{"id":598,"date":"2018-07-10T15:27:58","date_gmt":"2018-07-10T15:27:58","guid":{"rendered":"http:\/\/hangar92brewery.com\/blog\/?p=598"},"modified":"2018-07-15T13:49:07","modified_gmt":"2018-07-15T13:49:07","slug":"batch-105-festbier","status":"publish","type":"post","link":"http:\/\/hangar92brewery.com\/blog\/2018\/07\/10\/batch-105-festbier\/","title":{"rendered":"Batch #105: Festbier"},"content":{"rendered":"

\"\"<\/a>On Sunday, July 8, 2018, I brewed my first festbier. It is the recipe from Dave Carpenter’s “Lager” book<\/a>. I used Saflager 34\/70 yeast versus his Munich yeast so we’ll see how it turns out. As brew days tend to go, this one had a few unexpecteds to overcome. Also, I have learned that lager yeast do not care for a bunch of calcium, so I added all my calcium chloride to the mash. I treated my sparge water only with lactic acid to drop the pH. I did use the appropriate amount of Campden tablet to the brewing water.<\/p>\n

RECIPE:<\/p>\n

VITALS:
\nBatch size: 5.25 gallons
\nOG = 1.060
\nFG = TBD (1.014 expected)
\n%ABV = TBD (6.1% expected)
\nSRM: 4.7
\nIBU: 27.2
\nBoil time: 105 mins. (90 mins recommended)<\/p>\n

GRAINS:
\n8 lb Pilsner malt
\n3 lb Vienna malt
\n7 oz Carahell<\/p>\n

HOPS:
\n1.75 oz Hallertauer Mittlefrueh 4.3%AA at 60 mins.
\n0.50 oz Hallertauer Mittlefrueh 4.3%AA at 5 mins.<\/p>\n

YEAST:
\n2 packs Saflager 34\/70<\/p>\n

WATER:
\n2.74 grams Calcium chloride in the mash
\n1.0 mL Lactic acid 88% in the mash
\n0.4 mL Lactic acid 88% in the sparge water<\/p>\n

FERMENTATION: Pitch at 46\u00b0F and allow to free rise to 50\u00b0F. Ferment for ten days or until SG=1.035. Raise temp to 54\u00b0F and hold until SG=1.012 or stable, usually four to seven days. Rack into secondary and lager at 32\u00b0F for six weeks.<\/p>\n

Mashed in targeting 149\u00b0F but got 148.1\u00b0F for 30 minutes. I checked the pH after about 15 minutes at pH=5.45. I incorrectly calculated the amount and temperature of the water to add for the step infusion to 162\u00b0F. I added about 3\/4 gals of 178\u00b0F water and mixed the mash well. The temp on went up to 149.1\u00b0F. Ooph! So I heated up the water to 209\u00b0F over several minutes and added about 5\/8 gallons and got the temp up the 153\u00b0F. Geez!<\/p>\n

So, this brew day was my first attempt at decoction! I pulled what I figured was about 1\/4 of of the thick mash into a stock pot and brought it to a boil, stirring to keep from scorching. I let the decoction simmer for 20 minutes and added it back to the mash. This got the mash temp up to 155.3\u00b0F. Well, I just let it go at this for about 40 minutes.<\/p>\n

I sparged to about 7.2 gallons collected in the boil kettle. I added distilled water to pre-boil volume of 8.0 gallons.<\/p>\n

After about 75 minutes into the boil I realized that my boil-off was not a much as I expected, so I decided to boil and additional 15 minutes. So after 90 minutes I began chilling with my chiller rig<\/a>. <\/p>\n

My post-boil gravity was 14.9 Brix, or SG=1.061. Post-boil volume was 5.11 gallons, so I added on bottle of water to get to around 5.25 gallons, with a Brix of 14.7 or SG=1.060. My BeerSmith sheet said my OG should be 1.055 versus the 1.060 I achieved. I think that had everything to do with the step mashing and the decoction.<\/p>\n

I chilled the wort down to about 38\u00b0F and let stand to settle out until the temp rose to 146\u00b0F. During the process of running the wort into the fermenter, oxygenating for two mins, and pitching the yeast, the temp was now 149\u00b0F. I put the fermenter in the fridge set at 146\u00b0F and called it a day.<\/p>\n

The next morning I set the fermenting temperature to 50\u00b0F per the original recipe.
\n\"\"<\/a><\/p>\n

07\/15\/18 8:20 AM: At 6.72 days into fermentation, the SG=1.034. I set the temperature to 54\u00b0F and let it free rise.<\/p>\n","protected":false},"excerpt":{"rendered":"

On Sunday, July 8, 2018, I brewed my first festbier. It is the recipe from Dave Carpenter’s “Lager” book. I used Saflager 34\/70 yeast versus his Munich yeast so we’ll see how it turns out. As brew days tend to … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,89],"tags":[91,90,9],"class_list":["post-598","post","type-post","status-publish","format-standard","hentry","category-brewdays","category-festbier","tag-34-70","tag-festbier","tag-homebrew"],"_links":{"self":[{"href":"http:\/\/hangar92brewery.com\/blog\/wp-json\/wp\/v2\/posts\/598","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/hangar92brewery.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/hangar92brewery.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/hangar92brewery.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/hangar92brewery.com\/blog\/wp-json\/wp\/v2\/comments?post=598"}],"version-history":[{"count":9,"href":"http:\/\/hangar92brewery.com\/blog\/wp-json\/wp\/v2\/posts\/598\/revisions"}],"predecessor-version":[{"id":611,"href":"http:\/\/hangar92brewery.com\/blog\/wp-json\/wp\/v2\/posts\/598\/revisions\/611"}],"wp:attachment":[{"href":"http:\/\/hangar92brewery.com\/blog\/wp-json\/wp\/v2\/media?parent=598"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/hangar92brewery.com\/blog\/wp-json\/wp\/v2\/categories?post=598"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/hangar92brewery.com\/blog\/wp-json\/wp\/v2\/tags?post=598"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}