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Method: | All Grain |
Fermented on yeast cake from batch 91. Into the primary at 56F after a far-too-long cool down. Ferementation proceeding nicely at 60F and 9 hours. Fermentation performed at an indicated 62F. Krausen fell on day 7 after a vigorous fermentation. |
Enter desired final yield (volume): |
8.00 pounds | 66.7% of grist | |
4.00 pounds | 33.3% of grist | |
12.00 pounds | 100% of grist |
1 tablet | Whirlfloc @ 15 minutes | |
1/2 tsp | Yeast Nutrient @ 15 minutes |
1.20 ounces |
7.8% Pellets @ 60 minutes Type: Bittering Use: Boil |
9.4 AAUs |
1.20 ounces |
1.5% Leaf @ 3 minutes Type: Aroma Use: Aroma |
1.8 AAUs |
2.40 ounces | Total Hop Weight | 11.2 AAUs |
Total Boil Time: | 60 minutes |
Name: | California Lager |
Manufacturer: | Wyeast |
Product ID: | 2112 |
Type: | Lager |
Flocculation: | High |
Attenuation: | 69% |
Temperature Range: | 58–68°F |
Amount: | 1500 ml |
Red rectangular cooler
Batch Size: | 5 gallons | Boil Volume: | 7 gallons |
Evaporation Rate: | 9% per hour | Mash Tun Dead Space: | 0 gallons |
Efficiency: | 80% | Mash Tun Weight: | 10 pounds |
Hop Utilization: | 100% | Mash Tun Volume: | 10 gallons |
Loss: | .5 gallons | Mash Tun Specific Heat: | .3 Cal/gram per °C |
Notes: | Suitable for larger batches, up to 25 pounds of grain in a thick mash. |
Hastings, Minnesota
Calicum: | 55 ppm |
Bicarbonate: | 196 ppm |
Sulfate: | 7.9 ppm |
Chloride: | 8.9 ppm |
Sodium: | 3 ppm |
Magnesium: | 24 ppm |
PH: | 7.4% |
Notes: | Taken from: Prepared by GWMAP |
Mash in with 3.75 gallons at 167F to hit a mash temperature of 152F. Rest for 30 minutes, then pull 5 quarts to decoct. Boil the decoction for 40 minutes and return to the main mash to hit a second rest temperature of 166F. Rest for an additional 30 minutes. Mash out with 3 quarts @boil to high 172F. Stir and drain the tun to recover ~3 gallons. Sparge with an additional 3.5 gallons at 172F. Add hops according the schedule, adding whilfloc and nutrient with the last hop addition. |
1 Review | Submit a Review | Refresh Page |
45-50 = Outstanding | 30-37 = Very Good | 14-20 = Fair | |||
38-44 = Excellent | 21-29 = Good | 00-13 = Problematic |
Aroma: | / 12 | |
Appearance: | / 3 | |
Flavor: | / 20 | |
Mouthfeel: | / 5 | |
Overall Impression: | / 10 | |
Cumulative Score: | 0 / 50 | Problematic |