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PB0065 Southside Red 02/18/2022

Method: All Grain
Style: International Amber Lager
Boil Time: 60 min
Batch Size: 107 gallons (ending kettle volume)
Pre Boil Size: 112 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 76% (ending kettle)
Source: Rives
Calories: 161 calories (Per 16oz)
Carbs: 16.6 g (Per 16oz)

Created: Friday August 20th 2021

Original Gravity:

1.049

Final Gravity:

1.012

ABV (standard):

4.9%

IBU (tinseth):

19.3

SRM (morey):

16.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
110 lb	Rahr - Standard 2-Row110 lb Standard 2-Row	36.8	1.8	56.4%
27.50 lb	Gambrinus - Munich - Light 10L27.5 lb Munich - Light 10L	37.3	10	14.1%
27.50 lb	Dingemans - Munich MD27.5 lb Munich MD	36.5	6.3	14.1%
8 lb	Corn Sugar - Dextrose8 lb Corn Sugar - Dextrose - (late boil kettle addition)	42	0.5	4.1%
4 lb	Crisp Malting - Crystal Light - 45L4 lb Crystal Light - 45L	33.1	45	2.1%
4 lb	Crisp Malting - Roasted Barley4 lb Roasted Barley	31.28	520	2.1%
2 lb	Crisp Malting - Crystal Extra Dark - 120L2 lb Crystal Extra Dark - 120L	35	120	1%
2 lb	Crisp Malting - Pale Chocolate2 lb Pale Chocolate	32.7	220	1%
10 lb	Rice Hulls10 lb Rice Hulls	0	0	5.1%
195 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
20 oz	East Kent Goldings20 oz East Kent Goldings Hops		Pellet	4.8	First Wort	90 min	19.28	100%
20 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
20 oz	East Kent Goldings (Pellet)		19.28	100%
20 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
70.12 gal	Strike	161 °F	150 °F	60 min
70 gal	Sparge	180 °F	170 °F	--
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 68 °F

Other Ingredients

Amount	Name	Type	Use	Time
60 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
30 g	Epsom Salt	Water Agt	Mash	1 hr.
30 g	Gypsum	Water Agt	Mash	1 hr.
18.35 ml	Phosphoric acid	Water Agt	Mash	1 hr.
1 tbsp	Fermcap	Other	Boil	90 min.
18 g	Whirfloc	Fining	Boil	15 min.
15 g	yeastx-82	Other	Boil	15 min.
25 g	ALDC	Other	Primary	0 min.

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	6 BBL Pitch	Cost:
Attenuation (custom):	72%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 1722 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 8.14 psi Temp: 30 °F CO₂ Level: 2.6 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
70 gal strike water at 163 F (target mash temp 150 F) salts and acid per "other ingredients" ~70 gal sparge water at 180 F
Mash Chemistry and Brewing Water Calculator

Notes

add first wort hops to BK at start of lauter run-off
1 tbsp fermcap just before boil

Let mash sit 45 min, stirring every 10 min to ensure full conversion. Then recirc to hit 165 F mash out and start lautering.

18 g whirlfloc G 15 min before end of boil
15 g yeastx-82 15 min before end of boil

get batch 1 as cold as possible (down to 35 lowest)
add 25 g ALDC to FV after knocking out batch 1
knock out batch 2 to target 50 F
02 for 30 min at 1 L/min

Harvest ~4 gallons of thick Saflager W-34/70 yeast slurry from PB0061 Cerveza Lomita and pitch directly after full 6 bbl batch is at 50F
Harvest as much more yeast as possible and store in cold box

when 2 brix/plato from estimate FG, set controller for 70F and allow temp to rise for diacetyl rest
when passes FG stability and diacetly and acetaldehyde test, crash to 40 F over a few days, 5 deg per day
harvest yeast, add biofine and antiox-C, hook up C02, and crash to 32F for 1 to 2 weeks.

Carb to 2.6 volumes C02.

Last Updated and Sharing

288

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Brews

Public: Yup, Shared
Last Updated: 2022-02-21 21:21 UTC

System Default

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 for

Gallons

Cost by

Final Yield

	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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