BeerBorg

I'm posting the recipe and outcome here, since it's recipe-specific, and leaving the thread I started in the main section for general discussion on IPLs.
I'm not feeling inspired today for a name, but I thinking since the RCE IPA this is based on ending up being Hop Miser (using the Heat Miser character) that I may just play off that and use something like Lager Miser - or something better when I can think of something. Since these will be bottled, I'll likely use the Cold Miser character on that one.

Anyway, the recipe:

Boil Size: 4.12 gal
Post Boil Volume: 3.12 gal
Batch Size (fermenter): 3.00 gal
Bottling Volume: 3.00 gal
Estimated OG: 1.063 SG
Estimated Color: 5.2 SRM
Estimated IBU: 117.6 IBUs (need to find out why Beersmith isn't calculating this right)
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
0.60 oz Magnum [11.70 %] - First Wort 60.0 min Hop 3 56.2 IBUs
2 lbs. 4.8 oz Pilsner Liquid Extract (3.5 SRM) Extract 4 40.0 %
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 -
3 lbs Pilsner Liquid Extract [Boil for 10 min] Extract 6 60.0 %
1.00 Items Servomyces (Boil 10.0 mins) Other 7 -
0.90 oz Amarillo Gold [8.50 %] - Steep/Whirlpool 30 Hop 8 19.7 IBUs
0.70 oz Simcoe [11.40 %] - Steep/Whirlpool 30.0 Hop 9 20.5 IBUs
0.70 oz Amarillo Gold [8.50 %] - Dry Hop 5.0 Day Hop 10 0.0 IBUs
0.50 oz Simcoe [13.00 %] - Dry Hop 5.0 Days Hop 11 0.0 IBUs

2 vials of WLP800
Fermenting at 50.

Cross your fingers.

Lager Miser, Miser Lager. With Magnum for bittering and Amarillo/Simcoe for the other hop additions, it's gonna be good.

I can't wait to hear how this comes out. Looks like it's gonna be awesome.

Maybe the IBU's seem off since 3 lbs of the extract is going in at the T-10 minute mark???

Jeff, it's pretty much the same schedule as the Hop Miser was so we'll see how the Pilsner plays with it.

Chris, Beersmith is usually pretty good about late additions - I'm sure it's just a setting I'm farking up.

But, I'm excited! Right now the wort is about 60 so I ran and got some ice to bathe the pot in to get it to 50 where I'll pitch and then set in the temp controlled fridge.
I'm excited.

Edit: My OG is actually 1.058. I didn't bother measuring water today, I just poured from a 5-gallon jub so I eye-balled the amounts. I could have used some of the left over Pilsner LME to make up the difference but I'm not worried about hitting a particular gravity on this. I'm taking the approach of the gravity at 1.058 will tell me whether or not this is good or not. I brewed this with the intention of being a tester batch so I can tweak the next time around.

Guess I should plan on washing the yeast in case it comes out really well.

Man, as much as I love stir plates, and healthy blowoffs from ales I hate lager yeast. I put this batch (about 3.3G) into my 5G carboy because that is the only thing I had open so there is a lot of headspace. Almost 48 hours later, it's just now showing bubbles in the airlock (filled with Starsan). It's clearly fermenting, and I knew it would take a while to fill the headspace with CO2, but between the airlock and bottom-fermenting yeast, there's very little kreusen and activity showing. In short, it's boring.

What good is brewing in a glass carboy if you can't get a peep show?
Maybe I need to go talk dirty to it to get it to show me something

Kealia wrote:Man, as much as I love stir plates, and healthy blowoffs from ales I hate lager yeast. I put this batch (about 3.3G) into my 5G carboy because that is the only thing I had open so there is a lot of headspace. Almost 48 hours later, it's just now showing bubbles in the airlock (filled with Starsan). It's clearly fermenting, and I knew it would take a while to fill the headspace with CO2, but between the airlock and bottom-fermenting yeast, there's very little kreusen and activity showing. In short, it's boring.

What good is brewing in a glass carboy if you can't get a peep show?
Maybe I need to go talk dirty to it to get it to show me something

Write it a love letter!!!

Did you get the BeerSmith upgrade?

He added hop stand/whirlpool and gave it what many on his forum are calling way to many IBUs.
BB2 says he has to go in and make an adjustment to it.
I think HB3 got his adjusted the other day.

Yeah, I'm running 2.2. It's odd that it is so far inflated because I've seen articles from him talking about the utilization of hops when doing a hop-stand and he breaks things down.

I wonder if BeerSmith assumes that the hop stand is at flameout and is trying to calcualte it from that. I put mine in at 170 and hold there.

I dunno...but today I have a baby krausen

That is what we were concerned about since we wait until the wort cools as well. I don't know if BB2 going to choose zero (since we start at 140F) or what yet.

We haven't been brewing for a while so he is focusing on the beer chemistry class right now so we have been referring to the older edition on my pc for the time being.

Your pic is cool and it has probably been discussed in another thread but is the carboy in a mini wine cooler and how did you get the temp sensor inside straight to the wort?

Yep, the carboy is in a small wine fridge that was the place I kept my kegs and picnic taps before I bought my kegerator. The probe is a metal wire that I just bent to come inside the door so it hangs where ever it hangs. It's stiff, though. It's the original Johnson Controller that came with the kegerator.

Keeping my own picture blog/notes here. The krausen over the past few days has been dramatically more than the first 48 hours. I don't do lagers often, so I forgot that the krausen can get big, it just takes longer.

I am just an impatient person by nature.

Kealia wrote:Keeping my own picture blog/notes here. The krausen over the past few days has been dramatically more than the first 48 hours. I don't do lagers often, so I forgot that the krausen can get big, it just takes longer.

I am just an impatient person by nature.

I just did the same thing. I was not seeing any life in my Saison so I preved and took a peek into the bucket. Krausen to the top!! Of course this is after I went to the LHBS and got some dry yeast

Funny how we don't learn to be more patient, isn't it? I think for me part of it is that my pipeline dried up so I'm anxious to have stuff ready.

Kealia wrote:Funny how we don't learn to be more patient, isn't it? I think for me part of it is that my pipeline dried up so I'm anxious to have stuff ready.

They only thing that saved my pipeline. Is all the back issues this past year. The meds that had all the drinking restrictions I no longer take. Luckily I am allergic to them

Just over 3 weeks into this one and it's hazy from the dry hop, but that was expected. I'm slowly dropping the temps over the next few days until I get to cold crash temps on Friday (will leave it there for 48 hours).

I'll keg from there and then lager it for as long as I need to until a tap opens up (which will likely be weeks).

My final decision is whether I keg hop when I transfer or if I wait until I'm ready to drink it. I will start carbing either way. I'm leaning towards saving the keg hop for when I get ready to tap it but am open to any and all opinions, speculation, input, thoughts, jokes, limericks, etc.