Here's the CAP recipe. I worked it down to 5.5gals @ 75% eff.
Jamil gave me the original recipe for this. He and I talked about this one benefiting from the late hop additions. I chose to do 20,10,5,1min. (Rather than 10,5,1min) When I calculated for only a 10 min hop addition, that meant over 2-1/2lbs of hops into my 20gal system! It sounds fine until you're holding 2-1/2 lbs of hops in your hands.
This beer gets much better after 4-5 weeks @ 34F
Give it a go!!!
ProMash Brewing Session Printout
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Brewing Date:
Head Brewer: Dr Scott Lothamer
Asst Brewer:
Recipe:
ProMash Brewing Session - Recipe Details Printout
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BJCP Style and Style Guidelines
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01-C American Lager, Classic American Pilsner
Min OG: 1.044 Max OG: 1.060
Min IBU: 25 Max IBU: 40
Min Clr: 3 Max Clr: 6 Color in SRM, Lovibond
Recipe Specifics
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Batch Size (GAL): 5.50 Wort Size (GAL): 5.50
Total Grain (LBS): 10.75
Anticipated OG: 1.056 Plato: 13.91
Anticipated SRM: 2.9
Anticipated IBU: 38.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Actual OG: 1.059 Plato: 14.61
Actual FG: 1.012 Plato: 3.07
Alc by Weight: 4.89 by Volume: 6.26 From Measured Gravities.
ADF: 79.0 RDF 65.8 Apparent & Real Degree of Fermentation.
Actual Mash System Efficiency: 372 %
Anticipated Points From Mash: 56.45
Actual Points From Mash: 279.68
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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74.4 8.00 lbs. Pilsener Germany 1.038 2
25.6 2.75 lbs. Flaked Corn (Maize) America 1.040 1
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
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4.00 oz. Czech Saaz Pellet 3.50 31.1 20 min.
1.00 oz. Czech Saaz Pellet 3.50 4.7 10 min.
1.00 oz. Czech Saaz Pellet 3.50 2.6 5 min.
1.00 oz. Czech Saaz Pellet 3.50 0.6 1 min.
Yeast
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Split batch; 1) SF Lager @54F good but slightly too estery
2) German lager yeast @ 48F very smooth/clean
Water Profile
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Profile: Mosher's Ideal Pale Lage
Profile known for:
Calcium(Ca): 20.0 ppm
Magnesium(Mg): 6.0 ppm
Sodium(Na): 24.0 ppm
Sulfate(SO4): 5.0 ppm
Chloride(Cl): 18.0 ppm
biCarbonate(HCO3): 60.0 ppm
pH: 8.31
Mash Schedule
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Mash Type: Single Step
Heat Type: Direct
Qts Water Per LBS Grain: 1.33 Total Qts: 14.29
Grain Temp: 75 F
Dough In Temp: 157 Time: 0
Saccharification Rest Temp: 145 Time: 60
Mash-out Rest Temp: 165 Time: 10
Sparge Temp: 170 Time: 60
Runnings Stopped At: 1.010 SG 2.56 Plato
Water Analysis - Regional Matching
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Profile Water Name: Mosher's Ideal Pale Lage
Your Water Name: Distilled Water
Ca Mg Na SO4 Cl HCO3
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Target Water: 20.0 6.0 24.0 5.0 18.0 60.0
Your Water: 0.0 0.0 0.0 0.0 0.0 0.0
(Before Dilutions)
Your Water: 0.0 0.0 0.0 0.0 0.0 0.0
(After Dilutions)
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Difference: 20.0 6.0 24.0 5.0 18.0 60.0
Dilution Rate: 0.00
Grams
Additions Per Gal Ca Mg Na SO4 Cl Carb
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Gypsum: 0.00 0.0 0.0 0.0 0.0 0.0 0.0
Epsom Salt: 0.06 0.0 1.6 0.0 6.2 0.0 0.0
Canning Salt: 0.03 0.0 0.0 3.1 0.0 4.8 0.0
Baking Soda: 0.26 0.0 0.0 18.7 0.0 0.0 49.1
Calcium Chlr: 0.12 8.6 0.0 0.0 0.0 15.3 0.0
Chalk: 0.10 10.6 0.0 0.0 0.0 0.0 15.8
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Totals: 0.31 19.2 1.6 21.8 6.2 20.1 65.0
Water Adjustment Detail
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Adjust Mash Water - 3.57 Gallons (14.29 Quarts) with:
0.00 Ounces of Gypsum. CaSO4
0.01 Ounces of Epsom Salt MgSO4
0.00 Ounces of Canning Salt NaCL
0.03 Ounces of Baking Soda NaHCO3L
0.02 Ounces of Calcium Chloride CaCL
0.01 Ounces of Chalk CaCO3
Adjust Sparge Water - 7.75 Gallons (31.00 Quarts) with:
0.00 Ounces of Gypsum. CaSO4
0.02 Ounces of Epsom Salt MgSO4
0.07 Ounces of Baking Soda NaHCO3
0.01 Ounces of Canning Salt NaCL
0.03 Ounces of Calcium Chloride CaCL
0.03 Ounces of Chalk CaCO3
Fermentation Specifics
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Pitched From: Starter
Amount Pitched: 1800 mL
Lag Time: 0.00 hours
Primary Fermenter: Stainless Steel
Primary Type: Closed
Days In Primary: 21
Primary Temperature: 49 degrees F
