BeerSmith™ Recipe Cloud

Notes

Recipe from “Dark Lagers: History, Mystery, Brewing Techniques, Recipes” The original recipe specified Carafa I. Substituted Carafa III which will make for a slightly darker beer but from research shouldn’t affect flavor significantly. Used equivalent mass. * used Primo RO water & Bru’n Water ***treated with Campden*** * mineral additions: 2.3g gypsum, 1.77g CaCl2, and 0.38g NaCl * lactic acid additions: 0.180 ml (mash) and 0 uL (sparge) * pitched 2L yeast starter using canned wort and bottled water @ 1 PM on 10/1. Grew ~30 hrs then cold crashed >24 hrs and decant to pitch (~100-150 mL) * Immersion chiller got wort to ~80F due to ground water temp. Cooled in fermentor overnight to target 50F. Achieved 54F before I had to oxygenate and pitch due to travel. * 9-10 hours later wort was reported to be 53F with occasional bubbles noted in the blowoff * fermentation day 2, temp at 51F with regular bubbling every few seconds * next day bubbling every second. Continued several days before slowing * ferm day 8, no bubbling observed. refractometer SG ~7 brix, which is ~1.012 corr. per the calculator. Will d-rest @ 65F for 3 days. * after 4 days set temp controller to 40F and attached mylar balloon with CO2 to avoid suckback of sanitizer - first time trying this! SG is still 7 brix * on day 23 after brewing, transferred ~41F to keg for continued lagering at kegerator temperature. FG 1.015