Czech Pils + IPL Brewday

Czech Pils

 

Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.64 gal
Boil Time: 90 min
End of Boil Vol: 6.51 gal
Final Bottling Vol: 5.00 gal
Fermentation: Laget

Date: 5 May 2017
Equipment: 7.6 Pre-Boil, Big MLT, 90 min Boil
Efficiency: 70.00 %
Est Mash Efficiency: 79.5 %
Taste Rating: 30.0

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU
5.50 gal	Boston, MA	Water	1	-
5.50 g	Calcium Chloride (Mash 60.0 mins)	Water Agent	2	-
11 lbs	Pilsner (2 Row) Ger (2.0 SRM)	Grain	3	88.9 %
12.0 oz	Carapils (Briess) (1.5 SRM)	Grain	4	6.1 %
10.0 oz	Acid Malt (3.0 SRM)	Grain	5	5.1 %
1.00 oz	Saaz [3.75 %] - Boil 75.0 min	Hop	6	12.2 IBUs
2.00 oz	Saaz [3.75 %] - Boil 30.0 min	Hop	7	17.9 IBUs
1.00 oz	Saaz [3.75 %] - Boil 10.0 min	Hop	8	4.2 IBUs
1.00 oz	Saaz [3.75 %] - Boil 5.0 min	Hop	9	2.3 IBUs
1.00 oz	Saaz [3.75 %] - Steep/Whirlpool 10.0 min	Hop	10	2.1 IBUs
2.0 pkg	Czech Budejovice Lager (White Labs #WLP802) [35.49 ml]	Yeast	11	-

Gravity, Alcohol Content and Color

Est Original Gravity: 1.058 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.8 %
Bitterness: 38.8 IBUs
Est Color: 3.9 SRM

Mash Profile

Mash Name: 154F, Mash Out, Batch Sparge
Sparge Water: 2.78 gal
Sparge Temperature: 168.0 F

Name	Description	Step Temperature	Step Time
Mash Step	Add 16.47 qt of water at 167.5 F	154.0 F	60 min
Mash Step	Add 9.90 qt of water at 195.8 F	168.0 F	10 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 2.78gal) of 168.0 F water

Mash Notes:

5/12/17: Made a starter with 1 yeast old package. Went to LHBS to pick up a second, freshe pack.

5/15/17: Brewed. Hit mash temps well, got 1.0492 gravity pre-boil at ~7.4 gallons, 1.0598 post-boil at ~6 gallons. 
 After short whirlpool, racked to carboy with about 5.5 gallons and some hop gunk. 90F. Moved to freezer overnight.

5/16/17, 7am: Wort at 45F. Oxygenated for 70s. Pitched most of starter and 2nd yeast pack, with a little bit of rehydrated 34/70 from the IPL.

India Pale Lager 
 

Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.64 gal
Boil Time: 90 min
End of Boil Vol: 6.51 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Two Stage

Equipment: 7.6 Pre-Boil, Big MLT, 90 min Boil
Efficiency: 75.00 %

Ingredients

Amt	Name	Type	#	%/IBU
5.50 gal	Boston, MA	Water	1	-
7.00 g	Gypsum (Calcium Sulfate) (Mash 60.0 mins)	Water Agent	2	-
5.00 g	Calcium Chloride (Mash 60.0 mins)	Water Agent	3	-
8 lbs	Pilsner (2 Row) Ger (2.0 SRM)	Grain	4	58.2 %
3 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	5	21.8 %
1 lbs 4.0 oz	Munich (BestMälz) (7.6 SRM)	Grain	6	9.1 %
1 lbs	Wheat (BestMälz) (2.0 SRM)	Grain	7	7.3 %
8.0 oz	Caramel/Crystal Malt - 10L (10.0 SRM)	Grain	8	3.6 %
1.00 oz	Centennial [10.00 %] - Boil 10.0 min	Hop	9	10.4 IBUs
1.00 oz	Citra [12.00 %] - Boil 10.0 min	Hop	10	12.5 IBUs
1.00 oz	Centennial [10.00 %] - Boil 5.0 min	Hop	11	5.7 IBUs
1.00 oz	Citra [12.00 %] - Boil 5.0 min	Hop	12	6.9 IBUs
1.00 oz	Centennial [10.00 %] - Steep/Whirlpool 30.0 min	Hop	13	11.0 IBUs
1.00 oz	Centennial [10.00 %] - Steep/Whirlpool 15.0 min	Hop	14	7.1 IBUs
1.00 oz	Citra [12.00 %] - Steep/Whirlpool 30.0 min	Hop	15	13.2 IBUs
1.0 pkg	Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml]	Yeast	16	-
1.00 oz	Centennial [10.00 %] - Dry Hop 7.0 Days	Hop	17	0.0 IBUs
1.00 oz	Centennial [10.00 %] - Dry Hop 7.0 Days	Hop	18	0.0 IBUs
1.00 oz	Citra [12.00 %] - Dry Hop 7.0 Days	Hop	19	0.0 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.069 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 7.2 %
Bitterness: 66.7 IBUs
Est Color: 5.2 SRM

Mash Profile

Name	Description	Step Temperature	Step Time
Mash In	Add 18.19 qt of water at 163.6 F	150.0 F	75 min

Sparge: Batch sparge with 4.99 gal water at 168.0 F (split into 2 x 2.5 batches).

 ---

 

5/14/17: Brewed. Got 7.9 gallons of 1.0577 wort, pre-boil. Post boil 1.0698 OG, 6.3 gallons (24L). Added 2nd dose of Centennial whirlpool hops at knockout + 15mins.

 

Chilled to 90F, racked to carboy, and placed in freezer overnight.

 

5/15/17, 7am: Wort at 45F, oxygenated 70s, pitched 2.5 packs of rehydrated 24/70.