WLP815 Belgian Lager YeastWater Chemistry Planning:
Clean, crisp European lager yeast with low sulfur production. The strain originates from a very old brewery in West Belgium. Great for European style pilsners, dark lagers, Vienna lager, and American style lagers.
Optimum Fermentation Temperature: 50-55°F (10-12°C)
Alcohol Tolerance: 5-10%
With water chemistry for this batch, playing with the numbers landed me with blending 20/80% of my tap water with purified drinking water from The Water Lady. I also added to the mash 2 grams of gypsum to give a gentle boost to the calcium and sulfate concentrations. (Note to self - 1 teaspoon of Gypsum is 4 grams.)
|Adjusted mash chemistry after blending water sources and gypsum.|
|Why do I keep seeing negative values for residual alkalinity?|
Along with my new experiences with water adjustments, I'm also trying to tailor BeerTools Pro to my brewing process. My latest challenge using this brewing software is with calculating mash volumes and resulting temperatures. With this beer, I wanted to do a multi-step infusion involving a short protein rest. My experience with my equipment led me to my target temperatures for the protein and saccharification rests but I really want the software to do work for me!
|Mashing Schedule snapshot from BeerTools Pro.|
Quick Protein Rest:
With lagers, especially when using pilsner malt, I have been doing a quick protein rest (between 122-124°F) at the start of my mash. Previously, I was doing the rest for about 20 minutes but a discussion with an esteemed QUAFF colleague, Harold Gulbransen, convinced me to to shorten the rest as much as possible. Here's my refined protein rest procedure that gets me in and out of a protein rest within about 7 minutes:
Using 0.9 quarts per pound of grain, raise water to 135°F and pour into mash tun. Add any salts and grain. Stir to break up and clumps and distribute temperature. Simultaneously heat additional water to boil at a rate of 0.5 quarts per pound of grain. After about 2 minutes of stirring, I check the mash temperature (usually hits 122°F). In less than 5 minutes, my second infusion water is at a boil. When boiling, I add this infusion to the mash tun and stir for about 2-3 minutes to distribute the heat evenly. After stirring, check temperature (usually 148-152°F).
Hey BeerTools Pro, as for the HTML export below, I find myself editing the code to clean up the "look" quite a bit. I would really like the ability to create an export template to customize the elements and appearance. Could you please consider this feature for future updates!?
Will update actual Final Gravity and finishing details later!
Belgian LagerBJCP Category 23-A Specialty Beer
Calories: 178.9 kcal per 12.0 fl oz
Original Gravity: 1.054 (1.026 - 1.120)
Terminal Gravity: 1.012 (0.995 - 1.035)
Color: 7.9 (1.0 - 50.0)
Alcohol: 5.51% (2.5% - 14.5%)
Bitterness: 82.0 (0.0 - 100.0)
3.0 lb Belgian Munich
1.0 lb Vienna Malt
1.0 tsp 5.2 pH Stabilizer - added during mash
1.0 tsp Anti-foam - added during boil, boiled 90.0 min
1.0 oz Magnum (14.5%) - added during boil, boiled 60.0 min
1.5 oz Czech Saaz (5.0%) - added during boil, boiled 15.0 min
1.5 oz Spalt (4.8%) - added during boil, boiled 15.0 min
1.0 oz Czech Saaz (5.0%) - added during boil, boiled 1.0 min
1.0 oz Spalt (4.8%) - added during boil, boiled 1.0 min
1.0 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 20.0 min
2.0 ea White Labs WLP815 Belgian Lager Yeast
Source Water: 60.0 °F
00:12:57 Protein Rest - Rest: 5.0 min; Final: 122.7 °F
00:14:57 Second Infusion - Water: 1.35 gal; Temperature: 212.0 °F; Target: 149.2 °F
01:12:57 Saccharification Rest - Rest: 58.0 min; Final: 145.8 °F
01:15:57 Mash-Out Infusion - Water: 1.28 gal; Temperature: 170 °F; Target: 151.1 °F
01:25:57 Vorlauf, bitches! - Rest: 10.0 min; Final: 150.6 °F
02:55:57 Fly Sparge - Sparge Volume: 5.1 gal; Sparge Temperature: 170.0 °F; Runoff: 5.82 gal