Target Water Profile
Boulder City Tap
Notes
Brewed 02/16/22. Mash in w/12 L, 10 minutes at 128 F. Checked pH, 5.5, dropped to pH 5.2 with 0.5 ml lactic acid. Raise to 147 F, pull decoction, rest 15' then boil 20', add back to main mash, rest at 155 F for 15'. Mash-out at 170 F, sparge with pH 5.6 water (2 ml lactic acid added). Collect 26 L run-off, boil, chill to 60 F, pitch yeast. Primary fermentation at 50 F; dropped into the 40's due to cold snap. Raised temp to 65 for 2 days for diacetyl rest, then back down to 50, then kegged on 03/09; gravity 1.012. Tastes/smells great at racking. Lagered.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2022-03-11 01:57 UTC
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Cost $ |
Cost % |
| Fermentables |
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Steeping Grains
(Extract Only) |
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| Hops |
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| Yeast |
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| Other |
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| Cost Per Barrel |
$ 0.00 |
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| Cost Per Pint |
$ 0.00 |
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| Total Cost |
$ 0.00 |
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