Bistro Light Lager 03-06-2021
American Light Lager


Type: All Grain

Date: 3/6/2021

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:


Amount Item Type % or IBU
8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 80.00 %
2.00 lb Rice, Flaked (Briess) (1.0 SRM) Grain 20.00 %
0.20 oz Magnum [12.00 %] (60 min) Hops 8.9 IBU
2 Pkgs SafLager West European Lager (DCL/Fermentis #S-23) Yeast-Lager


Beer Profile

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:

Mash Profile

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

Single Infusion, Light Body, No Mash Out
Step Time Name Description Step Temp
75 min Mash In Add 12.50 qt of water at 159.3 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  


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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