Bistro Light 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

Amount Item Type % or IBU
7.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 82.35 %
1.50 lb Rice, Flaked (Briess) (1.0 SRM) Grain 17.65 %
0.20 oz Hallertau Magnum [14.00 %] (60 min) Hops 10.1 IBU

 

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: 3.80 % Actual Alcohol by Vol: 4.43 %
Bitterness: 10.1 IBU Calories: 193 cal/pint
Est Color: 3.0 SRM Color:
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
 

Single Infusion, Light Body, No Mash Out
Step Time Name Description Step Temp
75 min Mash In Add 10.63 qt of water at 160.4 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

11/18/2017
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

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