Bistro Light Lager 05/19/2018
American Light Lager

 

Type: All Grain

 Date: 5/19/2018

Batch Size: 11.00 gal

 Brewer: Jomebrew
Boil Size: 13.71 gal Asst Brewer:
Boil Time: 60 min Equipment: PW
Taste Rating(out of 50): 30.0 Brewhouse Efficiency: 70.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
18.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 90.00 %
2.00 lb Rice, Flaked (Briess) (1.0 SRM) Grain 10.00 %
0.40 oz Simcoe [13.40 %] (60 min) Hops 10.3 IBU
1 Pkgs SafLager West European Lager (DCL/Fermentis #S-23) Yeast-Lager

 

Beer Profile

Est Original Gravity: 1.046 SG

 Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.006 SG
Estimated Alcohol by Vol: 4.43 % Actual Alcohol by Vol: 5.21 %
Bitterness: 9.4 IBU Calories: 200 cal/pint
Est Color: 3.5 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 20.00 lb
Sparge Water: 10.36 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 25.00 qt of water at 159.1 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  
 

Notes
11:30 Mash in @174F strike from HLT. ~148F mash temp. 6.25G strike water 25.5 quarts. Added 5.2 and campden
12:45 3G in kettle. 23.4 brix first running
10G sparge water
1:05 12.75G in kettle 8.9 BRIX
1:40 .4 oz simcoe 60 minutes boil started
2:25 whirlfloc
2:40 flameout
3:00 5G in carboy 11.8 BRIX

5/31 raised fridge temp to 68F

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