Tijd in de Bergen

American Lager BJCP 2021 – 01B

OG
1.050
FG
1.010
SRM
3.5
ABV
4.6%
IBU
21
Awards
4
Batch #
2022-03
Batch Size
11.00 gal
Boil Time
90 min
Brew Date
March 27, 2022
BU/GU
0.42
Carbonation
2.6 vol
ABW
4.2%
Kcal
166 12 oz
Real Extract
4.4° P
Attenuation
79% apparent
64.5% real

Fermentables

Genie PaleRoot Shoot Malting
8.50 lbs|45.3%
Type
Grain
Origin
Loveland, Colorado
Color
2.1 SRM
PPG
80.1
45.3%
Platinum Star LOXlessPrairie Malt
8.50 lbs|45.3%
Type
Grain
Origin
Canada
Color
2.0 SRM
PPG
80.0
45.3%
Carapils/CarafoamWeyermann
1.00 lbs|5.3%
Type
Grain
Origin
Germany
Color
2.0 SRM
PPG
80.1
5.3%
AcidulatedWeyermann
0.75 lbs|4%
Type
Grain
Origin
Germany
Color
1.8 SRM
PPG
65.2
4%

Hops

0.50 oz
Cascade 8.0%
90 min First Wort
0.65 oz
Cascade 8.0%
60 min Boil
0.60 oz
Loral 10.8%
30 min Boil
0.50 oz
Cascade 8.0%
10 min Boil
0.50 oz
Cascade 8.0%
15 min hopstand @ 180°F
0.25 oz
Loral 10.8%
15 min hopstand @ 180°F

Non-Fermentables

2.00 g
Calcium Chloride (CaCl2) Water Agent
Mash
0.50 g
Epsom Salt (MgSO4) Water Agent
Mash
0.50 g
Gypsum (CaSO4) Water Agent
Mash
5.00 ml
Lactic Acid Water Agent
Mash
2.00 g
Calcium Chloride (CaCl2) Water Agent
Sparge
0.50 g
Epsom Salt (MgSO4) Water Agent
Sparge
0.50 g
Gypsum (CaSO4) Water Agent
Sparge
5.25 ml
Lactic Acid Water Agent
Sparge

Yeasts

26 g
Saflager LagerW-34/70
Fermentis

Equipment ProfileGeoff's Electric Equipment

Batch Size
11.00gal
Boil Volume
12.63gal
Boil Time
90min
Evaporation Rate
4.75%per hour
Hop Utilization
100%
Trub Chiller Loss
0.26gal

Mash Profile Single Infusion - High Fermentability

Ideal Grain Temp
68°F

Mash Steps

Step 1
Temperature60 min
150°F

Fermentation and Aging

9 days
Primary
50°F
4 days
Secondary
62°F
2 days
Tertiary
34°F
30 days
Age
34°F

General Info

Inspired by New Belgium’s Mountain Time Lager

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Tijd in de Bergen – 4 Awards
Name
Tijd in de Bergen
Competition
Colorado State Fair
Date
05/21/2022
Style
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Place
3rd
Name
Tijd in de Bergen
Competition
Rocky Mountain Homebrew Challenge
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Name
Tijd in de Bergen
Competition
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Tijd in de Bergen
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04/29/2023
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Place
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