10-26-2008 Oktoberfest - JZ

A ProMash Brewing Session Report

Brewing Date: Sunday October 26, 2008
Head Brewer: John Subasavage
Asst Brewer: Jennifer Twineham
Recipe: Oktoberfest - JZ


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: 7 Max Clr: 14  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 10.50      
Anticipated OG: 1.055 Plato: 13.46
Anticipated SRM: 11.5        
Anticipated IBU: 28.2      
Brewhouse Efficiency: 70  %   
Wort Boil Time: 120  Minutes   

Actual OG: 1.053 Plato: 13.10   
Actual FG: 1.016 Plato: 4.13   
Alc by Weight: 3.78 by Volume: 4.85 From Measured Gravities.
ADF: 68.5 RDF: 57.3 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 75 %
Anticipated Points From Mash: 54.53
Actual Points From Mash: 58.09


Pre-Boil Amounts
Evaporation Rate: 15.00 Percent Per Hour

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

Pre-Boil Wort Size: 7.14 Gal      
Pre-Boil Gravity: 1.038 SG 9.55 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: 7.73 Gal      
Water Needed Pre-Boil Gravity: 1.035 SG 8.85 Plato


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
38.1 4.00 lbs.  Pilsener Germany 1.038 2
28.6 3.00 lbs.  Munich Malt Germany 1.037 8
23.8 2.50 lbs.  Vienna Malt Germany 1.037 3
9.5 1.00 lbs.  CaraMunich 60 France 1.034 60

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
0.50 oz.  Hallertau Pellet 3.90 3.2 20 min
0.50 oz.  Hallertau Pellet 3.90 9.4 60 min
1.00 oz.  Hallertau Hersbrucker Plug 3.50 15.6 60 min


Extras
Amount Name Type Time
2.00 gm  Calcium Chloride Other 60 Min.(mash)
2.00 gm  Gypsum Other 60 Min.(mash)


Yeast
WYeast 2206 Bavarian Lager


Mash Schedule
Mash Type: Single Step   
Heat Type: Infusion   
Grain Lbs: 10.50   
Water Qts: 13.60 Before Additional Infusions
Water Gal: 3.40 Before Additional Infusions
Qts Water Per Lbs Grain: 1.30 Before Additional Infusions
Tun Thermal Mass: 0.00   
Grain Temp: 80 F Before Additional Infusions

Rest Temp Time
Dough In: 0 0 Min
Saccharification Rest: 151 60 Min
Mash-out Rest: 168 5 Min
Sparge: 0 0 Min

Additional Infusion Temperatures And Amounts
Rest Amount Temp
Mash Out: 6.35 Qts of 210 Degree Water Added


Total Mash Volume Gal: 5.83 - After Additional Infusions

Runnings Stopped At: 1.010 SG 2.56 Plato

All temperature measurements are degrees Fahrenheit.




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