Brew Date: 11-28-2019
Malts:
0.7 lb. Pilsen Malt
0.6 lb. Munich 10L
0.2 lb. Vienna Malt
2.4 oz. Brown Malt
1.6 oz. Crystal 77L
0.8 oz. Aromatic Malt
PPG
37 / 19.4
35 / 15.7
35 / 5.2
32 / 3.6
34 / 2.6
36 / 1.3
DP
140
40
50
0
0
20
Deg L
2
10
5
65
77
19
Bill%
38.9
33.3
11.1
8.3
5.6
2.8
Adjuncts: None
Calc OG: 1.048 BE: 75% DP: 75 SRM: 14 IBUs: 25 TGW: 1.8 lbs.
Yeast: Saflager W-34/70
Water Adjustment:
• Tap Water Profile (ppm): Ca=4 Mg=2 Na=69 Cl=11 SO4=15 CaCO3=128 HCO3=153
• Target Water Profile (ppm): Ca=111 Mg=10 Na=41 Cl=83 SO4=81
• Steps to Achieve Target Water Profile:
- Add 55mg (1/11 of 0.6g Campden tablet) of potassium metabisulfite to 2.0 gal tap water (remove chlorine)
- Add 1 gal distilled water for total 3.0 gal (40% dilution to lower Na level to 41)
- Add 0.6g CaSO4, 1.5g CaCl2, 0.9g MgSO4, 0.9g Ca(OH)2
- Acid Addition: None
• Target Mash pH = 5.5, Actual Mash pH = 5.3, Post-Fermentation pH = 4.1
Procedure:
Bring 2.25 qt (2qt 8oz) brewing liquor to 165F (water : grist ratio = 1.25 qt : 1 lb). Mash grains for 60 min at 152F. Bring 1.5 gal sparge water to 170F. Sparge grain, accumulating 1.75 gal in boil kettle. Bring to boil. Add 3g Magnum, boil for 50 min. Add 4g Tettnang and flocculant, boil for 10 min. Turn off heat. Chill pot to 58F. Rack wort to secondary pot with 2 drops Fermcap-S. Rack wort to carboy. Aerate.
Hydrometer reading (Original Gravity) = 1.048
Pitch yeast. Fit air-lock.
Fermentation:
Fermenter is at 60F and started bubbling within a few hours--still strong at 24 hrs. Bubbling has slowed after 36 hrs. After 72 hours raise the carboy temp 2-3 degrees every 24 hours until carboy is 70F, then remove from the fermentation chamber and raise to 72F. Allow fermentation to continue 3 more weeks.
Bottling:
After 4 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.011 ABV = (1.048 - 1.011) x 131.25 = 4.9%
Add priming sugar: 23g Sucrose. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
Smooth and delicious.