2 Percent Lager 1 All Grain 12.0000000 17.8416667 60.0000000 78.0000000 Hallertauer 1 Germany 4.8000000 0.0300000 Boil 40.0000000 Used for: German Ales, German/US/Canadian Lagers, Wheat Beers Aroma: Pleasant, mild spicy flavor, clean, neutral flavor Substitutes: Crystal, Liberty, Hallertauer Mittelfrueh Aroma 4.0000000 50.0000000 30.00 g 92.00 g 40.0 min Saaz 1 Czech Republic 3.1000000 0.0180000 Boil 0.0000000 Used for: Pilsners and Bohemian style lagers Aroma: Delicate, mild, clean, somewhat floral -- Noble hops Substitutes: Tettnanger, Lublin Examples: Pulsner Urquell Aroma 3.5000000 42.0000000 18.00 g 0.00 g 0.0 min BEST Heidelberg (BESTMALZ) 1 Grain 0.9999994 83.8000000 2.9000000 FALSE Germany BESTMALZ BEST Heidelberg is used especially for brewing beers extremely light in color. It forms an excellent `light´ and enzymerich foundation for almost all beer styles. Malt characteristics: low protein levels, high extract content, very light color and high enzymatic activity. 1.2000000 4.9000000 0.0000000 9.5000000 100.0000000 FALSE 0.0000000 1.00 kg 2.00 kg 1.0385480 2.9 EBC Rice, Flaked 1 Grain 0.4999997 70.0000000 1.9700000 FALSE US Used to add fermentables without increasing body or flavor. Produces a milder, less grainy tasting beer. Examples: American lagers, Bohemian lagers, Pilsners 1.5000000 9.0000000 0.0000000 10.0000000 25.0000000 TRUE 0.0000000 0.50 kg 0.00 kg 1.0322000 2.0 EBC Rice Extract Syrup Gladfield Pilsner Malt 1 Grain 0.3499998 81.1000000 3.8000000 FALSE New Zealand, Canterbury Gladfield Pilsener malt is made from 2 row English and European bred barley varieties. Only plump low protein barley is used which allows for higher extract potential and helps eliminate potential protein haze issues in the beer. The plumpness and even germination along with low protein gives highly friable malt and care must be taken not to over crush. Protein modification is kept relatively low with out compromising overall quality of the malt. These attributes' make Gladfield Pilsner malt well suited for craft brewing, the lower protein modification improves mouth feel and head retention. Carefully controlled kilning gives a nice malty character with out too much colour. Gladfield Pilsner malt has sufficient diastatic power to convert the addition of 10-20% coloured malts but it is not designed for large amounts of unmalted adjuncts. It is important that mash pH is controlled properly to obtain the best efficiencies and desired outcomes. 1.0000000 3.5000000 80.3000000 9.0600000 100.0000000 TRUE 0.0000000 0.35 kg 3.00 kg 1.0373060 3.8 EBC Wheat Malt, Malt Craft (Joe White) 1 Grain 0.1899999 82.2000000 3.5460000 FALSE Australia Joe White Maltings Fully modified wheat malt base suitable for most wheat styles. Use for traditional wheat beers, ale adjunct (5 to 10%). Up to 75% may be used in a base malt since this malt is well modified. 1.5000000 4.5000000 325.0000000 14.2000000 75.0000000 TRUE 0.0000000 0.19 kg 0.19 kg 1.0378120 3.5 EBC Wheat Liquid Extract SafLager West European Lager 1 Lager 0.0236588 FALSE DCL/Fermentis S-23 7.7777778 10.0000000 High 73.5000000 German lager yeast strain. Performs well at low temperature. High flocculation and attenuation for a clean German finish. German style Lagers and Pilsners. 5 0 FALSE 23.66 ml 7.8 C 10.0 C 0.0 pkg 14 Jun 2003 CanberraTuggeranongWater1718Mean 1 20.8846220 14.4600000 0.0000000 9.1000000 5.7000000 4.7000000 1.9400000 7.8800000 CanberraTuggeranongWater1718Mean 20.88 L Robobrew 2018 - GASH - DJ 1 17.8416667 12.0000000 30.0198270 3.9999974 0.1200000 0.0000000 1.0000000 24.1008874 60.0000000 TRUE 1.0000000 0.0000000 100.0000000 4.0000000 Mash deadspace losses from 0 to 1 Boil elevation changed from 5 to 500 17.84 L 12.00 L 30.02 L 4.00 kg 0.00 L 1.00 L 1.00 L 0.00 L Robobrew, Full Body - GASH 1 20.0000000 71.0000000 75.6000000 5.2000000 141.0958720 0.1200000 FALSE Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a medium body beer profile. 20.0 C 71.0 C 75.6 C 4.00 kg Saccharification 1 Infusion 15.7354200 75.0000000 69.0000000 10.0000000 69.0000000 Add 15.74 L of water at 71.4 C 7.713 l/kg 0.00 L 71.4 C 69.0 C 15.74 L Mash Out 1 Temperature 0.0000000 10.0000000 75.5555556 7.0000000 75.5555556 Heat to 75.6 C over 7 min 7.713 l/kg 0.00 L 48.9 C 75.6 C 0.00 L #07 24/08/19 Brew day 31/08/19 Pitched yeast @ 12deg @12deg until ~1.023 (4-14 days) Diacetyl rest 05/09/19 @ 18deg @18deg until FG reached (~4-10 days). @0deg for 3-5 days. Desired CO2 = 5.3g/lt = 78g sugar 12/09/19 Bottled, 78g sugar -12x 750ml Longecks -1x 900ml squealer =9.9L, racked to secondary, no sediment http://brulosophy.com/methods/lager-method/ 30.0000000 1.0330000 1.0180000 2.3000000 1 14.0000000 12.2222222 10.0000000 18.3333333 7.0000000 30.0000000 15.5555556 Bottle with 56.14 g Table Sugar TRUE Table Sugar 0.9099181 0.5000000 21.1111111 21.1 C 24 Aug 2019 1.041 SG 1.012 SG 4.6 EBC 33.3 IBUs Tinseth 3.7 % 2.0 % 63.4 % 315.9 kcal/l 12.00 L 17.84 L 1.033 SG 1.018 SG 12.2 C 18.3 C 18.3 C 15.6 C