Homegrown..Cry havor pilsner experiment - Beer Recipe - Brewer's Friend

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Homegrown..Cry havor pilsner experiment

217 calories 25.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Lager
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Victor
Calories: 217 calories (Per 12oz)
Carbs: 25.1 g (Per 12oz)
Created: Saturday September 3rd 2016
1.065
1.020
6.0%
73.2
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb German - Pilsner11 lb Pilsner 38 1.6 81.5%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 14.8%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3.7%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.83 oz Centennial0.83 oz Centennial Hops Fresh 10 Boil 60 min 26.54 21.7%
2 oz Cascade2 oz Cascade Hops Fresh 7 Boil 60 min 44.77 52.2%
1 oz Casc1 oz Casc Hops Fresh 7 Boil 2 min 1.89 26.1%
3.83 oz / $ 0.00
 
Yeast
White Labs - Cry Havoc WLP862
Amount:
1 Each
Cost:
Attenuation (avg):
68%
Flocculation:
Med-Low
Optimum Temp:
68 - 74 °F
Starter:
Yes
Fermentation Temp:
54 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 166 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 qt Sparge -- 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.06 20.3  
Mash volume with grains 6.14 24.6  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 4.77 g | 19.1 qt) 4.38 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.89 g | 31.6 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.44 37.8
Equipment Profile Used: System Default
 
Notes

Havoc starter..5 grams gyosum in mash.
All homegrow hops! Note flavor and bitterness.
Fermented in fridge taken in and out from 46-64 degree range but kept at 50-56 for most of the time yeast seemed to like that temp the best.
On 9/8 gravity is 1.040 37 percent attenuated so ill give it till 1.025 ish before diacytl rest...tasted sweet but with an amazing lager flavor not to much sulfer dms or diacytl very supprised at the distinked lager taste.

 On 9/10 gravity 1.030 almost ready for d-rest tasted good 52%AA.<br />

Xferd on 9/15 gravity 1.014 or 6.69% 78% AA very good exactly how i expected it clean lager taste light no dms or diacytl..
Only issue is cloudyness ether from grain crush,corn or yeast.

     Bottle on 9/19 with 4 ounces priming sugar FG= 1.012 6.96% 81% AA!!! Tasted great super proud of this first lager!
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  • Last Updated: 2016-09-27 02:42 UTC