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02-24-2008 October Fest

 

A ProMash Brewing Session Report

--------------------------------

 

Brewing Date: Sunday February 24, 2008

Head Brewer: Matteo

Asst Brewer:

Recipe: October Fest

 

BJCP Style and Style Guidelines

-------------------------------

 

03-B European Amber Lager, Oktoberfest/Maerzen

 

Min OG: 1.050 Max OG: 1.056

Min IBU: 20 Max IBU: 28

Min Clr: 17 Max Clr: 36 Color in EBC

 

Recipe Specifics

----------------

 

Batch Size (L): 24.00 Wort Size (L): 24.00

Total Grain (Kg): 5.60

Anticipated OG: 1.061 Plato: 15.0

Anticipated EBC: 16.1

Anticipated IBU: 18.9

Brewhouse Efficiency: 68 %

Wort Boil Time: 80 Minutes

 

Actual OG: 1.062 Plato: 15.2

Actual FG: 1.016 Plato: 4.1

 

Alc by Weight: 4.73 by Volume: 6.08 From Measured Gravities.

ADF: 73.2 RDF 61.2 Apparent & Real Degree of Fermentation.

 

Actual Mash System Efficiency: 69 %

Anticipated Points From Mash: 61.19

Actual Points From Mash: 62.00

 

 

Pre-Boil Amounts

----------------

 

Evaporation Rate: 4.00 L Per Hour

 

Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation

rate taken into account:

 

Pre-Boil Wort Size: 29.33 L

Pre-Boil Gravity: 1.050 SG 12.4 Plato

 

With sparge water, mash water, additional infusions, vessel losses, top-up

water and evaporation rate recorded in the Water Needed Calculator:

 

Water Needed Pre-Boil Wort Size: 10.44 L

Water Needed Pre-Boil Gravity: 1.141 SG 32.4 Plato

 

 

Formulas Used

-------------

 

Brewhouse Efficiency and Predicted Gravity based on Method #2, No Potential Used.

Grain Potential and Moisture Content are not applied.

Final Gravity Calculation Based on Points.

Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg

Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg

 

Color Formula Used: Morey

Hop IBU Formula Used: Rager

 

 

Grain/Extract/Sugar

 

% Amount Name Origin Extract EBC

-----------------------------------------------------------------------------

32.1 1.80 kg. Agroalimentare Monaco Italia 1.020 20

32.1 1.80 kg. Agroalimentare Vienna Italia 1.020 8

17.9 1.00 kg. Agroalimentare pils italia 1.011 4

8.9 0.50 kg. Agroalimentare CaraPils italia 1.005 6

8.9 0.50 kg. Sauer(acid) ***** 1.005 3

 

Exract represented as SG.

 

 

Hops

 

Amount Name Form Alpha IBU Boil Time

-----------------------------------------------------------------------------

50.00 g. Hallertau Hersbrucker Whole 3.00 18.9 80 min.

 

 

Extras

 

Amount Name Type Time

--------------------------------------------------------------------------

0.10 Oz Irish Moss Fining 15 Min.(boil)

 

 

Yeast

-----

 

White Labs WLP830 German Lager

 

Fermentation Specifics

----------------------

 

Pitched From: Dry Pack

Amount Pitched: 1000 mL

Lag Time: 26.00 hours

 

Primary Fermenter: Plastic

Primary Type: Closed

Days In Primary: 0

Primary Temperature: 10 degrees C

 

 

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