| Bistro Light Lager 03-06-2021 |
| American Light Lager |
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Type: All Grain |
Date: 3/6/2021 | ||||||||||||||||||||
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Batch Size: 5.50 gal |
Brewer: Jomebrew | ||||||||||||||||||||
| Boil Size: 9.32 gal | Asst Brewer: | ||||||||||||||||||||
| Boil Time: 60 min | Equipment: #1 Jomebrew 11G Top Tier | ||||||||||||||||||||
| Taste Rating(out of 50): 30.0 | Brewhouse Efficiency: 75.00 | ||||||||||||||||||||
| Taste Notes: | |||||||||||||||||||||
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Ingredients |
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Beer Profile |
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Est Original Gravity: 1.048 SG |
Measured Original Gravity: 1.048 SG | ||||||||||||||||||||
| Est Final Gravity: 1.012 SG | Measured Final Gravity: 1.009 SG | ||||||||||||||||||||
| Estimated Alcohol by Vol: 4.69 % | Actual Alcohol by Vol: 5.01 % | ||||||||||||||||||||
| Bitterness: 8.9 IBU | Calories: 208 cal/pint | ||||||||||||||||||||
| Est Color: 3.4 SRM | Color:
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Mash Profile |
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| Mash Name: Single Infusion, Light Body, No Mash Out | Total Grain Weight: 10.00 lb | ||||||||||||||||||||
| Sparge Water: 7.89 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 | ||||||||||||||||||||
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| Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time). | |||||||||||||||||||||
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Carbonation and Storage |
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| 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 | |||||||||||||||||||||
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Notes |
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| 03-06-2021 9-ish setup. Nick helped a lot 9:30 added grains at 148F strike. Recicrc 9:40 Smelled something burning. Set the flow alarm too low. It didn't beep but the mash was not recirculating mash at 196F Cooled over 15 or 20 minutes to 149f Added two handfuls of unmilled grains Added Amalyse enzymes 10:00 Mash at 148F 10:40 Heating sparge water to 170F mash at 18 BRIX 10:46 7.5 11:36 7.5G in kettle. 9.4 BRIX preboil 11:49 Boil Started .2oz Magnum 12:15 Mashtun cleaned - soaking in PBW, Might be sortched wort under the false bottom 12:50 Flame out Forgot fermentaid-d Forgot Whirlfloc Chatting with Kevin friend of Layna 1:30 5.5 G in carboy. Carboy bottom cracked. Lost wort. transfered to another carboy. 2:15 done Good fermentation activity 3/13 moved to orange cooler with tem controller. Maintaining 54f 3/18 raised controller to 68F |
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Created with BeerSmith |
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