brew of "Pre-Pro Lager"

details

notes


Distilled water base.
addition         mash   sparge
CaSO₄ @ 0.10g/gl: 0.7g  1.6g
MgSO₄ @ 0.20g/gl: 1.3   2.0
NaCl  @ 0.10g/gl: 0.7   1.0
CaCl₂ @ (none)  : ---   0.3
CaCO₃ @ 0.06g/gl: 0.4   ---

derivations

journal

date
step
volume
temp
gravity
(corrected)
notes
make starter
2.5 l

2035 yeast starter on stir plate.

make starter
2.5 l

3711 starter on stir plate.

strike water
6.5 gl
170 f

all distilled bottled water.

dough-in
6.5 gl
156 f
mash
155 f

pH 5.6 @ 26.6°C.

1st runnings, end
2.5 gl
1.069
2nd runnings, end
7.25 gl
1.058
3rd runnings, end
14 gl
1.042
boil, start
14 gl
1.040
boil, start
12.5 gl
1.042
boil note
12 gl
boil note
11.5 gl
boil note
11 gl
boil, end
10 gl
1.050
gravity sample
1.020

lager: 1.020. 3711: 1.010 and tasty!

diacetyl rest

lager -> 64°F for diacetyl rest.

lagering
1.013

3711 -> carboy + 1/2 pack Brett B. and Brett L. @ 1.008.

lager -> keg "D" @ 1.012.

gravity sample

Brett carboy: 1.008 @ 55. Tastes good, though not particularly bretty. A bit of a not-quite-pellicle on surface in carboy.

gravity sample
1.004

Brett character starting to come through.

kegged
1.004

Brett portion into keg "A"; nice brett fruitiness with the barest hint of funk.

competition results

scoresheets

: 32 / 50
Recognized: 32 / 50