rpt
Brewing without a hat
This is my AG version of the BrewUK extract kit I did and loved. Actually brewed it last Sunday.
This time kept back some water from the mash so that it wouldn't leak through the handle screw holes. Ended up at 1.048 instead of 1.043 so very happy with the efficiency. Mash was 3 hours to fit round a family swimming trip. Will do this again or an overnight mash.
Rehydrated the Saflager S-23 lager yeast and then pitched at 20C. Left at 20C for 24 hours and then reduced to 12C where it is at the moment. Will rack to a secondary tomorrow. Once I'm happy fermentation has finished I will reduce the temperature to 2C for 2 weeks of lagering.
BIABacus Pre-Release 1.3 RECIPE REPORT
BIAB Recipe Designer, Calculator and Scaler.
(Please visit http://www.biabrewer.info for the latest version.)
Tettnang Tiger Lager
Original Gravity (OG): 1.043
IBU's (Tinseth): 22.5
Bitterness to Gravity Ratio: 0.52
Colour: 6.9 EBC = 3.5 SRM
ABV%: 4.16
Times and Temperatures
Mash: 180 mins at 66 C = 150.8 F
Boil: 90 min
Volumes & Gravities
Total Water Needed (TWN): 36.91 L = 9.75 G
Volume into Kettle (VIK): 35.38 L = 9.35 G @ 1.034
End of Boil Volume - Ambient (EOBV-A): 26.83 L = 7.09 G @ 1.043
Volume into Fermentor (VIF): 23 L = 6.08 G @ 1.043
Volume into Packaging (VIP): 21.3 L = 5.63 G @ 1.011 assuming apparent attenuation of 75 %
The Grain Bill (Also includes extracts, sugars and adjuncts)
90% Pale ale malt (5 EBC = 2.5 SRM) 4146 grams = 9.14 pounds
10% Wheat malt (3 EBC = 1.5 SRM) 461 grams = 1.02 pounds
The Hop Bill
19.3 IBU Halletauer Hersbrucker Flowers (2.8%AA) 70.5 grams = 2.486 ounces at 90 mins
3.2 IBU Tettnang Flowers (5%AA) 14.2 grams = 0.5 ounces at 15 mins
Mash Steps
Mash Type: Pure BIAB (Full Volume Mash) for 180 mins at 66 C = 150.8 F
Water Held Back from Mash: 3.51 L = 0.93 G
Water Used in a Sparge: 3.51 L = 0.93 G
Miscellaneous Ingredients
3g Irish moss ()15 Mins
Chilling Method: No-chill cube (Employed 10 mins after boil end.)
Fermention: Saflager S-23
This time kept back some water from the mash so that it wouldn't leak through the handle screw holes. Ended up at 1.048 instead of 1.043 so very happy with the efficiency. Mash was 3 hours to fit round a family swimming trip. Will do this again or an overnight mash.
Rehydrated the Saflager S-23 lager yeast and then pitched at 20C. Left at 20C for 24 hours and then reduced to 12C where it is at the moment. Will rack to a secondary tomorrow. Once I'm happy fermentation has finished I will reduce the temperature to 2C for 2 weeks of lagering.
BIABacus Pre-Release 1.3 RECIPE REPORT
BIAB Recipe Designer, Calculator and Scaler.
(Please visit http://www.biabrewer.info for the latest version.)
Tettnang Tiger Lager
Original Gravity (OG): 1.043
IBU's (Tinseth): 22.5
Bitterness to Gravity Ratio: 0.52
Colour: 6.9 EBC = 3.5 SRM
ABV%: 4.16
Times and Temperatures
Mash: 180 mins at 66 C = 150.8 F
Boil: 90 min
Volumes & Gravities
Total Water Needed (TWN): 36.91 L = 9.75 G
Volume into Kettle (VIK): 35.38 L = 9.35 G @ 1.034
End of Boil Volume - Ambient (EOBV-A): 26.83 L = 7.09 G @ 1.043
Volume into Fermentor (VIF): 23 L = 6.08 G @ 1.043
Volume into Packaging (VIP): 21.3 L = 5.63 G @ 1.011 assuming apparent attenuation of 75 %
The Grain Bill (Also includes extracts, sugars and adjuncts)
90% Pale ale malt (5 EBC = 2.5 SRM) 4146 grams = 9.14 pounds
10% Wheat malt (3 EBC = 1.5 SRM) 461 grams = 1.02 pounds
The Hop Bill
19.3 IBU Halletauer Hersbrucker Flowers (2.8%AA) 70.5 grams = 2.486 ounces at 90 mins
3.2 IBU Tettnang Flowers (5%AA) 14.2 grams = 0.5 ounces at 15 mins
Mash Steps
Mash Type: Pure BIAB (Full Volume Mash) for 180 mins at 66 C = 150.8 F
Water Held Back from Mash: 3.51 L = 0.93 G
Water Used in a Sparge: 3.51 L = 0.93 G
Miscellaneous Ingredients
3g Irish moss ()15 Mins
Chilling Method: No-chill cube (Employed 10 mins after boil end.)
Fermention: Saflager S-23
