Summit Keller Pils #8 (Help From Ty)

All Grain Recipe

Submitted By: metron-brewer (Shared)
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Brewer: Ron
Batch Size: 5.50 galStyle: Pale Kellerbier ( 7C)
Boil Size: 9.31 galStyle Guide: BJCP 2015
Color: 3.2 SRMEquipment: Ron's Equipment (20 Gallon SS Brewtech)
Bitterness: 26.0 IBUsBoil Time: 60 min
Est OG: 1.047 (11.7° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.007 SG (1.7° P)Fermentation: My Aging Profile
ABV: 5.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.69 gal Bilotta 2018-01-28 Brewhouse Water 1
7.00 ml Lactic Acid (Mash 60 min) Misc 2
2.25 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
2.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
0.50 g Calcium Chloride (Mash 60 min) Misc 5
11 lbs 8.00 oz Viking Pilsner Malt (1.9 SRM) Grain 6
2.40 ml Lactic Acid (Sparge 60 min) Misc 7
2.00 oz Tettnang 2019-04-30 [3.6%] - Boil 60 min Hops 8
5.00 ml Lactic Acid (Boil 60 min) Misc 9
1.00 items Immersion Chiller/Pump (Boil 15 min) Misc 10
1.00 oz Tettnang 2019-04-30 [3.6%] - Boil 10 min Hops 11
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 12
0.50 items Whirlfloc Tablet (Boil 5 min) Misc 13
1.00 oz Tettnang 2019-04-30 [3.6%] - Boil 5 min Hops 14
2.00 oz Huell Melon 2018-04-09 [6.0%] - Boil 0 min Hops 15
2.00 oz Tettnang 2020-08-22 [3.4%] - Boil 0 min Hops 16
2.0 pkgs Saflager Lager (DCL/Fermentis #W-34/70) Yeast 17

Notes

Water profile with help from Ty. Hold the Mash and Sparge Lactic back untill after verifying pH to see how much if any is needed. BeerSmith Estimate: Without any Lactic, pH 5.84. With 4.20 mL Lactic, pH 5.63. Brunwater Estimate: Without any Lactic, pH 6.01, With 4.20 mL Lactic pH, 5.50. Actual pH measured 5.81 without any Lactic, added 3.00 mL measures 5.74, added another 4.00 mL and measured 5.62 at end of mash Per Safale: Pitch directly into wort at 68, wait 30 minutes then mix into wort with aeriation. Reyhydrate Yeast 70-77 degree H2O, 2-3 minutes O2 through Stone, Pitch yeast at wort temp of 65, after 12 hours drop 1 degrees every 3-4 hours over 1-1/2 days to 55 degrees, ferment at 55 degrees. Step Mash and Fermentation Schedule from Ty at Bigwood. 09-04-2020 BREW DAY BATCH #219 Used short supports for mash manifold. Wet grains after runoff measured at about the 5.00 Gallon mark on the Mash Tun. SEE "BREW DATA" EXEL SHEET FOR BREW DATA NOTES 09-05-2020 2:00 AM SP to 64. 6:00 AM SP to 63 a little kreasen Tilt measures 1.041. 8:50 AM Sp to 62. 12:20 PM SP 61 SG 1.036 Full Kreasen and airlock activity. 4:15 PM SP60 SG 1.035. 6:19SP59. 9:30 SP 58 SG 1.033. 09-06-2020 7:00 AM SP 56 SG 1.29 Still full kreasen and airlock activity. 11:00 AM SP 55 Still going SG 1.028. 2:20 Still going SG 1.025. 6:30 PM SG 1.23 Still going Same, pretty active airlock but not crazy. 09-07-2020 7:30 AM SG 1.018 Still going about the same. 12:15 PM SG 1.017 Still going pretty strong, maybe even a touch more airlock activity. 09-08-2020 7:30 AM SG 1.013 Still going, airlock may be a little slower. Pretty stinky in the freezer so I cracked the lid an inch or so. 09-09-2020 7:15 AM SG 1.080 Kreasen is dropping, airlock slowing a little. 09-09-2020 1:20 PM REMOVED INVENTORY 09-10-2020 7:15 AM Tilt 1.009, Kreasen gone Airlock pretty much stopped. Closed freezer lid 09-11-2020 9:30 AM Tilt 1.008 SP 58 09-12-2020 6:15 AM Tilt 1.009 09-13-2020 7:15 AM Tilt 1.008 SP 57. 6:15 PM Tilt 1.007 09-15-2020 6:15 AM Tilt 1.008 09-16-2020 1:15 PM Tilt 1.008 SP 56 09-17-2020 6:15 AM SP 55 09-18-2020 7:00 AM Tilt 1.008 09-24-2020 6:15 AM Tilt 1.008 SP 54 09-25-2020 9:45 AM SP 53 09-26-2020 7:45 AM SP 50 09-26-2020 10:30 AM Pulled sample Glass Hydro 1.011. Seems, to maybe have a touch of sweetness to it, kind of Cidery or Green Apple? 10-11-2020 11:00 AM KEGGED. 5.50 in fermentor transferred to Torpedo keg till it came out gGas QD. 5.50 in Ferm, .50 left in Ferm so 5.00 into Keg. Tilt FG 1.006, Hydro 1.010 4.6% ABV. Final pH 4.43 at 59.1

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