| Bistro Light Lager 02/17/2018 |
| American Light Lager |
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Type: All Grain |
Date: 2/17/2018 | ||||||||||||||||||||
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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: | |||||||||||||||||||||
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Ingredients |
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Beer Profile |
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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: 3.27 % | Actual Alcohol by Vol: 3.12 % | ||||||||||||||||||||
| Bitterness: 10.8 IBU | Calories: 149 cal/pint | ||||||||||||||||||||
| Est Color: 3.3 SRM | Color:
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Mash Profile |
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| 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 | ||||||||||||||||||||
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| Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time). | |||||||||||||||||||||
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Carbonation and Storage |
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| 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 | |||||||||||||||||||||
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Notes |
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| 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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Created with BeerSmith |
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