BrewBlog: Pils
Specifics
General Information
Method: All Grain

2016-05-15: Brewed.  Pitched the yeast at 10p and set up the continuous wet towel device to lower the temperature.  Temperature at pitching was 60F.

2016-05-17: Fermentation underway at 6a.  Temperature dropped to 58F.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Non-Fermentables
1 tab Whirlfloc  
1/2 tsp Yeast Nutrient @ 15 minutes  
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: German lager
Manufacturer: Fermentis
Product ID: Saflager W-34/70
Type: Lager
Flocculation: High
Attenuation: 80%
Alcohol Tolerance: Medium
Temperature Range: 53–59°F
Amount: 24 gr
Equipment Profile

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.

Water Profile

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:
"Ground Water Quality in Cottage Grove, MN, June 2000"

Prepared by GWMAP

Procedure

Infuse with 10qt at 167F to hit a rest temperature of 152F.  After 1 hour, infuse with 10 quarts of water at 190F.  Drain the tun and infuse with an additional 12 quarts at 170F.

5.2ph stabilizer was used to treat all of the water for this batch.

Tasting Reviews
print logprint default Output to Beer XML
Dustin's BrewBlogs
All Club BrewBlogs
MW Autumn Amber Jan 11, 2014
California Common Jan 11, 2014
Dubbel Nov 10, 2013
Weizenbock Nov 9, 2013
Belgian Pale Ale Nov 3, 2013
Gout Stout (2013) Oct 5, 2013
Stout Parti Oct 5, 2013
Growing Up Bitter Sep 29, 2013
<< <  More  1 2 3 4 [5] 6 7 8 9 > >>
Dustin's Brew Status