Get Zesty V2 
All Grain Recipe
Submitted By: Jploium0215 (Shared)
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| Batch Size: 16.00 gal | Style: American Light Lager ( 1A) |
| Boil Size: 20.98 gal | Style Guide: BJCP 2015 |
| Color: 3.3 SRM | Equipment: 15 Gallon Equipment |
| Bitterness: 20.6 IBUs | Boil Time: 60 min |
| Est OG: 1.039 (9.7° P) | Mash Profile: Single Infusion, Light Body |
| Est FG: 1.007 SG (1.8° P) | Fermentation: My Aging Profile |
| ABV: 4.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 24.26 gal |
Vancouver WA |
Water |
1 |
| 11.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
2 |
| 7.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
| 7.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
4 |
| 1.50 tsp |
Brewtan-B (Mash 0 min) |
Misc |
5 |
| 6.00 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
6 |
| 16 lbs |
Pure Idaho (Great Western) (1.5 SRM) |
Grain |
7 |
| 4 lbs |
Rice, Flaked (Briess) (1.0 SRM) |
Grain |
8 |
| 2 lbs |
Corn - Yellow, Flaked (Briess) (1.3 SRM) |
Grain |
9 |
| 12.00 oz |
Caramalt Malt - 35L (Bairds) (35.0 SRM) |
Grain |
10 |
| 6.00 ml |
Lactic Acid (Sparge 60 min) |
Misc |
11 |
| 5.00 g |
Calcium Chloride (Sparge 60 min) |
Misc |
12 |
| 5.00 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
13 |
| 1 lbs |
DME Pilsen Light (Briess) [Boil for 60 min] [Boil] (2.0 SRM) |
Dry Extract |
14 |
| 3.00 oz |
YCH 2017 Willamette [4.0%] - Boil 60 min |
Hops |
15 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
16 |
| 1.75 oz |
2016 Tettnang, U.S. (47 Hops) [4.5%] - Boil 15 min |
Hops |
17 |
| 1.50 tsp |
Wyeast Yeast Nutrient (Boil 15 min) |
Misc |
18 |
| 1.0 pkgs |
American Lager Yeast (White Labs #WLP840) |
Yeast |
19 |
| 1.0 pkgs |
Pilsen Lager (Wyeast Labs #2007) |
Yeast |
20 |
Notes
Mashed in with 14gallons 160F water. Mash came to 150-152F. Let rest for 20 minutes and started recirculation, taking PH sample after wort was clear. Mash PH 5.43. Total mash time 45 minutes, then sparged with 200F water. Mash Temperature rose to 185F during sparge.Sparge took 35 minutes. End of running PH 5.33, gravity 1.014. Post mash gravity 1.031. Gravity short, added DME to get closer to 1.040 target. Preboil gravity 1.034, PH 5.5. Boiled for 60 minutes per recipe. Whirlpooled through chiller at 200f for 10 minutes then started to chill. Placed sanitized lid on kettle when temperature reached 120F.Continued whirlool until wort temperature reached 80f, then stopped and let rest for 15 minutes. 18 Gallons post-boil volume. Post boil PH 5.5, 1.040 gravity. Collected two 5.5 gallon carboys and one 5.25 gallon carboy and 6oz wort sterility test. Cooled fermenters to 52f and oxygenated with 1LpM pure oxygen for 1.5 minutes each. From here fementors will be split:
Genesis 1: 3/10 - Pitched approximately 500ML Wyeast Pilsen slurry, harvested 3/5. Temperature 52F. 3/11 - Active fermentation after 12 hours. 3/22 set fermentation chamber to 53F, will raise 1-2 degrees per day to 60F. 3/27 Fermentor at 60F. 3/30 Set fermentation chamber to 34F for crash cooling. 3/31 Beer still at 39F 4/1 - Beer at 34F, transferred to keg. FG 1.007, PH 4.36 4/2 - Added zest from 2 limes, 1 lemon, 2/3 orange, and small ginger root in muslin bag to keg. 4/5/19 - Transferred to 15g sankey keg
Genesis 2: 3/10 - Pitched approximately 500ML White Labs American Lager slurry, harvested 3/5. Temperature 52F. 3/11 - Active fermentation after 12 hours. 3/22 set fermentation chamber to 53F, will raise 1-2 degrees per day to 60F. 3/27 Fermentor at 60F. 3/30 Set fermentation chamber to 34F for crash cooling. 3/31 Beer still at 39F 4/1 - Beer at 34F, transferred to keg. FG 1.007, PH 4.36 FG 1.008, PH 5.38 4/2 - Added zest from 2 limes, 1 lemon, 2/3 orange, and small ginger root in muslin bag to keg. 4/5/19 - Transferred to 15g sankey keg
Genesis 3: 3/10 - Pitched approximately 250ML each Wyeast Pilsen and While Labs American Lager slurry, harvested 3/5. Temperature 52F. 3/11 - Active fermentation after 12 hours. 3/22 set fermentation chamber to 53F, will raise 1-2 degrees per day to 60F. 3/27 Fermentor at 60F. 3/30 Set fermentation chamber to 34F for crash cooling. 3/31 Beer still at 39F 4/1 - Beer at 34F, transferred to keg. FG 1.007, PH 4.37 4/2 - Added zest from 2 limes, 1 lemon, 2/3 orange, and small ginger root in muslin bag to keg. 4/5/19 - Transferred to 15g sankey keg
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