BrewBlog: Ich Bin Zurück
Specifics
Reference
Style:
Brewer: Geoff Humphrey
Brew Date: September 5, 2011
Tap Date: October 22, 2011
Yield: 10 gallons
Reference
Color (SRM/EBC):
11.9/23.5
Bitterness (Calc): 22.7 IBU (Rager)
BU/GU: 0.42
Calories: 179 (12 ounces)
Conditioning: Keg
ABV: 5.3%
ABW: 4.2%
Batch No: 15-2011
OG: 1.054
OG (Plato): 13.33° P
Target OG: 1.051
Reading 1: 1.016  (14 days)
FG: 1.014
FG (Plato): 3.57° P
Target FG: 1.014
Real Extract: 5.34° P
App. Atten.: 73.2%
Real Atten.: 60%
Status: On Tap
General Information
Method: All Grain
Comments

Temperature probe escaped my freezer, causing it to kick it on for a full 24 hours - thereby freezing solid both kegs of this beer. Thawed them out and redistributed the liquids. Will it have any affect on flavor? Not sure yet. Although the taste I did have before I redistributed the liquid was very much like a doppelbock (October 14, 2011).

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Non-Fermentables
1/4 tsp. Irish Moss @ 20 minutes  
5 gr. Gypsum (Calcium Sulfate) @ 90 minutes  
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: German Lager
Manufacturer: White Labs
Product ID: WLP830
Type: Lager
Flocculation: Medium
Attenuation: 76%
Temperature Range: 50–55°F
Amount: 2000 ml
Equipment Profile

Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.00 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.80 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.00 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Notes:

Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile

Single Decoction

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 21.3 Efficiency: 86.7%
Notes:

Draw a part of the mash, let it rest for at least 10 minutes, and boil.

Steps

# Name Type Time Temp. Description
1 Protein Rest Infusion 35 min. 122°F

Add water at 126 F

2 Saccharification Decoction 45 min. 155°F

Decoct 44% of mash, rest for at least 10 minutes, and boil

3 Mash Out Infusion 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile

Vienna, Austria

Calicum: 200.0 ppm
Bicarbonate: 120.0 ppm
Sulfate: 125.0 ppm
Chloride: 12.0 ppm
Sodium: 8.0 ppm
Magnesium: 60.0 ppm
PH: 8.0%
Fermentation
Primary: 14 days @ 53° F
Secondary: 2 days @ 65° F
Lager: 28 days @ 34° F
Tasting Reviews
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Bottle Label
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