| Recipe Notes |
| Batch size | 26.51ts (target was 26.0lts) |
| Boil size | 34.81lts (target was 34.81lts) |
| Ambient air temperature | 16°C |
| Grain temperature | 10°C |
| Strike water | 18.25lts @ 68°C |
| Mash temp | 65°C for 75mins |
| Mash out | @ 77°C |
| Sparge water | 28lts @ 77°C |
| Ferment at | 9°C |
| SRM | 5 |
| Brewhouse Efficiency | 81% for 24lts(target was 84% +/-2%) |
| Apparent Attentuation | 78% (target was 74% +/-2%) |
| Actual OG/FG, alc %, IBU, SRM | 51/11, 5.3%, 18.19, 5 |
| Boil time | 60mins |
Diacetyl rest - When the beer is within 2 to 5 gravity points of FG slowly raise the temp to 18°C - 20°C by no more than 6°C per day (or 1°C per 4 hours). Hold for 2 - 4 days. Note: If the fermentation is sluggish do the rest when the beer is 2 gravity points off FG.
Lager - Slowly reduce temp by no more than 6°C per day to 2°C and hold for one week
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This was my second attempt cubing.
Target 26lts after boil. Transfer to cube and fill to the top. When at pitching temp, 9°C, transfer to fermenter. Leave ALL trub behind in cube. Aerate and pitch yeast.
Losses - Possible 1lt to kettle, 2lts to cube.
Target - 23lts to fermenter
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