06-15-2008 Weizenbock - JZ

A ProMash Brewing Session Report

Brewing Date: Sunday June 15, 2008
Head Brewer: John Subasavage
Asst Brewer: Jennifer Twineham
Recipe: Weizenbock - JZ

BJCP Style and Style Guidelines
15-C German Wheat and Rye Beer, Weizenbock

Min OG: 1.064 Max OG: 1.096   
Min IBU: 15 Max IBU: 30   
Min Clr: 12 Max Clr: 25  Color in SRM, Lovibond

Recipe Specifics
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 15.19      
Anticipated OG: 1.069 Plato: 16.75
Anticipated SRM: 12.5        
Anticipated IBU: 23.2      
Brewhouse Efficiency: 67  %   
Wort Boil Time: 90  Minutes   

Actual OG: 1.069 Plato: 16.83   
Actual FG: 1.014 Plato: 3.67   
Alc by Weight: 5.64 by Volume: 7.23 From Measured Gravities.
ADF: 78.2 RDF: 65.3 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 78 %
Anticipated Points From Mash: 68.65
Actual Points From Mash: 79.42

Pre-Boil Amounts
Evaporation Rate: 16.00 Percent Per Hour

Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:

Pre-Boil Wort Size: 7.24 Gal      
Pre-Boil Gravity: 1.052 SG 12.90 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: 8.52 Gal      
Water Needed Pre-Boil Gravity: 1.044 SG 11.03 Plato

Formulas Used
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

% Amount Name Origin Potential SRM
52.7 8.00 lbs.  Wheat Malt America 1.038 2
39.5 6.00 lbs.  Pale Malt(2-row) America 1.036 2
4.9 0.75 lbs.  Munich Malt Germany 1.037 8
1.6 0.25 lbs.  CaraMunich 45 France 1.034 45
1.2 0.19 lbs.  Wheat Malt - Chocolate Germany 1.039 413

Potential represented as SG per pound per gallon.

Amount Name Form Alpha IBU Boil Time
1.00 oz.  Hallertauer Whole 3.60 14.7 90 min
0.63 oz.  Hallertauer Whole 3.60 8.4 60 min

Amount Name Type Time
0.05 Oz  5.2 pH Stabilizer Other 60 Min.(mash)

WYeast 3333 German Wheat

Mash Schedule
Mash Name:   
Total Grain Lbs: 15.19   
Total Water Qts: 16.77 Before Additional Infusions
Total Water Gal: 4.19 Before Additional Infusions
Tun Thermal Mass: 0.00   
Grain Temp: 80.00 F   

Step Name
Protein Rest 5 15 122 122 Infuse 129 16.77 1.10
Saccharification R 5 60 154 154 Direct         
Mash Out 5 10 168 168 Infuse 210 6.60 1.54

Total Water Qts: 23.37 After Additional Infusions
Total Water Gal: 5.84 After Additional Infusions
Total Mash Volume Gal: 7.06 After Additional Infusions

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.

Efficiency Specifics
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:

Target Volume (Gal): 8.52      
Estimated OG: 1.044 Plato: 11.03

Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
Target Volume (Gal): 7.24      
Estimated OG: 1.052 Plato: 12.90

Post-Boil Targets:
Target Volume (Gal): 5.50      
Estimated OG: 1.069 Plato: 16.75

Recorded Actuals - Measurement Taken In Kettle:
Recorded Volume (Gal): 7.80      
Recorded OG: 1.056 Plato: 13.80

At 100 percent extraction from the maximum mash potential:
Total Points: 102.47
Points From Mash: 102.47
Points From Extract/Sugar: 0.00

With the recipe efficiency setting, you should have achieved:
Total Points: 68.65
Points From Mash: 68.65
Points From Extract/Sugar: 0.00

Actuals achieved were:
Actual Points From Mash: 79.42
Actual Mash System Efficiency: 78 %

Mash Notes
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.

Fermentation Notes
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.

Tasting Notes
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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