Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
4.50 kg |
German - Pilsner4.5 kg Pilsner |
|
38 |
1.6 |
100% |
|
4.50 kg / $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
30 g |
Saaz30 g Saaz Hops |
|
Pellet |
3.5 |
Boil at 100 °C
|
90 min |
15.31 |
50% |
|
10 g |
Pacific Gem10 g Pacific Gem Hops |
|
Pellet |
15.4 |
Boil at 100 °C
|
90 min |
22.45 |
16.7% |
|
20 g |
Saaz20 g Saaz Hops |
|
Pellet |
3.5 |
Boil at 100 °C
|
15 min |
4.73 |
33.3% |
|
60 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
50 g |
Saaz (Pellet) 50 g Saaz (Pellet) Hops |
|
20.04 |
83.3% |
|
10 g |
Pacific Gem (Pellet) 10 g Pacific Gem (Pellet) Hops |
|
22.45 |
16.7% |
|
60 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
12 L |
|
Infusion |
67 °C |
67 °C |
90 min |
Starting Mash Thickness:
2.66 L/kg
Starting Grain Temp:
18 °C |
Target Water Profile
Balanced Profile
Notes
Friday 24th Jan. Mash start 0820 with 4.5kg Weyermann Pilsiner malt in 12 litres water at 67C.
Start sparge 0950 collect initial 20L add another 8L.
Start heat at 1010, boiling at 1040. Add 10gms Pacific Gem and 30gms Saaz in spider at 1045. Cooling coil in at 1140.
Add 20 gms Saaz at 12.00. Flame out at 1215. Start cooling 1215.
34C at 1300 giving OG1054-55 = 1052-53. Close to 75% efficiency.
Start runoff to MJ2 Fermenter at 1305. Collect 20L and into fridge set 12C at 1445.
Boiled and cooled water 20C for yeast saturation. Yeast into water at 1545
Yeast pitched at 1945 - wort ( in fermenter ) temp 22C.
Fridge temp 12C. Go Taipari Pils no1.
Sat 25th 0900 starting to slowly bubble every 30secs?? At 1200 every 7-10 secs. At 1530 every 6 secs.
Sun 26th bubbling every 6-8 secs.
Tue 28th still bubbling well every 4-6 secs - tastes good although slightly sulphury smell in fridge??
Wed 29th still bubbling every 4-6 secs and still suphur smell???
Thu 30/1 still bubbling well every 4-5 secs. Tasting ok some sulphur smell still.
Fri 31/1 still bubbling 5-6 secs tasting good still slight sulphur smell in fridge.
Sun 2/2 bubbling slowed to every 10+secs still tasting good.
Monday 3rd 1410 raise temp to 15C for Diacetyl Rest.
Thursday 6th 0700 drop temp to 10C to start lagering process.
Sunday 9th drop temp to 9C - tasting very good.
Monday rack into cleaned and sterilised MJ1. Gravity appears to be still up around 1025-30 so add a little of original yeast from bottom of MJ2 and 1/2 cup sugar to hopefully kick things along a bit. Set temp to 12C. An hour later slight bubbling so fingers crossed.
Tue 11/2 slight bubbling and tastes good.
Monday 17/2 add MJ Dry Enzyme in 250ml hot water and stir well ( advice from Bryan Brewers Coop ) - raise temp to 15C.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-03-21 20:36 UTC
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|
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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