58 gal
Boil Time: 60 min
End of Boil Vol: 14.58 gal
Final Bottling Vol: 12.00 gal
Fermentation: Lager, Two Stage
Date: 2023-01-12
Brewer:
Asst Brewer:
Equipment: BrewEasy 10 Gallon
Efficiency: 69.00 %
Est Mash Efficiency: 74.3 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU Volume
19.25 gal 2019 SF Water Profile Water 1 - -
15.00 g Calcium Chloride (Mash) Water Agent 2 - -
15.00 g Gypsum (Calcium Sulfate) (Mash) Water Agent 3 - -
10.00 g Epsom Salt (MgSO4) (Mash) Water Agent 4 - -
1.00 Items Campden (Mash) Water Agent 5 - -
20 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 6 83.3 % 1.56 gal
2 lbs Carapils (Briess) (1.5 SRM) Grain 7 8.3 % 0.16 gal
2 lbs Vienna Malt (Weyermann) (3.0 SRM) Grain 8 8.3 % 0.16 gal
1.00 oz Magnum [16.50 %] - Boil 60.0 min Hop 9 25.1 IBUs -
4.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 - -
2.00 oz Saaz [3.50 %] - Boil 15.0 min Hop 11 7.1 IBUs -
2.00 oz Saphir [3.70 %] - Boil 5.0 min Hop 12 5.4 IBUs -
2.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml] Yeast 13 - -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.047 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.9 %
Bitterness: 37.6 IBUs
Est Color: 3.5 SRM
Measured Original Gravity: 1.052 SG
Measured Final Gravity: 1.009 SG
Actual Alcohol by Vol: 5.7 %
Calories: 171.5 kcal/12oz

Mash Profile

Mash Name: Brew Easy Mash @ 150 (Medium Body)
Sparge Water: 0.00 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.31
Measured Mash PH: 5.10
Total Grain Weight: 24 lbs
Grain Temperature: 65.0 F
Tun Temperature: 72.0 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 19.09 gal of water at 156.0 F 150.0 F 10 min
RIMS Mash Heat to 150.0 F over 4 min 150.0 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: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Lager, Two Stage
Fermenter:
Volumes of CO2: 2.3
Carbonation Est: Keg with 12.54 PSI
Carbonation (from Meas Vol): Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 60.0 F

Notes


PH Tests
* Mash Reading : 5.1 (low)

Dough In
* Strike Temp: 156*F
* Start: 10:00 @ 147*F
* End: 10:15 @ 147*F

Mash
* Temp: 150*F
* Setting: 154*F
* GPM: 1.50
* Power %: 88%
* Start: 10:30 @ 150*F
10:45 @ 150*F
11:00 @ 150*F
11:15 @ 150*F
* End: 11:30 @ 150*F

Mash Out
* Temp: 168*F
* Setting: 180*F
* Rise: Start: 11:30, End: 12:00

Sparge
* GPM: .5

Pre Boil Volumn: 17 G

* Start 12:35
* 60 1/2 oz Magnum (12:35)
* 15 2 whirlflock (12:20)
2 oz Saaz
2 oz Saphir
* End 1:50 (went longer as I was on call with Elaine)

Post Boil Volumn: 14 G

Gravity
* Pre Boil: 1.042
* Original 1.052
* Final 1.009

Fermentation
* 7G in Speidel, 5G in bucket
* added yeast at about 67*F, airated for 15 mins each.
* put in chest freezer set to 55*F.
* started lagering on 1/29/2023

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