brew of "Pre-Pro Lager, Mk.2"

details

notes

(Ca Mg Na SO₄ Cl₂ HCO₃)
RO source water: 1 0 8 1 4 16
American Lager: 13 6 8 37 13 20
CaSO₄ @ 0.10g/gl: 0.6g 1.1g
MgSO₄ @ 0.20g/gl: 1.2g 2.0g
CaCl₂ @ 0.08g/gl: 0.5g 0.9g
CaCO₃ @ 0.01g/gl: 0.1g n/a
K-meta @ 35mg/gl: 0.2g 0.4g
Yeast energizer: 5.0g
Irish moss: 3.5g (1 tsp)
Computed: 14 5 8 36 14 19

derivations

journal

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

Wyeast 2035. Cell counts: 66 82 91 72 69; 50 56 35 50 37; avg = 60.8. 10× dilution, 2400mL = 364 × 10⁹ cells.

make starter
2.4 l

Wyeast 2042. Cell counts: 56 53 41 66 82; 83 75 106 88 103. avg = 75.3. 10× dilution, 2400 mL = 451 × 10⁹ cells.

strike water
6 gl
169 f

154 mash target.

dough-in
155 f
mash
152 f

pH 5.1 @ 31.4°C.

1st runnings, end
2.5 gl
1.087
sparge
4.5 gl
2nd runnings, end
7 gl
1.061
sparge
4.5 gl
3rd runnings, end
12 gl
1.047
boil, start
12 gl
1.047

Added Magnum; now a 90 minute addition.

boil, addition
10.8 gl

30 minute hop addition.

boil, end
9 gl
1.057

pH 5.5 @ 29.2°C.

pitch
55 f

Left/glass pitched with WY2035. Right/BB pitched with WY2042. Temp controller set point @ 52°F.

gravity sample
54 f
1.014
lagering

Temp controller set point: 34°F.

gravity sample
34 f
1.013
kegged

Left/glass racked into keg F. Right/BB racked into 5gl carboy for further lagering.

competition results