For Big Brew Day 2025 I did something a little different, went on Facebook Live during my brew day. I wanted to see what kind of engagement it would get and to see if it helped the page get any visibility. Video is not my strength, and I do not have the patience for video editing.
I shoot from the hip here talking about the recipe and process for this beer, and my system in general.
Recipe: North Shore Brewers Q2 2025 Kellerbier Brewer: Jason Chalifour Style: Pale Kellerbier TYPE: All Grain Recipe Specifications -------------------------- Boil Size: 6.68 gal Post Boil Volume: 5.68 gal Batch Size (fermenter): 5.25 gal Bottling Volume: 5.00 gal Estimated OG: 1.051 SG Estimated Color: 3.9 SRM Estimated IBU: 22.2 IBUs Brewhouse Efficiency: 75.00 % Est Mash Efficiency: 77.9 % Boil Time: 90 Minutes Ingredients: ------------ Amt Name Type # %/IBU Volume 8.23 gal Poland Spring (R) Water 1 - - 1.41 g Calcium Chloride (Mash) Water Agent 2 - - 0.70 g Gypsum (Calcium Sulfate) (Mash) Water Agent 3 - - 0.64 g Epsom Salt (MgSO4) (Mash) Water Agent 4 - - 0.50 tsp Lactic Acid (Mash) Water Agent 5 - - 0.11 g Salt (Mash) Water Agent 6 - - 9 lbs Pilsner (Weyermann) (1.7 SRM) Grain 7 93.0 % 0.70 gal 8.0 oz Carahell (Weyermann) (13.0 SRM) Grain 8 5.2 % 0.04 gal 2.23 g Calcium Chloride (Sparge) Water Agent 9 - - 1.10 g Gypsum (Calcium Sulfate) (Sparge) Water Agent 10 - - 1.01 g Epsom Salt (MgSO4) (Sparge) Water Agent 11 - - 0.50 tsp Lactic Acid (Sparge) Water Agent 12 - - 0.17 g Salt (Sparge) Water Agent 13 - - 1.00 oz Perle [4.30 %] - Boil 90.0 min Hop 14 17.3 IBUs - 0.25 tsp Irish Moss (Boil 10.0 mins) Fining 15 - - 1.00 oz Hallertauer [2.80 %] - Boil 5.0 min Hop 16 4.9 IBUs - 2.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) [50.28 m Yeast 17 - - 2.8 oz Spraymalt DME - Extra Light [Bottling] (2.5 SRM) Dry Extract 18 1.8 % 0.01 gal Mash Schedule: Single Infusion, Medium Body, No Mash Out Total Grain Weight: 9 lbs 10.8 oz ---------------------------- Name Description Step Temperat Step Time Mash In Add 3.07 gal of water at 165.0 F 152.0 F 60 min Sparge: Fly sparge with 4.85 gal water at 168.0 F Notes: ------ Mash stuck after grain in. Lots of starch made it through false bottom, grain very friable. Sparge stuck twice, each time I was able to stir and wort would start flowing again but grainbed was disturbed. Need to do protein rest for these German lagers.
Cooled wort down to 90F. Took 24 hours to chill down to 52F. Pitched yeast and had temp set to 48F. Will let sit for two days then let free rise in chamber up to 58F for duration of primary fermentation
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