BeerSmith™ Recipe Cloud

Notes

Re-pitch L09 Mexican Lager Yeast from "My Little Friend" Vienna Lager brewed 04-26-2020 05-27-2020 Adjusted recipe to current inventory as well as Brewhouse Efficiency from 65% to 60% based on last batch with SS Brewtech System 06-09-2020 Increased Grain from 11.00 1.043 to 12.75 1.050 to bump up OG due to efficiency inconsistancies, can always dilute if reqd. Also increased 60 minute Hop addition from 1.50 to 2.00 IBU from 20 to 25 06-13-2020 BREW DAY BATCH #215 Brunwater estimate Sulfate 30, Chloride 17, pH 5.50, actual pH 5.47 06-14-2020 7:15 AM Tilt strill at 1.046, same since strat but there is nice bright Kreasen 06-15-2020 6:15 AM Still p[lenty of kreasen, more than yesterday, Tilt 1.044 06-15-2020 12:30 PM REMOVED INVENTORY 06-16-2020 6:15 AM Same, Tilt 1.038 06-17-2020 6:00 Same Tilt 1.032. 5:45 PM SP from 48 to 49 06-18-2020 6:15 AM Same, Tilt 1.027, SP 50, then adjusted to 51 06-19-2020 8:00 AM Kreasen dropping a little, Tilt 1.021, SP 52 Seems pretty stinky with sulfer. 06-20-2020 10:00 Tilt 1.018 06-21-2020 6:15 AM Slowing a little Tilt 1.016 06-22-2020 6:20 AM Tilt 1.014 Kreasen is gone. 06-23-2020 6:00 AM Tilt 1.014 06-24-2020 6:20 AM Tilt 1.013 06-30-2020 6:20 AM Tilt 1.011 SP 57 07-01-2020 Tilt 1.011 07-10-2020 Tilt 1.008 07-23-2020 6:30 AM SP 55, 9:00 PM SP53 07-24-2020 8:30 AM SP 51 07-25-2020 7:00 AM SG 1.007 SP 50 07-27-2020 2:30 PM SP 48 07-28-2020 6:30 AM SG 1.006 SP 46 07-29-2020 6:30 AM SG 1.006 SP 44 07-31-2020 8:30 AM SG 1.005 SP 42 08-01-2020 9:30 SG 1.005 08-05-2020 6:30 SG 1.005 08-09-2020 11:45 AM Kegged. Tilt 1.006, Glass Hydro 1.008. pH 4.49 at 61.9. 5.50 to 5.75 in Ferm Came out Gas QD, left .50 in Ferm. Keller Pils #7 06-13-2020 * STEP TIME READING STRIKE WATER TEMP 7:25 AM 161.500 INITIAL MASH TUN TEMP 7:33 AM 151.000 Tun 157.800 RIMS MASH TUN TEMP ADJUSTMENTS MASH TUN TEMP ADJUSTMENTS MASH TUN TEMP ADJUSTMENTS MASH TUN TEMP ADJUSTMENTS DOUGH IN TEMP 7:51 AM 156.900 INITIAL MASH TEMP AT DOUGH IN 7:55 AM 149.900 INITIAL MASH TEMP 8:05 AM 150.300 INITIAL MASH PH & TEMPERATURE 8:05 AM 5.470 74.800 (8:11) MASH SALT/ACID ADDITIONS 8:13 AM 151.700 Switched to Manifold MASH SALT/ACID ADDITIONS MASH SALT/ACID ADDITIONS FINAL MASH TEMP FINAL MASH PH ENDING MASH TEMP 8:56 AM 151.400 ENDING MASH PH & TEMPERATURE 8:56 AM 5.470 54.200 (9:11) BEGIN FIRST RUNNINGS 8:57 AM FIRST RUNNINGS VOLUME 9:02 AM 4.500 FIRST RUNNING S.G. 9:13 AM 1.060 FIRST RUNNINGS PH & TEMPERATURE 9:13 AM 5.470 70.200 (9:17) SPARGE WATER TEMP 9:02 AM 169.600 SPARGE MASH TUN TEMP 9:10 AM 161.000 ENDING SPARGE MASH TUN TEMP 9:18 AM 163.300 ENDING SPARGE PH & TEMPERATURE 9:18 AM 5.600 72.500 (9:22) BEGIN SECOND RUNNINGS 9:23 AM 166.100 END OF SECOND RUNNINGS VOLUME 9:25 AM 9.000 END OF SECOND RUNNING S.G. 9:25 AM 1.024 (9:30) END OF SECOND RUNNINGS PH & TEMP 9:25 AM 5.600 71.800 (9:32) BOIL KETTLE HEAT TURNED ON 9:27 AM SP 100% INITIAL BOIL VOLUME 9:37 AM 9.500 INITIAL BOIL VOLUME S.G. 9:37 AM 1.040 INITIAL BOIL VOLUME PH & TEMP 9:37 AM 5.540 68.300 (9:44) INITIAL BOIL STARTING TIME 9:45 AM BOIL VOLUME ADDITION/ELEMENT POWER 9:33 AM 0.500 From Tun and RIMS BOIL VOLUME ADDITION/ELEMENT POWER 9:50 AM Boiling SP 80% BOIL VOLUME ADDITION/ELEMENT POWER 9:51 AM SP 75% BOIL VOLUME ADDITION/ELEMENT POWER 9:57 AM SP 76% BOIL VOLUME ADDITION/ELEMENT POWER 10:01 AM SP 77% 10:30 AM 8.750 SP 78% Keller Pils #7 06-13-2020 * STEP TIME READING TOTAL BOIL VOLUME 9:37 AM 9.500 TOTAL BOIL S.G. 9:37 AM 1.040 TOTAL BOIL PH & TEMPERATURE 9:37 AM 5.540 68.300 (9:44) BOIL TIMER STARTED 9:52 AM 10:30 8.75 Gallons BOIL ENDS 10:52 AM POST BOIL VOLUME (HOT) 10:52 AM 7.750 POST BOIL CHILLING PROGRESS 10:53 AM 185.000 Added Flameout Hops POST BOIL CHILLING PROGRESS 10:55 AM 165.000 POST BOIL CHILLING PROGRESS 10:58 AM 130.000 POST BOIL CHILLING PROGRESS 10:59 AM 120.000 POST BOIL CHILLING PROGRESS 11:02 AM 100.000 POST BOIL CHILLING PROGRESS 11:05 AM 90.000 POST BOIL CHILLING PROGRESS 11:08 AM 80.000 POST BOIL CHILLING PROGRESS 11:14 AM 72.000 POST BOIL CHILLING PROGRESS POST CHILLING TEMP 11:14 AM 72.000 Pump and Chiller Off POST CHILLING VOLUME 11:14 AM 7.500 POST CHILLING O.G. 11:14 AM 1.050 POST CHILLING PH & TEMPERATURE 11:14 AM 5.430 72.800 BEGIN TRANSFER 11:31 AM 11:35 Pulled sample from hose at 2.50 Gallons into Fermentor FERMENTOR VOLUME 11:39 AM 5.500 Refractometer 1.050 BOIL KETTLE LOSS (TRUB LEFT IN BK) 11:42 AM 2.000 Herculometer 1.048 Blue Tilt 1.050 CALCULATED BOIL KETTLE LOSS (TRUB) 2.000 CALCULATED TOTAL BOIL OFF 1.750 CALCULATED CHILLING SHRINKAGE 0.250 CALCULATED CHILLING SHRINKAGE% 3.226 YEAST REHYDRATED OXYGEN ADDED 3:30 AM 3-4 Minutes, tank ran out and had to switch. Not sure when it ran out. YEAST PITCHED 3:45 AM Used about 4 Cups of Slurry from "My Little Friend" Lager, Kegges at 12:00 Noon TEMPERATURE SET POINT 3:45 AM 48.000 Left about 1 to1-1/2 Cups slurry in Fermentor Inkbird checks 48.0, Blue Tilt 50 after yeast pitched and back into freezer. Calibrated Tilt to 48 Degrees to match Inkbird.