Granite CIty Lager Brew Form

Store Beer Type Date Batch # Beer Received by: Original Gravity from database Delivery Procedure Check as performed Boiler turned on 54 oF Lager FV set to temp Measure received volume Yeast Pitched when wort reaches fermentation temperature Wort oxygenated for 30 minutes @ 7 lpm following pitching Boiler turned off, and FV control set to cool after pitching Gallons Received Per Gal. Wort Cost FV # Batch # Yeast History Generation # 0 1 2 3 Lab Step? Lager NL Ofest Pilsner Beers Bock Blueberry

Fermentation:
Date

Take gravities daily following delivery. Time Gravity Taken Gravity Taken by

4 List all previous uses of this yeast, then check there has not been a lab step on any of the batches. Only then should you reuse yeast

Date of Lab Report

Lab Action Step

___________ ___________ ___________ ___________________________ ___________ Enter ALL Micro Reports related to this bacth of beer here

Diacetyl Rest:
Diacetyl rest begins when gravity drops below 1014. If gravity does not drop below 1014 please call R.J. immediately. Diacetyl rest: Raise FV temp to 60 o F. Allow the FV temp to rise naturally - do not use the boiler
Date diacetyl rest started Date diacetyl rest ends

Carbonation History Date / Carb % Date / Carb % ____________________ _____________________

Taste beer for diacetyl(buttery/popcorn character) daily. It typically takes 4-5 days for yeast to process diacetyl

If buttery flavor is still present after 8 days, call R.J. immediately!!!

____________________ ____________________ ____________________ ____________________ ____________________

_____________________ _____________________ _____________________ _____________________ _____________________

Conditioning/Maturation:
Follow the steps below for beer maturation Date performed Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 Day 10 Days 13, 16, 19, 22 Lower temp to 50 oF Lower temp to 40 oF Lower temp to 36 F Pull yeast from FV Lower temp to 35 oF Lower temp to 34 oF Lower temp to 33 oF Pull Yeast From FV Pull and Dump Yeast every 3-4 days during the time the beer is in the FV
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Action taken by

Recheck carb % Every 2 Weeks

If filtering from FV add copper pipe here This begins the maturation period #1 Yeast Harvest Date. Only pull the thickest portion of yeast slurry

#2 Yeast Harvest Date #3 Yeast Harvest Date (LAST HARVEST DATE!!!!)

Clarification/Cellaring:
Add Gelatin 48 hours prior to moving beer to the cooler!!!! Pull yeast every 8-12 hours thereafter Date & time Yeast pull times 1st yeast pull Only pull the thick yeast 4th Yeast pull Final Yeast pull should be immediately prior to transfer 2nd yeast pull 5th yeast pull Final yeast pull time

Date Of Gel Addition Date & time 3rd yeast pull 6th yeast pull Date & Time

Cellaring: (If filtering from the FV this section can be skipped, but copper pipe must be added to the FV ) Lagers should be moved into the cellar for at least 48 hours prior to filtering. Use the following equipment in the TDV. Beer should initially be moved from the Standpipe valve of the FV. If yeast pulling is done as prescribed you will be able to move from the non standpipe valve to access remaining beer in the FV.
Items needed in TDV: 2 Copper Pipes x Standpipe
Carbonation port cap

Gel addition TDV #

Volume of beer in TDV

Date beer transferred to cooler

Filtration:
Lagers should be filtered prior to carbonation, Ideally allow 21 days of maturation prior to filtering, but never less than 14 days. Items needed in TDV: Carbonation Stone x Date of Filtration Final Gravity Tank # Voume of finished Beer Final abv% =((OG-FG)*1000)*0.13
Beer lost in production

* Carbonation %