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Method: | All Grain |
Tried a protein rest this time to improve mouthfeel. Hops from the 2016 Webster harvest. The hops didn't feel fully dried, so I increased the quantity to 1.1oz for each addition. |
2016-12-19: Brewed. Yeast from a jar. Fermentation activity at 20 hours. 2016-12-30: Fermentation nearly complete. The entire time the indicated temperature was 62F. |
Enter desired final yield (volume): |
7.75 pounds | 86.1% of grist | |
0.50 pounds | 5.6% of grist | |
0.50 pounds | 5.6% of grist | |
0.25 pounds | 2.8% of grist | |
9.00 pounds | 100% of grist |
1.10 ounces |
9.6% Leaf @ 60 minutes Type: Bittering Use: Boil |
10.6 AAUs |
1.10 ounces |
9.6% Leaf @ 30 minutes Type: Flavor Use: Boil |
10.6 AAUs |
1.10 ounces |
6.3% Leaf @ 1 minutes Type: Aroma Use: Aroma |
6.9 AAUs |
3.30 ounces | Total Hop Weight | 28.1 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: | 125 ml |
Tall cooler
Batch Size: | 5 gallons | Boil Volume: | 7 gallons |
Evaporation Rate: | 9% per hour | Mash Tun Dead Space: | .4 gallons |
Efficiency: | 80% | Mash Tun Weight: | 10 pounds |
Hop Utilization: | 100% | Mash Tun Volume: | 7 gallons |
Loss: | .5 gallons | Mash Tun Specific Heat: | .3 Cal/gram per °C |
Notes: | Suitable for standard mashes that finish below 1.9 qt/lb with 12 pounds of grain. Preheat with 9F-gallons |
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 |
Strike with 3 gallons at 147F to hit a mash temperature of 137F (1.33), rest 20 minutes. Infuse 4qt at boil to hit a sacc rest of 153F (1.77), rest 40 minutes. Infuse 7qt at boil to mash out at 168F (2.55). Sparge with 2.5 gallons at 168F. |
Primary: | 12 days @ 62° F |
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