Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
3.99 gal |
|
Strike |
165 °F |
152 °F |
60 min |
|
2 gal |
pull out 2 gallons at 25 min |
Decoction |
152 °F |
199 °F |
30 min |
|
5.51 gal |
|
Sparge |
170 °F |
170 °F |
20 min |
Starting Mash Thickness:
1.25 qt/lb
Starting Grain Temp:
70 °F |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 each |
Whirfloc
|
|
Fining |
Boil |
10 min. |
Target Water Profile
Balanced Profile
Notes
Brew day: 8/7/21; 8/13/22; 7/26/25
(Took 12 hours to cool to pitch)
Cool to 46 and pitch 2000ml, let it rise to 50
(Took 36 hours for krausen to form)
Primary fermentation at 50 for 7 days from pitch: 8/15/21; 8/21/22; 8/2/25
8/21/22; 8/2/25 - test for gravity, if about 10% of FG...
1.057-1.015 = .042 x 10% = .0042; 1.015+.0042=1.0192 (8/2/25)
Set control to 65 and let it ramp up for 7 days: 8/22/21; 8/28/22; 8/9/25
Test for FG
Place in cold unit and set 8 degrees colder every 12 hours until it reaches 34 (2 days): 8/24/21; 8/30/22; 8/11/25
Cold crash for 4 days at 34: 8/28/21; 9/4/22; 8/17/25 (return from Denver)
Rack to keg, lager at 34 for 2 weeks: 9/11/21; 9/18/22; 8/31/25
Carb to 10 psi and lager at 34 for 5 more weeks: 10/16/21; until Oktoberfest 10/15/22; 6 weeks 10/18/25
7/26/25: OG 1.057
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2025-08-03 15:30 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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