2015/04/18 - Deer John

Deer John

Standard American Lager

2015-04-18

All Grain

14.5 gal

29.7

12.0 gal

3.6 SRM

60 min

Estimated

Actual

1.045

1.050

1.055

1.013

1.013

5.0%

5.0%

80.0%

18.0 lbs

Pilsner (2 Row) Ger
- 2014 Fall

80.4%

2.5 lbs

Corn, Flaked

11.2%

1.9 lbs

Cara-Pils/Dextrine

8.4%

60 mins

154 F

Infusion

10 mins

168 F

Mash Out

60 mins

2.0 oz

Tettnang (4.5%)

13.5 IBU

30 mins

1.5 oz

Tettnang (4.5%)

7.8 IBU

30 mins

1.5 oz

Hallertauer (4.8%)

8.3 IBU

15 min

1.0

Whirlfloc Tablet

4.0

Saflager S-23

Primary

5 days

50.0 F

Secondary

14 days

55.0 F

Lagering technique taken from: http://brulosophy.com/methods/lager-method/

Step 1: Primary Fermentation
Chill wort to pitching temp of 48°-53°F (9°-12°C), pitch adequately sized starter (decanted), set regulator to initial fermentation temp between 50°-55°F (10°-13°C), and leave the beer to ferment until it is at least 50% attenuated.

Step 2: The Ramp Up
Once 50% attenuation is reached, remove the probe from the side of the fermentor so it measures ambient temp in the chamber and start bumping the regulator up 5°F every 12 hours until it reaches 65°-68°F (18°-20°C). Allow the beer to remain at this temp until fermentation is complete and the yeast have cleaned-up after themselves, which can take anywhere from 4 to 10 days.

Step 3: The Ramp Down
When FG is stable and no diacetyl or acetaldehyde is detected in the beer, begin ramping the temp down in 5°-8°F increments every 12 hours or so until it reaches 30°-32°F (-1°-0°C). Allow the beer to remain at this temp for 3-5 days, during which it will begin to drop clear.\\---

I started at 50F/10C with the probe on the side of the carboy. 
Need to start changing temp when it gets to 1034.

Day 5 - sg: 1042 at 66F

Day 7 - sg: 1042 at 50F. Corrected 1040

Day 12 - sg: 1026 at 50F. Corrected to 1024
Day 12 - Set ferm temp to 12.8F or 55F
Removed heater from fridge as it seemed to cause it to heat up to quickly.

Day 14 - set it to 15.5C or 60F

Day 15 - set to 18.3C or 65F