10-26-2008 Oktoberfest - JZ
A ProMash Brewing Session Report
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Brewing Date:
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Sunday October 26, 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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Oktoberfest - JZ
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BJCP Style and Style Guidelines
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03-B European Amber Lager, Oktoberfest/Maerzen
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Min OG:
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1.050
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Max OG:
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1.056
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Min IBU:
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20
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Max IBU:
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28
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Min Clr:
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7
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Max Clr:
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14
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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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10.50
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Anticipated OG:
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1.055
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Plato:
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13.46
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Anticipated SRM:
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11.5
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Anticipated IBU:
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28.2
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Brewhouse Efficiency:
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70
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%
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Wort Boil Time:
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120
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Minutes
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Actual OG:
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1.053
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Plato:
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13.10
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Actual FG:
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1.016
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Plato:
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4.13
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Alc by Weight:
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3.78
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by Volume:
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4.85
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From Measured Gravities.
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ADF:
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68.5
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RDF:
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57.3
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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75 %
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Anticipated Points From Mash:
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54.53
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Actual Points From Mash:
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58.09
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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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7.14
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Gal
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Pre-Boil Gravity:
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1.038
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SG
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9.55
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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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7.73
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Gal
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Water Needed Pre-Boil Gravity:
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1.035
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SG
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8.85
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Plato
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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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38.1
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4.00 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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28.6
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3.00 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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23.8
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2.50 lbs.
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Vienna Malt
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Germany
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1.037
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3
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9.5
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1.00 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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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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0.50 oz.
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Hallertau
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Pellet
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3.90
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3.2
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20 min
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0.50 oz.
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Hallertau
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Pellet
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3.90
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9.4
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60 min
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1.00 oz.
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Hallertau Hersbrucker
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Plug
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3.50
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15.6
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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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2.00 gm
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Calcium Chloride
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Other
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60 Min.(mash)
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2.00 gm
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Gypsum
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Other
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60 Min.(mash)
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WYeast 2206 Bavarian Lager
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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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10.50
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Water Qts:
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13.60
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Before Additional Infusions
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Water Gal:
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3.40
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.30
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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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151
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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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6.35 Qts of
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210 Degree Water Added
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Total Mash Volume Gal: 5.83 - After Additional Infusions
Runnings Stopped At: 1.010 SG 2.56 Plato
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |