Notes: Notes from Mad Fermenterist: Recipe Specifics
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Batch Size (Gal): 5.00
Total Grain (Lbs): 16.50
Anticipated OG: 1.030
Anticipated SRM: 2.4
Anticipated IBU: 2.3
Brewhouse Efficiency: 77% (with parti-gyle)
Wort Boil Time: 0 Minutes
Grain
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66.7% - 11.00 lbs. Rahr Pilsener
33.3% - 5.50 lbs. Wheat Malt
Hops
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1.38 oz. Czech Saaz (Pellet, 2.70% AA) Mash Hop
Extras
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Zest from 3 Lemons in Fermentor
Yeast
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Wyeast L5223-PC Lactobacillus brevis
Safale US-05 American Ale Yeast
Boulevard Saison Brett Dregs
Water Profile
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Profile: Washington, DC
Mash Schedule
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Sacch Rest - 90 min @ 148F
Sacch Rest #2 - 15 min @ 155F (Decoction)
Notes
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7/26/14 Made a 1L starter (50 g DME, nutrient, chilled to 112F, put on stirplate on low) with Wyeast L. brevis (two weeks from manufacture). Strong activity by the next morning, already a bit tart.
Brewed 7/27/14
Added 3 g of CaCl and 1 tsp of 10% phosphoric acid to the mash (along with a couple handfuls of rice hulls. Decoction didn't raise the temperature as much as I expected. Same treatment for the 170 F sparge water.
Partigyle batch sparge.
Swapped wort back and forth to achieve 7.25 gallons @ 1.052, and 5.5 gallons at 1.034.
Lemon Berliner - Brought just to a boil, added yeast nutrient, chilled to 85F, added 7.5 g of 88% lactic acid (aiming for 4.5 pH), pitched Lacto, left at 65F to ferment. OG 1.030. L. brevis and Saison Brett dregs for the first 24 hours - activity by 12 hours, then US-05 (11 g, not rehydrated) (down to 1.024 already).
Sitting at ~75F ambient after two-three days to ensure complete fermentation.
9/27/14 Down to 1.002, added strips of zest from three lemons (still in primary fermentor).
9/28/14 Bottled 4.75 gallons with 5 5/8 oz of tablet sugar. After more than half was in bottles, added 25 g of True Lemon to the remaining 2.1 gallons |
