Spring Lager - Rice 
All Grain Recipe
Submitted By: Jploium0215 (Shared)
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| Batch Size: 13.90 gal | Style: American Lager ( 1B) |
| Boil Size: 19.01 gal | Style Guide: BJCP 2015 |
| Color: 3.5 SRM | Equipment: 10 Gallon Equipment |
| Bitterness: 16.8 IBUs | Boil Time: 60 min |
| Est OG: 1.040 (10.1° P) | Mash Profile: Single Infusion, Light Body |
| Est FG: 1.007 SG (1.9° P) | Fermentation: My Aging Profile |
| ABV: 4.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 18.08 gal |
Vancouver WA |
Water |
1 |
| 7.50 ml |
Lactic Acid (Mash 60 min) |
Misc |
2 |
| 5.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
| 5.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
4 |
| 1.00 tsp |
Brewtan-B (Mash 0 min) |
Misc |
5 |
| 16 lbs |
Superior Pilsen (Great Western) (1.7 SRM) |
Grain |
6 |
| 2 lbs 8.00 oz |
Rice, Flaked (Briess) (1.0 SRM) |
Grain |
7 |
| 12.00 oz |
Caramel/Crystal Malt - 10L (10.0 SRM) |
Grain |
8 |
| 8.00 oz |
Crystal 40, 2-Row, (Great Western) (40.0 SRM) |
Grain |
9 |
| 6.00 ml |
Lactic Acid (Sparge 60 min) |
Misc |
10 |
| 5.50 g |
Calcium Chloride (Sparge 60 min) |
Misc |
11 |
| 5.50 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
12 |
| 2.00 oz |
Tettnang, U.S. [4.5%] - Boil 60 min |
Hops |
13 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
14 |
| 1.25 oz |
Tettnang, U.S. [4.5%] - Boil 15 min |
Hops |
15 |
| 1.00 tsp |
Wyeast Yeast Nutrient (Boil 15 min) |
Misc |
16 |
| 1.0 pkgs |
American Lager Yeast (White Labs #WLP840) |
Yeast |
17 |
| 1.0 pkgs |
Harvest (Imperial Yeast #L17) |
Yeast |
18 |
| 1.0 pkgs |
Mexican Lager (White Labs #WLP940) |
Yeast |
19 |
Notes
PH of 5.35 taken after 15 minutes of mash and 2 minute recirculation. Mash temperature of 152 at dough in, 150f after 15 minutes and 2 minute recirculation. Held mash at 150f for 45 minutes, then recirculated for 10 minutes and began sparge. Sparged with 11 gallons pre-acidified water at 170F. Oversparged and collected 19 gallons in kettle. End of sparge PH 5.5, 1.008 gravity. Preboil PH 5.45, gravity 1.035. Boiled per recipe, then added wort chiller and whirlpooled for 10 minutes hot (205+f), chilled to 64f and turned off pump for 10 minutes to settle. Postboil PH 5.45, 1.040 gravity. Transferred 5.5 gallons into two Genesis fermenters and 2.5 gallons into 3 gallon PET carboy. Placed fermenters in fermentation chamber and set them to cool to 51F. 12 hours later all 3 fermenters were at 50.5f. From here fermenters will be split:
Genesis #1: 2/11/19 AM - Oxygenated for 1.5 minutes with 1LpM pure oxygen. Pitched decanted 2L starter of Wyeast Pilsen Lager Yeast that had been on stir plate for 26 hours, then cold crashed for 8 hours. Starter gravity was 1.016. 2/11/19 PM - No krausen, but airlock had positive pressure. 2/12/19 AM - Light krausen covering wort, moderate airlock activity. 2/12/19 PM - high activithy on airlock did not opern fermentor. 2/22/19 - Krausen droped and no airlock activity. Set fermentation chamber to 60F without heating pad. Took 5 days to reach 60f. 2/27/19 - Pulled samples for testing. VDK negative. Gravity on refractometer was 4.6 brix. Lowered temperature 10 degrees per day to 32f. 3/5/19 - Kegged beer. FG 1.006 Ph 4.33 Very clear.
Genesis #2: 2/11/19 AM - Oxygenated for 1.5 minutes with 1LpM pure oxygen. Pitched decanted 2L starter of White Labs Mexican Lager Yeast that had been on stir plate for 26 hours, then cold crashed for 8 hours. Starter gravity was 1.016. 2/11/19 PM - No krausen, but airlock had positive pressure. 2/12/19 AM - Light krausen covering wort, moderate airlock activity.2/12/19 PM - high activity on airlock did not open fermentor. 2/22/19 - Krausen droped and no airlock activity. Set fermentation chamber to 60F without heating pad. Took 5 days to reach 60f. 2/27/19 - Pulled samples for testing. VDK negative. Gravity on refractometer was 5 brix. Lowered temperature 10 degrees per day to 32f. 3/5/19 - Kegged beer. FG 1.008 Ph 4.37 Moderately clear.
3 Gallon Carboy: 2/11/19 AM - Oxygenated for 50 seconds with 1 LpM pure oxygen. Pitched 1 package Imperial "Harvest" Yeast dated 2/5/19. 2/11/19 PM - full krausen and fermentation activity. 2/12/19 - Large krausen and high fermentation activity.2/22/19 - Krausen droped and no airlock activity. Set fermentation chamber to 60F without heating pad. Took 5 days to reach 60f. 2/27/19 - Pulled samples for testing. VDK negative. Gravity on refractometer was 4.6 brix. Lowered temperature 10 degrees per day to 32f. 3/5/19 - Kegged beer. FG 1.006 Ph 4.40 Very clear.This Recipe Has Not Been Rated
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