Floor Malted Northern Saaz - 8gal
| Dates |
| Date Brewed: | 2 Oct 2013 | Date Racked: | 28 Oct 2013 | ||
| Date Packaged: | 28 Oct 2013 | Date Ready: | 28 Oct 2013 |
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.044 SG | Maximum OG: | 1.050 SG |
| Minimum FG: | 1.008 SG | Maximum FG: | 1.013 SG |
| Minimum IBU: | 25 IBU | Maximum IBU: | 45 IBU |
| Minimum Color: | 2.0 SRM | Maximum Color: | 5.0 SRM |
| Recipe Overview |
| Target Wort Volume Before Boil: | 8.00 US gals | Actual Wort Volume Before Boil: | 8.00 US gals |
| Target Wort Volume After Boil: | 6.08 US gals | Actual Wort Volume After Boil: | 6.08 US gals |
| Target Volume Transferred: | 5.50 US gals | Actual Volume Transferred: | 5.50 US gals |
| Target Volume At Pitching: | 5.50 US gals | Actual Volume At Pitching: | 5.50 US gals |
| Target Volume Of Finished Beer: | 5.25 US gals | Actual Volume Of Finished Beer: | 5.25 US gals |
| Target Pre-Boil Gravity: | 1.039 SG | Actual Pre-Boil Gravity: | 1.038 SG |
| Target OG: | 1.051 SG | Actual OG: | 1.054 SG |
| Target FG: | 1.012 SG | Actual FG: | 1.011 SG |
| Target Apparent Attenuation:: | 76.4 % | Actual Apparent Attenuation: | 78.7 % |
| Target ABV: | 5.2 % | Actual ABV: | 5.6 % |
| Target ABW: | 4.1 % | Actual ABW: | 4.4 % |
| Target IBU (using Tinseth): | 35.7 IBU | Actual IBU: | 35.9 IBU |
| Target Color (using Morey): | 3.4 SRM | Actual Color: | 3.4 SRM |
| Target Mash Efficiency: | 75.0 % | Actual Mash Efficiency: | 73.5 % |
| Target Fermentation Temp: | 50 degF | Actual Fermentation Temp: | 50 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| Floor Malted Bohemian Pilsner Malt | 11lb 0oz | 100.0 % | 3.3 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| Northern Brewer | 10.0 % | 0.88 oz | 27.6 | Loose Whole Hops | 60 Min From End |
| Czech Saaz | 4.2 % | 1.17 oz | 7.7 | Loose Whole Hops | 15 Min From End |
| Czech Saaz | 3.0 % | 0.83 oz | 0.3 | Loose Whole Hops | 1 Min From End |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 0 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 0 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Protein Rest - 149 |
| Step Type | Temperature | Duration |
| Rest at | 122 degF | 20 |
| Raise by infusion to | 149 degF | 70 |
| Mash Notes |
| 3.5 gals distilled into 10 gallons. Ph down to 5.8ish, 2g cc & gyp. |
| Boil Notes |
| Fermentation Notes |
| 3 vials into 2L starter, chilled overnight. Let break settle overnight and racked off. 4.5 gals into fermenter. 10/13 - 1.017fg |
| Packaging Notes |
| Tasting Notes |
| 11/14 - really spicy on the tongue, bit much actually. Gonna try letting this lager awhile. |