Bistro Light Lager 02-12-2022
American Light Lager


Type: All Grain

Date: 2/12/2022

Batch Size: 5.50 gal

Brewer: Jomebrew
Boil Size: 7.48 gal Asst Brewer:
Boil Time: 60 min Equipment: Jomebrew 5 Gal Batch - All Grain
Taste Rating(out of 50): 30.0 Brewhouse Efficiency: 72.00
Taste Notes:


Amount Item Type % or IBU
7.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 87.50 %
1.00 lb Rice, Flaked (Briess) (1.0 SRM) Grain 12.50 %
0.20 oz Magnum [12.00 %] (60 min) Hops 9.2 IBU
2 Pkgs SafLager West European Lager (DCL/Fermentis #S-23) Yeast-Lager
1.10 items Clarity Ferm (White Labs) (Primary 7.0 days) Misc


Beer Profile

Est Original Gravity: 1.038 SG

Measured Original Gravity: 1.037 SG
Est Final Gravity: 1.010 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 3.62 % Actual Alcohol by Vol: 3.51 %
Bitterness: 9.0 IBU Calories: 162 cal/pint
Est Color: 3.0 SRM Color:

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 8.00 lb
Sparge Water: 6.04 gal Grain Temperature: 56.0 F
Sparge Temperature: 168.0 F TunTemperature: 160.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Light Body, No Mash Out
Step Time Name Description Step Temp
75 min Mash In Add 10.00 qt of water at 160.3 F 148.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.0
Pressure/Weight: 9.0 PSI Carbonation Used: Keg
Keg/Bottling Temperature: 45.0 F Age for: 30.0 days
Storage Temperature: 60.0 F  


1:30 PM 4G strike at 155F
Should have been 43G. Didn't realize until after sparge and had 1G too much wort.boiled longer
some stove water and some on propane burner.
2:30 started transfer. a little slower on purpose.
heated sparge to 175 stove on burner
~7.5G sparge. 1 G too much based on too much strike
3:15 Boil Started 7.2 brix preboil 1.028
.25 oz magnum
~8G in kettle
3:45 8 brix. lots of splashing over today
4:00 8.3 brix
4:15 Whirlfloc
Yeast Nutrient
4:30 Flameout
immpersion chiller. hose water on. temp approx 69F
4:36 11of
4:44 73f
5:10 All finished
68.4 in fridge
9.4 brix. 1.037
9:30 PM 55F
pitched t packages yeast

Sunday AM. no activity
Sunday night a teeny bit activity
Monday am just a little activity
Fermented nicely for 2 weeks.

3/12 Kegged.
1.011 Final Fravity. sample tastes great!

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