Grain Bill / Fermentables
- 10 lb Weyermann German Pilsner
- 0.75 lb Briess Carapils
Hops
- 0.75 oz Magnum (12.8% AA)
- 4 oz Czech Saaz (3.5% AA)
Yeast
Other
- Whirlfloc Tablet
- 3.6 g Citric Acid
- 6 Gallons Distilled Water
Target Stats
- 5.5 Gallons
- OG 1.055
- FG 1.014
- ABV 5.43%
- IBU 56.62
- SRM 3.28
Final Stats
| May 9, 2020 |
April 22, 2023 |
- 5.5 Gallons
- OG 1.058
- FG 1.014
- ABV 5.78%
- 79% Efficiency
(Yeast cake, twice previously used.) |
- 6 Gallons
- OG 1.052
- FG 1.011 (1.013 target for 6 gallons)
- ABV 5.38%
- 77% Efficiency
(2 new packets of yeast.) |
Prior to Brew Day
Collect water to allow chlorine to dissipate.
Brew Day
Heat 9 gallons of water to 159°. (3 gallons unfiltered Dover City water with chlorine removed, 6 gallons distilled water and citric acid.)
Gently dough in grains until all grain is covered by water.
Mash grains at 154° for 1 hour.
Remove “grain bag“, rinse, squeeze and allow grains to drain.
Bring wort to a low boil for 30 minutes.
After wort has boiled for 30 minutes, add 0.75 oz Magnum hops and increase to a hard boil for 30 minutes.
Reduce boild to a low boil again and add 2 oz Czech Saaz hops and continue boil for 20 minutes.
Add 1 oz Czech Saaz hops and continue boil for 10 minutes.
Add 1 oz Czech Saaz hops at flame out.
Reduce wort temperature to 68° and take OG reading.
Sufficiently aerate, transfer to primary fermenter and pitch yeast.
Total fermentation time is 1~2 weeks. Ferment in the primary at 54° to adequately ferment and raise temperature of the fermenter for the last 20% of fermentation to cleanup any diacetyl produced during fermentation.
Bottle and wait another 2 weeks or keg and carb.
Enjoy!
Notes:
| May 9, 2020 |
April 22, 2023 |
- May 9, 2020
- Pitched 74.8° wort onto a 40° existing yeast cake.
- With the size of the yeast cake, there is very little head space in the fermenter.
- Set initial Inkbird fermentation temperature to 51°.
- Fermetner was extremely full, so Tilt readings should be considered unreliable. They may work for estimating when to raise fermenter temperature for diacetyl rest.
- May 10, 2020 – Tilt was reporting an internal temperature of 49°, set Inkbird to 53°.
- May 11, 2020 – No visible activity. 🙁 Internal temperature is 52~53°, raising temperature by 1°. Tilt showing 1.040
- May 13, 2020 – Visible activity! Tilt showing 1.030 in the AM and 1.020 13 hours later.
- May 14, 2020 -1.016
- May 15, 2020 -1.010 – Moved to a warmer (65~68°) fermentation chamber for diacetyl rest.
- June 3, 2020 – Kegged, took final gravity reading with hydrometer at 1.014, pressurized keg to 35 PSI and moved to refrigerator at 51°.
|
- 2023-04-22
- Pitched two packets of yeast, with a use by date of 2023-01, into a 64° wort and set Brew Jacket target temperature at 53.6°
- Tilt reports an OG of 1.060
- 2023-04-23 – Tilt is reporting an internal temperature of 58° and a SG of 1.059. There is visible activity with a thick layer of yeast forming on the surface of the wort.
- 2023-04-23 – 1.053 @ 55°
- 2023-04-24 – 1.048 @ 54°
- 2023-04-25 – 1.045 @ 54°
- 2023-04-26 – 1.034 @ 53° Removed temperature control, allowing fermeter to raise to room temperature to deal with any potential diacetyl.
- 2023-04-27 – 1.032 @ 60° Raised fermenter temperature set point to 70°
- 2023-04-28 – 1.031 @ 70° After reaching 70°, again stopped temperature control allowing fermenter to reach room temperature of ~68°.
- 2023-04-29 – 1.026 @ 69°
- 2023-04-30 – 1.025 @ 69°
- 2023-05-01 – 1.024 @ 68°
- 2023-05-06 – 1.023 @ 68° (Final gravity by hydrometer: 1.011)
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