Brewsheet: LagerHead Turtle
Premium American Lager

 

Type: All Grain

 Date: 6/5/2009

Batch Size: 5.50 gal

 Brewer: Jeremy
Boil Size: 6.57 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:

 

 

Prepare for Brewing
 

Prepare Yeast Starter

  Clean and Prepare Brewing Equipment
 
Prepare 8.30 gal Water for Brewing
Amount Item Type
1.10 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc

 

Mash or Steep Grains
 

Ingredients for Mashing
Amount Item Type % or IBU
5.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 46.51 %
4.00 lb White Wheat Malt (2.4 SRM) Grain 37.21 %
1.00 lb Wheat, Torrified (1.7 SRM) Grain 9.30 %
0.25 lb Aromatic Malt (26.0 SRM) Grain 2.33 %

 
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 12.81 qt of water at 163.7 F 152.0 F
  Drain Mash Tun
Batch Sparge Round 1: Sparge with 2.55 gal of 168.0 F water
Batch Sparge Round 2: Sparge with 2.55 gal of 168.0 F water

 

Boil Wort
 

Add water to achieve boil volume of 6.57 gal
 

Estimated pre-boil gravity is 1.043
 

Boil Ingredients
Boil Amount Item Type
60 min 1.00 oz Cascade [5.50 %] (60 min) Hops
10 min 0.28 tsp Irish Moss (Boil 10.0 min) Misc
10 min 1.10 tsp Yeast Nutrient (Boil 10.0 min) Misc
7 min 1.00 oz Tettnang [4.50 %] (7 min) Hops
0 min 0.55 cup Lemon Balm (Boil 0.0 min) Misc

 

 

Cool and Prepare Fermentation
 

Cool wort to fermentation temperature
  Transfer wort to fermenter
  Add water to achieve final volume of 5.50 gal
 
Ingredients for Fermentation
Amount Item Type % or IBU
0.50 lb Honey (1.0 SRM) Sugar 4.65 %
1 Pkgs Czech Budejovice Lager (White Labs #WLP802) Yeast-Lager
  Measure Actual Original Gravity _______     (Target: 1.052 SG)
  Measure Actual Batch Volume _______     (Target: 5.50 gal)

 

Fermentation
 

6/5/2009 - Primary fermentation (14 days at 52.0 F)

  6/19/2009 - Secondary fermentation (14 days at 52.0 F)
  7/3/2009 - Tertiary Fermentation (60 days at 35.0 F)
  Prepare for Bottling/Kegging
  Measure Final Gravity: _________  (Estimate: 1.011 SG)
  9/1/2009 - Bottle beer at 60.0 F with 4.2 oz of corn sugar.
  Age beer for 28.0 days at 52.0 F
  9/29/2009 - Drink and enjoy!

 

Notes
Diacetyl rest at the end of primary fermentation - raise the temperature of the beer to 55-60 °F for 24 - 48 hours before cooling it down for the lagering period.


Add Honey at high krausen

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