Summary
- Gravity Before Boil: 1.057 SG (14.6 Brix)
- Original Gravity: 1.052 SG (13.4 Brix)
- Final Gravity: 1.013 SG (7.4 Brix)
- Volume Before Boil: 55.00 l
- Volume After Boil: 45.00 l
- Volume Transferred: 45.00 l
- Water Added To Dilute: 15.00 l
- Volume At Pitching: 60.00 l
- Volume Of Finished Beer: 60.00 l
- Total Water Required: 81.74 l
- Total Grain: 11.739 kg
- Batch Cost: $0.00
Preparation
If using a yeast starter prepare one a couple of days in advance.
If necessary crush the grains.
Heat 29.35 l of water to 74 ˚C.
Add the following salts.
- 12 g of gypsum.
- 5.00 g of calcium chloride.
Mashing
Dough in the following fermentable ingredients.
Mash pH should be 5.2.
- 5.217 kg of Weyermann Vienna Malt
- 2.609 kg of Weyermann Munich I
- 2.609 kg of red x
- 652 g of Weyermann Dark Wheat Malt
- 652 g of Weyermann CaraHell
Allow the temperature to stabilize at 65 ˚C. Allow to rest at this temperature for 60 minutes.
Add 9.89 l of water at 65 ˚C, mix and run off.
Add a further 27.50 l of water at 65 ˚C and mix.
Run off to collect a total of 55.00 l of wort.
Boiling
As the wort is coming to boil, add the following 'first wort hops'.
Bring the water to the boil.
- 30 g of US Columbus(Tomahawk)
Add the following hops at the times given.
Also add the following during the boil.
- 59 g of US Citra (15 Min From End)
Boil the wort for a total of 60 minutes.
- 9.55 g of Brewbrite
At 'turn off' add the following hops.
Chill the wort to the appropriate pitching temperature and rack the wort to your fermenter.
- 74 g of US Citra
Fermentation
The desired volume at pitching is 60.00 l. Expect to dilute with 15.00 l of water to obtain this.
Ferment at 18 ˚C with
If using a secondary, transfer when appropriate.
- 1 pack of White Labs WLP800-Pilsner Lager
Racking And Packaging
Dry hop with the following hops.
If using a secondary, the beer should be lagered for 4 weeks before racking into either bottles or keg.
- 59 g of US Citra
If not using a secondary, the beer should be racked directly into bottles or keg and lagered for 4 weeks.
that was more to note what i used. saying that it was 60L and three 15L cubes. and definitely was not at 18 more like 9.5 in my chest freezerdr K said:One sachet of WLP800 is really stressing things for 55L of wort, yes with a fresh yeast and a good (really good) starter it will all may be fine.
It's just a gut feeling, as I rarely make lagers I cannot claim practical expertise.
I did make a lager this year though (about 40L), and I did use WLP800 and I did pitch at 8C and I did not allow it to go above 8C.
Did not use a starter either.
K
dr K said:One sachet of WLP800 is really stressing things for 55L of wort, yes with a fresh yeast and a good (really good) starter it will all may be fine.
It's just a gut feeling, as I rarely make lagers I cannot claim practical expertise.
I did make a lager this year though (about 40L), and I did use WLP800 and I did pitch at 8C and I did not allow it to go above 8C.
Did not use a starter either.
K
How many satchels did you use thoughdr K said:One sachet of WLP800 is really stressing things for 55L of wort, yes with a fresh yeast and a good (really good) starter it will all may be fine.
It's just a gut feeling, as I rarely make lagers I cannot claim practical expertise.
I did make a lager this year though (about 40L), and I did use WLP800 and I did pitch at 8C and I did not allow it to go above 8C.
Did not use a starter either.
K
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