Bistro Cold IPA 12-20-2022 BZ

Type: All Grain

Date: 12/20/2022

Batch Size: 6.00 gal

Brewer: Joe

Boil Size: 7.31 gal

Asst Brewer:

Boil Time: 60 min

Equipment: #1 Jomebrew Brewzilla 35L

Taste Rating(out of 50): 30.0

Brewhouse Efficiency: 70.00

Taste Notes:

Ingredients

Amount Item Type % or IBU

1.00 items Campden Tablets (Mash 60.0 min) Misc

11.50 lb Pale Malt, 2-Row (Rahr) (1.8 SRM) Grain 82.14 %

1.00 lb Rye Malt (4.7 SRM) Grain 7.14 %

1.00 lb Viking Munich Malt Light (8.1 SRM) Grain 7.14 %

0.50 tsp Amylase Enzyme (Mash 60.0 min) Misc

0.50 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 3.57 %

1.50 oz Citra [12.00 %] (20 min) Hops 39.7 IBU

1.00 items Whirlfloc Tablet (Boil -15.0 min) Misc

0.75 oz Cascade [5.50 %] (30 min) (Aroma Hop-Steep) Hops 4.7 IBU

0.75 oz Citra [12.00 %] (30 min) (Aroma Hop-Steep) Hops 10.3 IBU

0.75 oz Simcoe [13.00 %] (30 min) (Aroma Hop-Steep) Hops 6.1 IBU

1 Pkgs SafLager West European Lager (DCL/Fermentis #S-23) Yeast-Lager

1 Pkgs Safale American (DCL/Fermentis #US-05) Yeast-Ale

0.50 oz Cascade [5.50 %] (Dry Hop 5 days) Hops -

0.50 oz Citra [12.00 %] (Dry Hop 5 days) Hops -

0.50 oz Simcoe [13.00 %] (Dry Hop 5 days) Hops -

0.50 oz Mosaic (HBC 369) [12.25 %] Hops -

Beer Profile

Est Original Gravity: 1.060 SG

Measured Original Gravity: 1.060 SG

Est Final Gravity: 1.015 SG

Measured Final Gravity: 1.008 SG

Estimated Alcohol by Vol: 5.84 %

Actual Alcohol by Vol: 6.79 %

Bitterness: 30.9 IBU

Calories: 265 cal/pint

Est Color: 4.9 SRM

Color:

Color

Mash Profile

Mash Name: #1 My Batch Sparge

Total Grain Weight: 13.50 lb

Sparge Water: 3.87 gal

Grain Temperature: 60.0 F

Sparge Temperature: 168.0 F

TunTemperature: 60.0 F

Adjust Temp for Equipment: FALSE

Mash PH: 5.4 PH

#1 My Batch Sparge

Step Time Name Description Step Temp

60 min Mash In Add 20.25 qt of water at 158.7 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: 2.3

Pressure/Weight: 12.5 PSI

Carbonation Used: Keg

Keg/Bottling Temperature: 45.0 F

Age for: 30.0 days

Storage Temperature: 65.0 F

Notes

12/22/2022 Brewzilla Gen 4 Innaugural Brew
Water Volumes broken in Beersmith. Needed to fix infusion mash profile. Set to drain mashtun 100%.
I had Imported profile for BZ for 65L and changed settings to 35L. Some settings refered to 11G not that it matters but I fixed it. Had me strike with 8 gallons on 13.5lbs grain. Not sure why. Should have been 5 galllons. Made sure my mash profile was set correctly and now it shows the 20 quars of strike..
Heat time for mash from 52F to 158F was 75 minutes for 8 gallons. I assume 5 gallons will be 40% faster or 45 minutes.
12:30 Strike water ready
12:40 Mashing in and realized was too much water. Stupid lazy brewer. Removed water quickly. About 1 lb of grain was in. Assume minor affect if any.
Added top mash screen and recirc on.
Lowered heating element to 50% then later raised to 65% to minimize boiling wort below false bottom.
Recirc is important to moderate temperature swings. I had too much strike water so the recirc filled the malt pipe/mash tun and overflowed through the handle holes. Should be ok next brew but need to watch the strike volume and recirc rate.
1:02 Observed temp swings on internal thermometer the went -4F from 148F to +6F from 148F.
- recirc rate was too low to move work to moderate swings. unfortunately higher rate overflowed through the handle holes.
1:15 lowered element to 50%
- noticed recirc ball valve too closed (didn't check the rate coming out of the hose). lazy brewer. Opened to around 1/3rd
1:55 Sparge process started. Raised to first level
2:05 Raised malt pipe to second level
2:15 Sparge Done. Approx 180F sparge temp. Increased kettle volume to approx 7.5 gallons. Added around 2 gallons sparge. Need to measure this stuff.
2:30 Temp 180F. Accidentlaly measured then added 1.5 OZ Citra. Was rushing. Didn;t mean to add hops at 180F. Oh well.
2:37 Temp reads 204F. Prove not calibrated
3:10 Boil started. Still reading 205F or 206F. Brian helped calibrate. Reading changed to 212F. yay
4:18 added whirlfloc and fermentaidf K.
added .75oz each Cascade, Citra and Simcoe into hop spider
4:31 Removed Hops
4:35 flameout 212F
4:37 Flameout Chiller in. Water on. Whirlpool arm in, pump on.
4:39 174F
4:44 145F
4:47 97F
4:53 79F
5:00 70F
5:04 67F
5:07 65F
5:10 Xfer to carboy at 64.5F. used recirc arm and pump. less than 5 minutes to fill carboy to 6G.
- Pitched1 package lager S23 yat. Orderd US-05 from amazon for Firday delivery. Fridge set yo 62F. Wort to 62F in an hour
5:20 Cleaning
5:30 Cleaned. PBW recirculating with heat on.
6:00 all done. sanitized. put away
12/23 Am Fermenter at 62F. Yeast still on top. Shook carboy.
PM added 1 package us-05
12/24 Raise temp to 65F from 62F
12/25 Raise temp to 68F from 65F - Daicetyl rest 1
12/26 Lower temp to 65F from 68F
- Added .5 OZ Amarillo, Cascade and Simcoe
12/27 Add 1oz Mosaic when it arrives.
12/30 raise to 68F from 65F - hop creep diacetyl rest
12/31 Lower to 45F
- Kegged
FG 1.008 hydrometer

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