| Bistro Light Lager 11/18/2017 |
| American Light Lager |
|
Type: All Grain |
Date: 11/18/2017 | ||||||||||||||||||||
|
Batch Size: 5.50 gal |
Brewer: Jomebrew | ||||||||||||||||||||
| Boil Size: 7.62 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: | |||||||||||||||||||||
|
Ingredients |
|||||||||||||||||||||
|
|
|||||||||||||||||||||
|
Beer Profile |
|||||||||||||||||||||
|
Est Original Gravity: 1.040 SG |
Measured Original Gravity: 1.044 SG | ||||||||||||||||||||
| Est Final Gravity: 1.010 SG | Measured Final Gravity: 1.010 SG | ||||||||||||||||||||
| Estimated Alcohol by Vol: 3.83 % | Actual Alcohol by Vol: 4.43 % | ||||||||||||||||||||
| Bitterness: 10.1 IBU | Calories: 193 cal/pint | ||||||||||||||||||||
| Est Color: 3.0 SRM | Color:
|
||||||||||||||||||||
|
Mash Profile |
|||||||||||||||||||||
| Mash Name: Single Infusion, Light Body, No Mash Out | Total Grain Weight: 8.50 lb | ||||||||||||||||||||
| Sparge Water: 6.09 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 | ||||||||||||||||||||
|
|
|||||||||||||||||||||
| 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 |
|||||||||||||||||||||
| 11/18/2017 3G 160.5F Strike. Preheated Mashtun. Used Sous Vous. 10:00 Mash In 148F - Started heating 6G sparge with Sous Vous. Added 1 Campden. 11:15 Vorlauf 2 - 3 G ~ 2 minutes 11:25 Xfer to kettle. First Running 20.6 BRIX Added 6G sparge water at 168F. Striited, Waited 10 minutes to settle 11:35 2nd batch 11:45 9.9 Brix - Preboil 11:55 .2 oz Magnum 60 Minute hops 12:43 Whirlfloc and Fermentaid K 12:55 Flameout 2:00 Done 5.5G at 65 F into ferementer 8:00 PM 48F. Pitched 2 Saflager S-23 dry packets directly to wort at 48F let temp free rise to 53F. 10 days let free rise to 60F for a couple days Cold crash to 40F |
|||||||||||||||||||||
|
Created with BeerSmith |
|||||||||||||||||||||