Geoff Humphrey's BrewBlog > BrewBlogs

Historical Beer

Batch #:

2021-03

Batch Size:

11.00 gallons

Boil Time:

90 min

Brew Date:

February 13, 2021

Statistics

OG:

1.046 11.4° P

FG:

1.008 2.1° P

Real Extract:

3.8° P

Attenuation:

81.6% Apparent
66.7% Real

Carbonation:

2.4 volumes

Color:

4.1SRM

IBU:

33.4

BU/GU:

0.73

ABV:

5.0%

ABW:

Calories:

152 12 oz

Fermentables

Amount	Fermentable	% of Grist
9.00 pounds	Bohemian Pilsner Weyermann	45%
9.00 pounds	No19 Floor Malted Maris Otter Malt Crisp	45%
1.00 pounds	Carapils/Carafoam Weyermann	5%
0.50 pounds	Acidulated Weyermann	2.5%
0.50 pounds	Corn Yellow, Flaked Briess	2.5%
20.00 pounds	Total Fermentable Weight	100%

Hops

Amount	Hop	Time	Use	Form	AA
1.50 ounces	Crystal	90 minutes	First Wort	Pellet	3.3%
2.00 ounces	Magnum	60 minutes	Boil	Pellet	10.8%
1.00 ounces	Crystal	10 minutes	Boil	Pellet	3.3%
4.50 ounces	Total Hop Weight

Non-Fermentables

Amount	Non-Fermentable	Type	Use	Time
2.00 g	Calcium Chloride (CaCl2)	Water Agent	Mash	0 minutes
1.00 g	Epsom Salt (MgSO4)	Water Agent	Mash	0 minutes
1.00 g	Gypsum (CaSO4)	Water Agent	Mash	0 minutes
9.00 ml	Lactic Acid	Water Agent	Mash	0 minutes
1.50 g	Calcium Chloride (CaCl2)	Water Agent	Sparge	0 minutes
1.00 g	Epsom Salt (MgSO4)	Water Agent	Sparge	0 minutes
1.00 g	Gypsum (CaSO4)	Water Agent	Sparge	0 minutes
4.00 ml	Lactic Acid	Water Agent	Sparge	0 minutes

Yeasts

Name	Lab/Manufacturer	Product ID	Form
Bohemian Lager	Wyeast Labs	2124	Liquid

Equipment Profile Geoff's Electric Equipment

Batch Size:

11.00 gallons

Boil Volume:

12.63 gallons

Boil Time:

90 minutes

Evaporation Rate:

4.75% per hour

Hop Utilization:

100%

Trub Chiller Loss:

0.26 gallons

Mash Profile Decoction, Single - Undermodified Malts - Batch Sparge

Ideal Grain Temp:

68°F

Mash Steps

#	Name	Type	Time	Temp.
1	Protein Rest	Temperature	35 minutes	122° F
2	Saccharification	Decoction	45 minutes	154° F

Fermentation and Aging

Primary:

2 days @ 48° F

Secondary:

12 days @ 52° F

Tertiary:

2 days @ 64° F

Age:

2 days @ 34° F

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