Brew Date: 14 Aug 2010
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain
Status: Gone
Alochol By Volume: 5.5 %
Bitterness: 21.2 IBUs
Est. Color: 15.5 SRM
Batch Size: 5.00 gal
Brewhouse Efficiency: 75.00 %
Calories: 183.8 kcal/12oz
The Water:
Sparge Volume: 1.74 gal (treated as above)
The Mash:
Total Grain Weight: 10 lbs 2.0 oz
Mash PH: 5.20
Mash Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
4 lbs 8.0 oz |
Munich Malt (8.0 SRM) |
Grain |
1 |
44.4 % |
|
4 lbs 8.0 oz |
Vienna Malt (3.5 SRM) |
Grain |
2 |
44.4 % |
|
8.0 oz |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
3 |
4.9 % |
|
8.0 oz |
Munich Malt - 20L (20.0 SRM) |
Grain |
4 |
4.9 % |
|
2.0 oz |
Carafa III (525.0 SRM) |
Grain |
5 |
1.2 % |
Mash Steps
|
Name |
Description |
Step Temperature |
Step Time |
|
Protein Rest |
Add 10.12 qt of water at 131.5 F |
122.0 F |
20 min |
|
Beta Sacch' Rest |
Add 5.50 qt of water at 207.8 F |
149.0 F |
30 min |
|
Alpha Rest |
Add 3.00 qt of water at 210.4 F |
158.0 F |
30 min |
|
Mashout |
Add 6.00 qt of water at 210.9 F |
170.0 F |
10 min |
Sparge: Fly sparge with 1.74 gal water at 168.0 F
Expected Original Gravity: 1.055 SG
Measured Original Gravity: 1.055 SG
Expected Mash Efficiency: 82.5 %
Measured Mash Efficiency: 87.7 %
The Boil:
Boil Time: 60 minutes
Boil Starting Volume: 6.43 gal
Boil Ending Volume: 5.72 gal
Boil Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
1.00 oz |
Tradition [6.00 %] - Boil 60.0 min |
Hop |
6 |
21.2 IBUs |
|
0.50 tsp |
Irish Moss (Boil 15.0 mins) |
Fining |
7 |
- |
The Fermentation:
Fermentation Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
1.0 pkg |
Bavarian Lager (Wyeast Labs #2206) [125.00 ml] |
Yeast |
8 |
- |
Yeast Starter:
Initial Fermentation Temp: 46.0 F for 21.00 days
Subsequent Fermentation Temp: 56.0 F for 3.00 days
Expected Final Gravity: 1.011 SG
Measured Final Gravity: 1.013 SG
Kegging and Conditioning:
Final Bottling Vol: 5.00 gal
Carbonation Used: Keg with 13.21 PSI (2.4 volumes CO2)
Keg/Bottling Temperature: 44.0 F
Age for: 0.00 days
Storage Temperature: 52.0 F
Additional Notes:
Northernbrewer.com Bavarian Dunkel kit. My first true lager. Diacetyl rest on 9/7 at gravity 1.025 (3/4 the way done). Came out great. Wonderful smooth malty flavors and beautiful color.
Had a hard time hitting temps on the mash rests.
Preboil: 6.41gal @ 1.048, which is perfect.