06-15-2008 Weizenbock - JZ
A ProMash Brewing Session Report
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Brewing Date:
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Sunday June 15, 2008
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Head Brewer:
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John Subasavage
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Asst Brewer:
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Jennifer Twineham
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Recipe:
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Weizenbock - JZ
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BJCP Style and Style Guidelines
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15-C German Wheat and Rye Beer, Weizenbock
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Min OG:
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1.064
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Max OG:
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1.096
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Min IBU:
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15
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Max IBU:
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30
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Min Clr:
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12
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Max Clr:
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25
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.50
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Wort Size (Gal):
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5.50
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Total Grain (Lbs):
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15.19
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Anticipated OG:
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1.069
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Plato:
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16.75
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Anticipated SRM:
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12.5
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Anticipated IBU:
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23.2
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Brewhouse Efficiency:
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67
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%
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Wort Boil Time:
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90
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Minutes
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Actual OG:
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1.069
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Plato:
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16.83
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Actual FG:
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1.014
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Plato:
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3.67
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Alc by Weight:
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5.64
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by Volume:
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7.23
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From Measured Gravities.
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ADF:
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78.2
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RDF:
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65.3
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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78 %
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Anticipated Points From Mash:
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68.65
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Actual Points From Mash:
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79.42
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Evaporation Rate:
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16.00
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Percent Per Hour
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Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:
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Pre-Boil Wort Size:
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7.24
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Gal
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Pre-Boil Gravity:
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1.052
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SG
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12.90
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Plato
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With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
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Water Needed Pre-Boil Wort Size:
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8.52
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Gal
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Water Needed Pre-Boil Gravity:
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1.044
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SG
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11.03
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Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
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%
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Amount
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Name
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Origin
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Potential
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SRM
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52.7
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8.00 lbs.
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Wheat Malt
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America
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1.038
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2
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39.5
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6.00 lbs.
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Pale Malt(2-row)
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America
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1.036
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2
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4.9
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0.75 lbs.
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Munich Malt
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Germany
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1.037
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8
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1.6
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0.25 lbs.
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CaraMunich 45
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France
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1.034
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45
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1.2
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0.19 lbs.
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Wheat Malt - Chocolate
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Germany
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1.039
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413
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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1.00 oz.
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Hallertauer
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Whole
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3.60
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14.7
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90 min
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0.63 oz.
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Hallertauer
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Whole
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3.60
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8.4
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60 min
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Amount
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Name
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Type
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Time
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0.05 Oz
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5.2 pH Stabilizer
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Other
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60 Min.(mash)
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WYeast 3333 German Wheat
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Mash Name:
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Total Grain Lbs:
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15.19
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Total Water Qts:
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16.77
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Before Additional Infusions
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Total Water Gal:
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4.19
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Before Additional Infusions
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Tun Thermal Mass:
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0.00
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Grain Temp:
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80.00 F
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Step Name
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Step
Time
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Rest
Time
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Start
Temp
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Stop
Temp
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Heat
Type
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Infuse
Temp
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Infuse
Amount
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Infuse
Ratio
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Protein Rest
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5
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15
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122
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122
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Infuse
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129
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16.77
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1.10
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Saccharification R
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5
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60
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154
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154
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Direct
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Mash Out
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5
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10
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168
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168
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Infuse
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210
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6.60
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1.54
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Total Water Qts:
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23.37
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After Additional Infusions
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Total Water Gal:
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5.84
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After Additional Infusions
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Total Mash Volume Gal:
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7.06
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After Additional Infusions
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Runnings Stopped At: 1.010 SG 2.56 Plato
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
Recipe Efficiency Setting: 67 %
With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
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Target Volume (Gal):
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8.52
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Estimated OG:
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1.044
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Plato:
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11.03
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Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
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Target Volume (Gal):
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7.24
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Estimated OG:
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1.052
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Plato:
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12.90
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Post-Boil Targets:
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Target Volume (Gal):
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5.50
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Estimated OG:
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1.069
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Plato:
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16.75
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Recorded Actuals - Measurement Taken In Kettle:
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Recorded Volume (Gal):
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7.80
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Recorded OG:
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1.056
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Plato:
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13.80
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At 100 percent extraction from the maximum mash potential:
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Total Points:
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102.47
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Points From Mash:
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102.47
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Points From Extract/Sugar:
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0.00
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With the recipe efficiency setting, you should have achieved:
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Total Points:
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68.65
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Points From Mash:
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68.65
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Points From Extract/Sugar:
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0.00
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Actuals achieved were:
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Actual Points From Mash:
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79.42
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Actual Mash System Efficiency:
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78 %
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Added 1/2 tbsp of 5.2 pH stabilizer into the main mash after the 20 minute protein rest. Mash temperatures were within a few degrees of the target temperatures. Lautering was difficult, sparge stuck so rice hulls were added (2 oz). Two sparges (2 1/2 gallon and 2 gallon, respectively) were conducted to best rinse the grains. The last runnings had a SG = 1.008.
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Cooled the wort to ~73 F before oxygenating and pitching. The wort was then cooled to ~65 F over the first ~12 hours and held there for the majority of the fermentation. Activity was evident after ~12 hours but no significant krausen was forming. Temperature was set to 68 F for the majority of the fermentation. After 10 days in the primary at 68 F, the temperature was raised to 72 F. On day 13, a gravity reading was taken and the gravity was 1.019 at 60 F. At this point, the temperature was set to 74 F to finish out fermentation.
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A sample was tasted on day 13 (20080626) when the gravity reading was taken. The flavor was still a bit too sweet (not a surprise since the gravity reading was high) and there was a slight alcohol warming at the finish. On day 24 (20080710), the flavor was excellent, crisp with a clean finish, and only the slightest hing of alcohol warming was at the finish.
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Generated with ProMash Brewing Software |