rtt121
Well-Known Member
Prepare 8.87 gal water for brewing
Amount Item Type
12.86 lb Pilsner (2 Row) UK (1.0 SRM) Grain
0.80 lb Cara-Pils/Dextrine (2.0 SRM) Grain
Protein Rest: Add 27.32 qt of water at 126.6 F
35 min - Hold mash at 122.0 F for 35 min
20 min Saccharification: Decoct 11.58 qt of mash and boil it
60 min - Hold mash at 155.0 F for 80 min
-- Sparge with 2.04 gal of 185.0 F water.
-- Add water to achieve boil volume of 7.23 gal
-- Estimated Pre-boil Gravity is: 1.047 SG with all grains/extracts added
Boil for 90 min Start to Boil.
30 min into boil Add 1.65 oz Saaz [4.00%] (60 min)
60 min into boil Add 2.00 oz Saaz [4.00%] (30 min)
80 min into boil Add 1.00 oz Saaz [4.00%] (10 min)
90 min into boil Add 1.00 oz Saaz [4.00%] (0 min)
-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 6.00 gal
-- Siphon wort to primary fermenter and aerate wort.
-- Add Ingredients to Fermenter
Amount Item Type
1 Pkgs Czech Pilsner Lager (Wyeast Labs #2278) Yeast-Lager
(Estimate: 1.057 SG)
7 days Ferment in primary for 7 days at 50.0 F
Transfer to Secondary Fermenter
30 days Ferment in secondary for 30 days at 36.0 F
I plan on doing this 6 gal no chill (i will make hop adjustments). 5 Gallons will cool to pitching temp and 1 gallon will be used for starter. Plan on leaving starter in fermentation chamber at 50* until ready to pitch.
How does this look for a lager?
Also if interested my water plan is:
Starting Water (ppm):
Ca: 9
Mg: 3
Na: 35
Cl: 2
SO4: 3
HCO3: 115
Mash / Sparge Vol (gal): 6.83 / 2
RO or distilled %: 0% / 0%
Total Grain (lb): 13.66
Non-Roasted Spec. Grain: 0.8
Roasted Grain: 0
Beer Color (SRM): 4
Adjustments (grams) Mash / Boil Kettle:
CaSO4: 2 / 0.59
CaCl2: 3 / 0.88
MgSO4: 2 / 0.59
NaHCO3: 0 / 0
NaCl: 1 / 0.29
CaCO3: 0 / 0
Lactic Acid (ml): 4
Sauermalz (oz): 0
Mash Water / Total water (ppm):
Ca: 58 / 58
Mg: 10 / 10
Na: 50 / 50
Cl: 81 / 81
SO4: 76 / 76
Cl to SO4 Ratio: 1.07 / 1.07
Alkalinity (CaCO3): -67
RA: -114
Estimated pH: 5.40
Any info would be much appreciated!
Amount Item Type
12.86 lb Pilsner (2 Row) UK (1.0 SRM) Grain
0.80 lb Cara-Pils/Dextrine (2.0 SRM) Grain
Protein Rest: Add 27.32 qt of water at 126.6 F
35 min - Hold mash at 122.0 F for 35 min
20 min Saccharification: Decoct 11.58 qt of mash and boil it
60 min - Hold mash at 155.0 F for 80 min
-- Sparge with 2.04 gal of 185.0 F water.
-- Add water to achieve boil volume of 7.23 gal
-- Estimated Pre-boil Gravity is: 1.047 SG with all grains/extracts added
Boil for 90 min Start to Boil.
30 min into boil Add 1.65 oz Saaz [4.00%] (60 min)
60 min into boil Add 2.00 oz Saaz [4.00%] (30 min)
80 min into boil Add 1.00 oz Saaz [4.00%] (10 min)
90 min into boil Add 1.00 oz Saaz [4.00%] (0 min)
-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 6.00 gal
-- Siphon wort to primary fermenter and aerate wort.
-- Add Ingredients to Fermenter
Amount Item Type
1 Pkgs Czech Pilsner Lager (Wyeast Labs #2278) Yeast-Lager
(Estimate: 1.057 SG)
7 days Ferment in primary for 7 days at 50.0 F
Transfer to Secondary Fermenter
30 days Ferment in secondary for 30 days at 36.0 F
I plan on doing this 6 gal no chill (i will make hop adjustments). 5 Gallons will cool to pitching temp and 1 gallon will be used for starter. Plan on leaving starter in fermentation chamber at 50* until ready to pitch.
How does this look for a lager?
Also if interested my water plan is:
Starting Water (ppm):
Ca: 9
Mg: 3
Na: 35
Cl: 2
SO4: 3
HCO3: 115
Mash / Sparge Vol (gal): 6.83 / 2
RO or distilled %: 0% / 0%
Total Grain (lb): 13.66
Non-Roasted Spec. Grain: 0.8
Roasted Grain: 0
Beer Color (SRM): 4
Adjustments (grams) Mash / Boil Kettle:
CaSO4: 2 / 0.59
CaCl2: 3 / 0.88
MgSO4: 2 / 0.59
NaHCO3: 0 / 0
NaCl: 1 / 0.29
CaCO3: 0 / 0
Lactic Acid (ml): 4
Sauermalz (oz): 0
Mash Water / Total water (ppm):
Ca: 58 / 58
Mg: 10 / 10
Na: 50 / 50
Cl: 81 / 81
SO4: 76 / 76
Cl to SO4 Ratio: 1.07 / 1.07
Alkalinity (CaCO3): -67
RA: -114
Estimated pH: 5.40
Any info would be much appreciated!