Type: All Grain
Batch Size: 5.50 gal
Boil Size: 6.53 gal
Boil Time: 60 min
End of Boil Vol: 5.73 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Single Stage
Date: 13 Apr 2021
Brewer: Mike Young
Asst Brewer:
Equipment: My Equipment
Efficiency: 82.00 %
Est Mash Efficiency: 82.0 %
Taste Rating: 30.0
Taste Notes:
Amt Name Type # %/IBU Volume
4.00 gal Distilled Water Water 1 - -
7 lbs Pilsner (2 Row) Briess (1.2 SRM) Grain 2 100.0 % 0.55 gal
0.40 oz Magnum (2019 - YVH) [10.90 %] - Boil 60.0 min Hop 3 17.7 IBUs -
1.00 oz Saaz (2021 RiteBrew) [3.20 %] - Boil 5.0 min Hop 4 2.6 IBUs -
1.00 oz Saaz (2021 RiteBrew) [3.20 %] - Boil 0.0 min Hop 5 0.0 IBUs -
1.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml] Yeast 6 - -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.037 SG
Est Final Gravity: 1.007 SG
Estimated Alcohol by Vol: 4.0 %
Bitterness: 20.3 IBUs
Est Color: 2.0 SRM
Measured Original Gravity: 1.044 SG
Measured Final Gravity: 1.002 SG
Actual Alcohol by Vol: 5.5 %
Calories: 141.0 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge
Sparge Water: 4.87 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.74
Measured Mash PH: 5.20
Total Grain Weight: 7 lbs
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition: None
Sparge Acid Addition: None
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 10.00 qt of water at 157.7 F 148.0 F 60 min

Sparge: Batch sparge with 3 steps (0.52gal, 2.18gal, 2.18gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Single Stage
Volumes of CO2: 2.3
Carbonation Est: Keg with 12.54 PSI
Carbonation (from Meas Vol): Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F


**This is the first batch where I'm using the BrewJacket I bought from Stu to help chill and keep the wort at lager temps while it ferments. It seems to be working well and had my wort down to 60 degrees the following morning, so that's a good sign.

4/13/2021 - Brew Day - Mashed in and was a bit low on my target temp, so I boiled a quart of water in the microwave and added that to the mash to get me up to 148. Mashed for 60 minutes and added 170 degree sparge water to get me to half volume. I didn't heat my sparge water up to the normal 180-185 degrees since the grain amount was lower and I didn't want to risk extracting tannins. Boiled as normal with a short period (5-10 minutes) where my burner flame burned out at the beginning, but I got it boiling quickly enough again and continued. Chilled to 70 degrees and pitched yeast.

5/12/2021 - Kegged - FG=1.002 - Very light in color and crystal clear! Flavor was light and crisp with some subtle spicy hop notes, but overall seems very drinkable. I'm putting this one in the kegerator to carb and will add some gelatin mixture to it if needed after carbing.

5/14/2021 - Added 1 tsp gelatin to 1/2 cup boiled water to keg and shook to combine to clear and drop chill haze.

6/14/2021 - Killed keg after bottling off a couple mini-growlers after my brithday party. Very clean and crips, with an amazingly light color and clarity. Will definitely continue using the split water profile with tap & distilled moving forward with my lagers.

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