Bistro Light 02/17/2018
American Light Lager

 

Type: All Grain

Date: 2/17/2018

Batch Size: 5.50 gal

Brewer: Jomebrew
Boil Size: 7.48 gal Asst Brewer:
Boil Time: 60 min Equipment: Jomebrew 5 Gal Batch - All Grain
Taste Rating(out of 50): 30.0 Brewhouse Efficiency: 55.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 84.21 %
1.50 lb Rice, Flaked (Briess) (1.0 SRM) Grain 15.79 %
0.20 oz Hallertau Magnum [14.00 %] (60 min) Hops 10.8 IBU

 

Beer Profile

Est Original Gravity: 1.034 SG

Measured Original Gravity: 1.034 SG
Est Final Gravity: 1.009 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 3.25 % Actual Alcohol by Vol: 3.12 %
Bitterness: 10.8 IBU Calories: 149 cal/pint
Est Color: 3.3 SRM Color:
Color
 

Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 9.50 lb
Sparge Water: 5.75 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 11.88 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: 2.0
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

02/17/2018
Used Morebeer kettle. has magnetic botton so is inductive
~8:00 am Heated 3G water with inductive burner. 168F
Milled 8Lbs 2 row with flaked rice
Mashed in @150, stirred to 148F. Closed tubing to mash tun
9:30 Mash started
Added campden to sparge water, forgot in mash water
Started 6G sparge water on inductive
11:35 7.25 in kettle.
Sparge water overflowed 8G kettle. poured some out to 7.25ish
11:30 boil started
2oz EGK. Foamed a lot. over slowed strainer and over side and into kettle too added a few more pellets
12:25 whirlfloc
1:00 64F in carboy
Pitched 2 dry yeast packets
pitched clarity ferm
1:33 done

Fridge at 64F. Pitched yeast and clarity ferm. Lowerd to 46. Raised to 48 after 12 hours.
Raised to 53 for a week
Raised to 64 for a couple days
Added geletin and crashed to 35
3/3 Kegged. Carbonated 3.5 days at 35 PSI



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