Batch 3# Pils Andrime1

Batch 3#

Pils andrime1

Tysk pilsner (1 D)

 

Type: All Grain
Batch Size: 25,00 l
Boil Size: 35,12 l
Boil Time: 90 min
End of Boil Vol: 29,12 l
Final Bottling Vol: 23,50 l
Fermentation: andrime lager

Date: 09 Apr 2014
Brewer: Jan Erik
Asst Brewer:
Equipment: krana bryggeri- All Grain
Efficiency: 70,00 %
Est Mash Efficiency: 78,4 %
Taste Rating: 30,0

Taste Notes:

Prepare for Brewing

• Create a yeast starter with 2,50 l of wort 8.04
• Clean and Prepare Brewing Equipment
• Total Water Needed: 46,42 l

Water Prep
Amt	Name	Type	#	%/IBU
10,50 g	PH 5.2 Stabilizer (Mash 60,0 mins)	Water Agent	1	-
4,50 g	Gypsum (Calcium Sulfate) (Mash 60,0 mins)	Water Agent	2	-

Mash or Steep Grains

Mash Ingredients
Amt	Name	Type	#	%/IBU
5,20 kg	Chateau Pilsner 2 Row (3,2 EBC)	Grain	3	93,0 %
0,39 kg	Munich 20L (Briess) (16,0 EBC)	Grain	4	7,0 %

 

Mash Steps
Name	Description	Step Temperature	Step Time
Protein Rest	Add 20,28 l of water at 58,4 C	55,0 C	15 min
Saccharification	Add 0,00 l of water and heat to 66,0 C over 15 min	66,0 C	45 min
Mash Out	Heat to 77,0 C over 10 min	77,0 C	5 min

• Fly sparge with 26,14 l water at 75,6 C
• Add water to achieve boil volume of 35,12 l
• Estimated pre-boil gravity is 1,039 SG

Boil Ingredients
Amt	Name	Type	#	%/IBU
45,86 g	Saaz [3,75 %] - Boil 90,0 min	Hop	5	18,3 IBUs
36,68 g	Saaz [3,75 %] - Boil 30,0 min	Hop	6	10,5 IBUs
1,00 Items	Whirlfloc Tablet (Boil 15,0 mins)	Fining	7	-
1,00 tsp	Yeast Nutrient (Boil 15,0 mins)	Other	8	-
36,68 g	Saaz [3,75 %] - Boil 10,0 min	Hop	9	5,0 IBUs
36,68 g	Saaz [3,75 %] - Boil 2,0 min	Hop	10	1,2 IBUs

• Estimated Post Boil Vol: 29,12 l and Est Post Boil Gravity: 1,049 SG

Cool and Transfer Wort

• Cool wort to fermentation temperature 9 C
• Transfer wort to fermenter
• Oxygen

Pitch Yeast and Measure Gravity and Volume

Fermentation Ingredients
Amt	Name	Type	#	%/IBU
1,0 pkg	German Lager (White Labs #WLP830) [35,49 ml]	Yeast	11	-
1,0 pkg	German Lager (White Labs #WLP830) [35,49 ml]	Yeast	12	-

• Measure Actual Original Gravity 1049   (Target: 1,049 SG)
• Measure Actual Batch Volume 25 l    (Target: 25,00 l)
• Add water if needed to achieve final volume of 25,00 l

Fermentation

• 09 Apr 2014 - Primary Fermentation (21,00 days at 10 C)
• 30 Apr 2014 - Secondary Fermentation (10,00 days at 25,0 C ending at 25,0 C)

Dry Hop and Bottle/Keg

• Measure Final Gravity:1010  (Estimate: 1,010 SG)
• Date Bottled/Kegged: 2 May 2014 - Carbonation: Bottle with 134,36 g Table Sugar.
• 20mai 2014 – test ok

Notes