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018 - Galaxy Lager

160 calories 13.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Premium American Lager
Boil Time: 90 min
Batch Size: 34 liters (fermentor volume)
Pre Boil Size: 45 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 160 calories (Per 330ml)
Carbs: 13.1 g (Per 330ml)
Created: Saturday January 20th 2018
1.053
1.008
5.8%
38.3
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg American - Pale 2-Row8 kg Pale 2-Row 37 1.8 96.4%
0.30 kg American - Caramel / Crystal 20L0.3 kg Caramel / Crystal 20L 35 20 3.6%
8.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Chinook30 g Chinook Hops Pellet 13 Boil 60 min 31.91 66.7%
15 g Galaxy15 g Galaxy Hops Pellet 14.25 Boil 10 min 6.34 33.3%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.67 tsp Irish Moss Fining Boil 15 min.
1 g Chalk Water Agt Mash 1 hr.
0.50 g Gypsum Water Agt Mash 1 hr.
10 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
11 °C
Pitch Rate:
2.0 (M cells / ml / ° P) 891 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L Sparge -- 66 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 20.8
Mash volume with grains 26.2
Grain absorption losses -8.3
Remaining sparge water volume (equipment estimates 31.2 L) 33.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 42.8 L) 45
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 34
Going into fermentor 34
Total: 54.2  
Equipment Profile Used: System Default
 
Notes

Start: 11:00
Mash:
PH 5.7 (5ml Acid Lactic)
66'C pour 60 minutes (constant)

Mash out 75'C
Stock sparge 10L restant.
Brassé - grain trouble et laiteux pour le 10 dernier Litres

Début boil 14:20
Boil over à la fin
Cooling de 60 minutes @ 11'C
Levure pitchée à 12'C

Fermentation @10'C (air)
28 Janvier
OG: 1.053

5 Janvier
Tourie gauche - FG: 1.020 @12'C
Tourie droite: FG: 1.042 @12'C

12 Janvier
Monté à 18'C

21 Janvier:
FG: 1.010
Baisse de 2.5'C/12h jusqu'à 4'C
Goût amer et sec. Bonne Lager :)

FG: 1er Mars:
1.010
Embouteillage 250g Sucrose = 2.7
Final 5.8% abv

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  • Public: Yup, Shared
  • Last Updated: 2019-06-23 15:43 UTC