Mi amiguito (My Little Friend)

All Grain Recipe

Submitted By: metron-brewer (Shared)
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Brewer: Ron
Batch Size: 5.50 galStyle: Vienna Lager ( 7A)
Boil Size: 8.01 galStyle Guide: BJCP 2015
Color: 6.3 SRMEquipment: Ron's Equipment (20 Gallon SS Brewtech)
Bitterness: 26.0 IBUsBoil 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 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 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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