| Bistro Lager 4-14-2023 |
| American Lager |
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Type: All Grain |
Date: 4/13/2023 | ||||||||||||||||||||
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Batch Size: 6.00 gal |
Brewer: Jomebrew | ||||||||||||||||||||
| Boil Size: 7.51 gal | Asst Brewer: | ||||||||||||||||||||
| Boil Time: 60 min | Equipment: #1 Jomebrew Brewzilla 35L | ||||||||||||||||||||
| Taste Rating(out of 50): 30.0 | Brewhouse Efficiency: 72.00 | ||||||||||||||||||||
| Taste Notes: | |||||||||||||||||||||
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Ingredients |
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Beer Profile |
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Est Original Gravity: 1.041 SG |
Measured Original Gravity: 1.051 SG | ||||||||||||||||||||
| Est Final Gravity: 1.011 SG | Measured Final Gravity: 1.010 SG | ||||||||||||||||||||
| Estimated Alcohol by Vol: 4.00 % | Actual Alcohol by Vol: 5.34 % | ||||||||||||||||||||
| Bitterness: 7.9 IBU | Calories: 225 cal/pint | ||||||||||||||||||||
| Est Color: 3.3 SRM | Color:
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Mash Profile |
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| Mash Name: Single Infusion, Light Body, No Mash Out | Total Grain Weight: 9.50 lb | ||||||||||||||||||||
| Sparge Water: 5.68 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: 2.2 | ||||||||||||||||||||
| Pressure/Weight: 11.4 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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| 4/14/2023 9:30 AM Mash Started 4G strike at 158F wort recirc on, low volume heat at 65% 10:30 sparge started 6G mix of soft and hard water 10:40 increased power to 100%, temp to 220F Sparge done. 7.5G in kettle 9 Brix / 1.036 preboil 11:00 Sparge Done. Wort at 197.7F 11:09 207F 11:21 208F 11:26 209.8F 11:28 210.3F 11:35 fluxuating. down to 207.9 again. turned off PID 11:40 boil started added .02 oz magnum in a hop sack 12:40 whirlfloc 12:55 flameout 12:57 chill on 1:09 101.5F 1:12 88f 1:19 69f 1:30 xfer to carboy at 68F 6G in carboy Temp is wrong on brewzilla. maybe add an inline? carboy says 75F Moved to ferment fridge set to 53F 8:30 PM pitched 2 packets saflager s-27 and 1/4 tsp clearzyme 35F next day, no activity next day, a little activity 4/18 regular bubbles. raised temp to 54F 4/27 added a little dry hop and ramped temp to 60f |
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Created with BeerSmith |
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