Andrew Lager 1 
All Grain Recipe
Submitted By: Jploium0215 (Shared)
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| Batch Size: 16.25 gal | Style: American Light Lager ( 1A) |
| Boil Size: 21.24 gal | Style Guide: BJCP 2015 |
| Color: 3.9 SRM | Equipment: 15 Gallon Equipment |
| Bitterness: 21.8 IBUs | Boil Time: 60 min |
| Est OG: 1.036 (9.0° P) | Mash Profile: Single Infusion, Light Body |
| Est FG: 1.007 SG (1.9° P) | Fermentation: My Aging Profile |
| ABV: 3.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 24.97 gal |
Vancouver WA |
Water |
1 |
| 10.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
2 |
| 6.50 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
| 6.50 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
4 |
| 1.50 tsp |
Brewtan-B (Mash 0 min) |
Misc |
5 |
| 20 lbs |
Ilwaco Malt (Great Western) (2.5 SRM) |
Grain |
6 |
| 12.00 oz |
Caramalt Malt - 35L (Bairds) (35.0 SRM) |
Grain |
7 |
| 6.00 ml |
Lactic Acid (Sparge 60 min) |
Misc |
8 |
| 5.50 g |
Calcium Chloride (Sparge 60 min) |
Misc |
9 |
| 5.50 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
10 |
| 1.25 oz |
Simcoe [12.0%] - Boil 60 min |
Hops |
11 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
12 |
| 1.00 oz |
YCH American Noble Mosaic [2.7%] - Boil 15 min |
Hops |
13 |
| 0.50 oz |
YCH American Noble Palisade [1.1%] - Boil 15 min |
Hops |
14 |
| 0.50 oz |
YCH American Noble Simcoe [2.2%] - Boil 15 min |
Hops |
15 |
| 1.50 tsp |
Wyeast Yeast Nutrient (Boil 15 min) |
Misc |
16 |
| 3.00 gal |
Propane (Boil 0 min) |
Misc |
17 |
| 1.0 pkgs |
Bavarian Lager (Wyeast Labs #2206) |
Yeast |
18 |
Notes
3/30 - Mashed in with 13 gallons 160F water, Mash came to 152F. Recirculated for 5 minutes to cool down to 150F. PH reading taken from recirculation port 15 minutes into mash. Mash PH 5.38. Mashed for 30 more minutes, recirculated 15 minutes, then started sparge. Lauter/sparge time: 60 Minutes. End of sparge PH 5.42, Gravity 1.008. Collected 21.25 gallons. Preboil PH: 5.38 Gravity 1.031. Boiled 60 minutes per recipe.Post boil PH,5.25, 1.036 gravity. Whrilpooled through chiller for 10 minutes immediatly after flameout (195+F), then started chilling. Cooled main wort to 120F, then placed sanitized lid to cover. Continued to chill wort to 90F, let wort sow for 10 minutes, then transferred into Blichmann conical. Transferred ~16 gallons into Blichmann Conical. Total chill/transfer time ~45 minutes - @4PM. Added "Andrew Lager 2" and set conical to 51F @7:30PM.
3/31 - 7AM Conical at 54F. 5:30PM - Conical at 51-52F. Dumped 1/2 gallon of trub until clear wort came out. Oxygenated for 6.5 minutes with 1.5LpM pure oxygen through oxygen stone at the bottom of the cone. Pitched ~2L Bavarian Lager yeast from BCB, harvested on 3/30. Set conical chilling to to 51F.
4/1 - 6:30AM - Fermentation chamber failed,temp rose to 54F overnight. Fixed chamber and set to 53F. Airlock showed signs of fermentation.
4/8 - Krausen had fallen. Started raising temperature. Raised fermentation chamber to 54F
4/9 - Raised temperature to 55F
4/10 - Raised temperature to 56F
4/11 - Raised Temerature to 57F
4/12 - Raised temperature to 58F
4/13 - Raised temperature to 60F
4/15 - VDK Test Negative (water bath at 180F for 20 minutes). Gravity at 4.2brix measured with refractometer, estimated 1.005FG after adjustment. Set chamber to cool to 36F.This Recipe Has Not Been Rated
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