Mi amiguito (My Little Friend) 
All Grain Recipe
Submitted By: metron-brewer (Shared)
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| Brewer: Ron | |
| Batch Size: 5.50 gal | Style: Vienna Lager ( 7A) |
| Boil Size: 8.01 gal | Style Guide: BJCP 2015 |
| Color: 6.3 SRM | Equipment: Ron's Equipment (20 Gallon SS Brewtech) |
| Bitterness: 26.0 IBUs | Boil Time: 60 min |
| Est OG: 1.048 (11.9° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.010 SG (2.5° P) | Fermentation: My Aging Profile |
| ABV: 5.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 6 lbs 8.00 oz |
Barke Vienna Malt (Weyermann) (3.4 SRM) |
Grain |
1 |
| 3 lbs 14.00 oz |
Pale Malt (Maltwerks) (2.4 SRM) |
Grain |
2 |
| 8.00 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
3 |
| 2.00 oz |
Hallertauer Mittelfrueh 2019-04-30 [3.0%] - Boil 60 min |
Hops |
4 |
| 1.00 items |
Immersion Chiller/Pump (Boil 15 min) |
Misc |
5 |
| 1.00 oz |
Hallertauer Mittelfrueh 2019-04-30 [3.0%] - Boil 10 min |
Hops |
6 |
| 0.50 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
7 |
| 0.50 items |
Whirlfloc Tablet (Boil 5 min) |
Misc |
8 |
| 1.00 oz |
Hallertauer Mittelfrueh 2019-04-30 [3.0%] - Boil 5 min |
Hops |
9 |
| 2.0 pkgs |
Que Bueno (Imperial Yeast #L09) |
Yeast |
10 |
Notes
04-26-2020 BATCH #212
04-27-2020 3:30 PM REMOVED INVENTORY
04-27-2020 6:20 AM Nothing yet, Red Tilt 1.025? Calibration is off. 4:15 PM Positive pressure. 10:00 PM Tiny bits of yeast pockets forming.
04-28-2020 6:15 AM Bright white kreasen and airlock activity. 2:45 Still going, Red Tilt 1.017.
04-29-2020 6:15 AM Still going, mayber a little slower. Red Tilt 1.009. 2:45 PM Red Tilt 1.006
04-30-2020 6:15 AM Maybe a bity more activity. Red Tilt 1.003, uncalibrated is 1.001.
05-01-2020 6:30 AM Still going Tilt .994
05-03-2020 10:15 AM Slowed quite a bit but still a little kreasen and positive airlock pressure and a little airlock activity. SG .986
05-04-2020 6:20 AM SG .986 Kreasen fallen. Activity may have stopped. 6:30 PM SG .986 Changed SP to 53.
05-05-2020 6:15 AM SG .986
05-29-2020 5:30 PM Pulled sample Glass Hydro SG is 1.008. Maybe a touch of pear but it's pretty faint. Changed SP to 57
06-13-2020 12:00 Noon Kegged into Keg #1. Fermentor was 5.50 left pretty much nothing in it just a slight layer of beer over the top to protect yeast for re-pitch. Glass Hydro FG is 1.007
Mi amiguito 04-26-2020 *
STEP TIME READING
STRIKE WATER TEMP 7:40 AM 163.500
INITIAL COOLER TEMP 7:50 AM 146.000 RIMS SP 157
COOLER TEMP ADJUSTMENTS 8:17 AM 156.800 RIMS SP 158
COOLER TEMP ADJUSTMENTS
COOLER TEMP ADJUSTMENTS
COOLER TEMP ADJUSTMENTS
DOUGH IN TEMP 8:23 AM 157.600
INITIAL MASH TEMP AT DOUGH IN 8:26 AM 149.900
8:30 AM 148.400 SP 150.0 8:32 147.0
INITIAL MASH TEMP 8:38 AM 150.000
INITIAL MASH PH & TEMPERATURE 8:43 AM 5.400 73.300 Est was 5.50
MASH ADJUSTMENTS 9:07 AM Switched to manifold
MASH ADJUSTMENTS
MASH ADJUSTMENTS
FINAL MASH TEMP 8:30 AM 150.000
FINAL MASH PH 8:43 AM 5.400 73.300
ENDING MASH TEMP 9:27 AM 150.800
ENDING MASH PH & TEMPERATURE 9:33 AM 5.370 66.300
BEGIN FIRST RUNNINGS 9:28 AM
FIRST RUNNINGS VOLUME 9:31 AM 3.000
FIRST RUNNING S.G. 9:49 AM 1.062
FIRST RUNNINGS PH & TEMPERATURE 9:51 AM 5.370 70.200
SPARGE WATER TEMP 9:35 AM 169.700
SPARGE MASH TEMP 9:52 AM 162.000
ENDING SPARGE TEMP 9:57 AM 166.600
ENDING SPARGE PH & TEMPERATURE 9:57 AM 5.680 66.000
BEGIN SECOND RUNNINGS 9:58 AM
END OF SECOND RUNNINGS VOLUME 8.000
END OF SECOND RUNNING S.G. Did not measure
END OF SECOND RUNNINGS PH & TEMP Did not measure
BOIL KETTLE HEAT TURNED ON Did not measure
INITIAL BOIL VOLUME 10:01 AM 8.000
INITIAL BOIL VOLUME S.G. 10:04 AM 1.039
INITIAL BOIL VOLUME PH & TEMP 10:11 AM 5.550 65.900
BOIL VOLUME ADDITIONS 10:19 AM Starting to boil at 80%
BOIL VOLUME ADDITIONS 10:21 AM BK to 75%
BOIL VOLUME ADDITIONS 10:22 AM BK to 73%
BOIL VOLUME ADDITIONS 10:24 AM BK to 74%
BOIL VOLUME ADDITIONS 10:31 AM BK to 75%
10:34 AM BK to 76%
Mi amiguito 04-26-2020 *
STEP TIME READING
TOTAL BOIL VOLUME 10:01 AM 8.000
TOTAL BOIL S.G. 10:04 AM 1.039
TOTAL BOIL PH & TEMPERATURE 10:11 AM 5.550 65.900
BOIL TIMER STARTED 10:22 AM BK 73%
BOIL ENDS 11:22 AM
POST BOIL VOLUME (HOT) 11:22 AM 6.500 Estimated
POST BOIL CHILLING PROGRESS 11:28 AM 155.000
POST BOIL CHILLING PROGRESS 11:31 AM 117.000
POST BOIL CHILLING PROGRESS 11:33 AM 99.000
POST BOIL CHILLING PROGRESS 11:37 AM 79.000
POST BOIL CHILLING PROGRESS 11:40 AM 67.000
POST BOIL CHILLING PROGRESS 11:46 AM 60.000 Yeast out of Fridge
POST BOIL CHILLING PROGRESS 11:47 AM 60.000 Pump and Chiller off
POST BOIL CHILLING PROGRESS 11:58 AM 6.000 Gallons
POST BOIL CHILLING PROGRESS 2:06 AM 49.700 After Chilling in Freezer
POST CHILLING TEMP 11:58 AM 60.000
POST CHILLING VOLUME 11:58 AM 6.000
POST CHILLING O.G. 2:25 AM 1.049 Refractometer 2:25 AM 1.047 Herculometer
POST CHILLING PH & TEMPERATURE 2:25 AM 5.440 59.100 2:25 AM 1.038 Red Tilt 1.038, adjusted to 1.049
BEGIN TRANSFER 12:05 PM
FERMENTOR VOLUME 12:14 PM 5.250 Stopped, starting to get Truby
BOIL KETTLE LOSS (TRUB LEFT IN BK) 12:21 PM 0.750
CALCULATED BOIL KETTLE LOSS (TRUB) 0.750
CALCULATED TOTAL BOIL OFF 1.500
CALCULATED CHILLING SHRINKAGE 0.500
CALCULATED CHILLING SHRINKAGE% 7.692
YEAST REHYDRATED
OXYGEN ADDED 2:15 AM 3.000 4.000
YEAST PITCHED 2:15 AM
TEMPERATURE SET POINT 2:15 AM 50.000
KEG DATE:
POST FERMENTATION F.G.
POST FERMENTATION PH & TEMPERATURE
FERMENTOR LOSS
KEGGED AMOUNT
CALCULATED ABV%
CALCULATED APPARENT ATTENUATION %
FERMENTATION NOTES:
*
This Recipe Has Not Been Rated
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