10-12-2008 JC's Roggenbier
A ProMash Brewing Session Report
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Brewing Date:
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Sunday October 12, 2008
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Head Brewer:
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John Subasavage
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Asst Brewer:
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Recipe:
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JC's Roggenbier
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BJCP Style and Style Guidelines
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15-D German Wheat And Rye Beer, Roggenbier (German Rye Beer)
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Min OG:
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1.046
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Max OG:
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1.056
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Min IBU:
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10
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Max IBU:
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20
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Min Clr:
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14
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Max Clr:
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19
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
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Total Grain (Lbs):
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12.52
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Anticipated OG:
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1.056
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Plato:
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13.69
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Anticipated SRM:
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15.7
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Anticipated IBU:
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19.7
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Brewhouse Efficiency:
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66
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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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1.056
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Plato:
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13.80
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Actual FG:
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1.014
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Plato:
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3.57
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Alc by Weight:
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4.32
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by Volume:
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5.54
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From Measured Gravities.
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ADF:
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74.1
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RDF:
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61.8
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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77 %
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Anticipated Points From Mash:
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55.52
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Actual Points From Mash:
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64.40
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Evaporation Rate:
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15.00
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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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6.45
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Gal
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Pre-Boil Gravity:
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1.043
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SG
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10.72
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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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7.49
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Gal
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Water Needed Pre-Boil Gravity:
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1.037
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SG
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9.28
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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
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
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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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47.9
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6.00 lbs.
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Rye Malt
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Germany
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1.030
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4
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22.0
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2.75 lbs.
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Pilsener
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Germany
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1.038
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2
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22.0
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2.75 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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7.2
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0.90 lbs.
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CaraMunich 60
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France
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1.034
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60
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1.0
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0.13 lbs.
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Carafa Special II
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Germany
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1.030
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430
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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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Tettnanger Tettnang
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Plug
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4.70
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18.7
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45 min
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0.25 oz.
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Czech Saaz
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Whole
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3.50
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1.0
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15 min
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WYeast 3068 Weihenstephan Weizen
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Mash Type:
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Single Step
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Heat Type:
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Infusion
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Grain Lbs:
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12.52
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Water Qts:
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17.36
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Before Additional Infusions
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Water Gal:
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4.34
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.39
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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 F
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Before Additional Infusions
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Rest
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Temp
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Time
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Dough In:
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0
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0 Min
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Saccharification Rest:
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154
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60 Min
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Mash-out Rest:
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168
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5 Min
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Sparge:
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0
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0 Min
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Additional Infusion Temperatures And Amounts
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Rest
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Amount
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Temp
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Mash Out:
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6.62 Qts of
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210 Degree Water Added
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Total Mash Volume Gal: 7.00 - After Additional Infusions
Runnings Stopped At: 1.010 SG 2.56 Plato
All temperature measurements are degrees Fahrenheit.
Recipe Efficiency Setting: 66 %
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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7.49
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Estimated OG:
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1.037
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Plato:
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9.28
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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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6.45
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Estimated OG:
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1.043
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Plato:
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10.72
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Post-Boil Targets:
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Target Volume (Gal):
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5.00
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Estimated OG:
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1.056
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Plato:
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13.69
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Recorded Actuals - Measurement Taken In Kettle:
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Recorded Volume (Gal):
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7.00
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Recorded OG:
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1.046
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Plato:
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11.44
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At 100 percent extraction from the maximum mash potential:
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Total Points:
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84.12
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Points From Mash:
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84.12
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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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55.52
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Points From Mash:
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55.52
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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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64.40
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Actual Mash System Efficiency:
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77 %
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Pitched From:
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Starter
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Amount Pitched:
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100 mL
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Lag Time:
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0.00 hours
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Primary Fermenter:
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Glass
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Primary Type:
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Closed
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Days In Primary:
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11
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Primary Temperature:
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62 degrees F
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Original Gravity:
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1.056 SG
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13.80
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Plato
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Finishing Gravity:
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1.014 SG
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3.57
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Plato
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After ~2 gallons were collected, the mash stuck. Numerous attempts to stir and reset the grain bed were unsuccessful (including blowing through the exit hose). The mash was transferred to another vessel and the SS braid was disassembled and cleaned. Still the sparge would stick before completion of vorlauf. Boiling sparge H2O was added to bring the mash temp up and another ~2 gallons were collected. It seems there was a gummy coagulation as the mash cooled that prevented a successful sparge. ~1/3 of the mash was removed and brought to a boil (decoction style) for 5 minutes. Once added back to the mash, the temp was ~169 F. Another ~3 gallons was collected and brought to a boil.
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Tasted on 20081022 and had the noticeable wheat yeast aroma and up front flavor. The spice from the rye was subdued but evident. 20081122: Just waiting for space in the kegerator. The FG is the same as previously. The beer is a bit carbonated because I couldn't release pressure - keg was too full.
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