#064 - JBBP 50th Anniversary Pilsner
German Pils (5 D)
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
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
Brewer:
Asst Brewer:
Equipment: BrewEasy 10 Gallon
Efficiency: 69.00 %
Est Mash Efficiency: 74.3 %
Taste Rating: 30.0
Taste Notes:
| 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
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
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
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
Grain Temperature: 65.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition: None
Sparge Acid Addition: None
| 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:
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
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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