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| Method: | All Grain |
Trying something new this time with the mash schedule. This batch will be a double infusion with rests at 140F and 154F (the target was 158F). IBU target of ~40. Initial reading of 13.1 Brix. 6/9: Fermentation very active at 18 hours. Temperature 66F. 7/23: Transfer from primary to keg. |
| 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 |
| 0.70 ounces |
9.6% Pellets @ 60 minutes Type: Bittering Use: Boil |
6.7 AAUs |
| 0.70 ounces |
9.6% Pellets @ 30 minutes Type: Flavor Use: Boil |
6.7 AAUs |
| 0.60 ounces |
9.6% Pellets @ 5 minutes Type: Aroma Use: Aroma |
5.8 AAUs |
| 2.00 ounces | Total Hop Weight | 19.2 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: | 125 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. |
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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 |
1. Mash in with 3 gallons of water at 154F to hit a mash temp of 140F. Mash for 30 minutes. 2. Infuse with 4.5qt boiling water to hit a second mash temp at 158F. Rest 30 minutes. 3. Drain the tun into the kettle and onto the first hops (no mash out infustion). 4. Continue sparging with an additional 3.5 gallons at 168F. 5. Boil 60 minutes, with 0.7 oz additions at 30 min and 10 min. Add Whilfloc and nutrient with the 5 minute addition. 6. At the end of the boil, let the hops settle and begin cooling. 7. Pitch yeast when the temperature has cooled to 64F. |
| Primary: | 12 days @ 62° F |
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45-50 = Outstanding |  |
30-37 = Very Good |  |
14-20 = Fair |
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38-44 = Excellent |  |
21-29 = Good |  |
00-13 = Problematic |
Review by | Aroma: | / 12 | |
| Appearance: | / 3 | |
| Flavor: | / 20 | |
| Mouthfeel: | / 5 | |
| Overall Impression: | / 10 | |
| Cumulative Score: | 0 / 50 |
 Problematic |
