Base Lager v.4

All Grain Recipe

Submitted By: Garrett_McT (Shared)
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Brewer: Garrett McTaggart
Batch Size: 1.30 galStyle: American Lager ( 1B)
Boil Size: 1.91 galStyle Guide: BJCP 2015
Color: 3.0 SRMEquipment: All Grain - Mini 3 Gal/11.3 l - BIAB Stovetop
Bitterness: 12.5 IBUsBoil Time: 60 min
Est OG: 1.045 (11.1° P)Mash Profile: BIAB, Pilsner Step Mash
Est FG: 1.007 SG (1.9° P)Fermentation: Lager, Two Stage
ABV: 4.9%Taste Rating: 30.0

Amount Name Type #
1 lbs 9.76 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
6.03 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2
4.16 oz Corn, Flaked (1.3 SRM) Grain 3
0.20 oz Saaz [2.4%] - Boil 45 min Hops 4
0.07 oz Chinook [12.0%] - Boil 20 min Hops 5
1.0 pkgs SafLager West European Lager (DCL/Fermentis #S-23) Yeast 6


POSTING NOTES (10/8/20) This was the first all grain brew that I made and actually achieved somewhat of the target ABV. So I guess it was a success. Please let me know your feedback. Slainte! BOTTLING NOTES (5/9/2020) Fuck it all! The damn Cleveland Brew Shop gave me the wrong grain bill during the coronavirus quarentine and it came out a similar color to Oktoberfest with a sweet taste and a bitter after taste. I finally correctly made my first all-grain brew and it is wrong because of the brew shop, fuck it all! Measured with ruler and calculated volumes. Fermintation volume = 1.26 gal, Bottling volume = 1.18 gal, bottled only 9 12 oz bottles with the last two probably about 1.5 oz short. MASHING NOTES (4/18/2020) Calibrated kettle thermometer with laser thermometer prior to beginning the mashing process. The 4 gal kettle can only hold 4.5 gal safely for a boil, 4.75 gal to the brim, prior to mashing the mashing water volume will be decreased to 6.138 qts instead of the required 8.32 qts water for the BIAB small batch method. Measured out 2 lb 1 oz of the grain mix (a little extra for lose in dumping) and 4.25 oz of flaked corn. Saved 12 oz of flaked corn and 1.25 oz of the mixed grain for extra that might need to be added if the gravity does not come out correctly. Measured Grain Density = 2 lb/ 7 cups => (2 lb/ 7 cups) * (16 cups/ 1 gal) = 4.5714 lb/ gal Acid Rest - - 96 degrees - 5 min Protien Rest - 8 min to heat to 125 degrees - 125 degrees for 15 min Sacc 1 - 7 min to heat to 145 degrees - 145 degrees for 11 min at 37 min left in the 45 min step the temp was at approx. 141, heated it approx. 148 and cover, finished at 34 min left in the 45 min step at 25 min left in the 45 min step the temp was at approx. 143, heated to approx. 147 and cover, finished at 21 min left in the 45 min step Sacc 2 - 7 min to heat to 161 degrees - 161 degrees for 30 min checked at some time, temp was at approx. 160, heated to 165 finished and covered at 16 min left in the 30 min step Mash Out - 7 min to heat to 173 degrees - 173 degrees for 10 min Post Mash Pre Boil Volume = approx. 1.7647 gal = 1 gal 3 qt 0.24 cups VOLS Notes (4/18/2020) Tun Dead Space = 4.75 gal (kettle total volum) - [2.08 gal (water added pre mash) + 0.4375 gal (grain volume 7 cups)] = 2.2325 gal NOTES BEFORE REBATCHING Density of grains, 3.61 lb/US gal Measured Grain Density of previous batch, “Base Lager v.2”, = 1.318 lb/US gal Target water to grain ratio, W:G, = 3.5 qt water to 1 lb of grain, 3.5 qt: 1 lb (also: 7.30 lb: 1 lb) From Measured Density of Grain => Water Volume to Grain Weight = .0875, leads to Water Volume to Grain Volume = 1.153 In a 4 gal kettle => 1.858 gal Grain or 2.449 lb Grain and 2.142 gal Water Grain Weight to Pot Volume (Brew In A Bag Method BIAB) = 0.868 lb/gal From “known” density of grain => Water Volume to Grain Weight = 0.875, leads to Wate Volume to Grain Volume = 3.159 In a 4 gal kettle => 0.962 gal Grain or 3.472 lb Grain and 3.038 gal Water Suggestion: Do not use a mussle bag to “steep” the grains, instead mix the grains loose into the kettle and use the metal strainers to remove the grist. When brewing the next batch of beer, not this lager, the thermometer was calibrated with “Justins Cooking” thermometer and checked with the infrared laser thermometer by checking all corners of the kettle with the laser. It was found to be approximately 20 to 30 degrees too high. NOTES FROM PREVIOUS BATCH “Base Lager v.2” Missed Proteilytic Enzymes Mash Step at 120 degrees to 130 degrees. This has caused cloudiness in the wort during the Saccharification 1 Step Correction for above: missed protein rest at around 95 degrees. Is this important? The original gravity was extremely low. Most likely this was due to the fact that the equipment was not proper for the batch size. There was a general rule to stay with the ratio of 3.5 qt of water to 1 lb of grain when mashing, but since the kettle was only 4 gal (16 qt) and the grains were a volume of 2.625 gal that only allowed for 1.375 gal of water (those are approximates) giving a water to mass grain ratio of 0.63:1. Suugestions for new recipe 1. Cut the batch in at least by half to allow the total amount of water to be added into the mashing that is going to be the final volume of beer for the batch 2. purchase a larger kettle and build a proper mash tun 3. change from 2 row to 6 row grain

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