01-25-2009 Maibock - JZ
A ProMash Brewing Session Report
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Brewing Date:
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Sunday January 25, 2009
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Head Brewer:
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John Subasavage, Philip Enteles
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Asst Brewer:
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Recipe:
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Maibock - JZ
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BJCP Style and Style Guidelines
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05-A Bock, Maibock/Helles Bock
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Min OG:
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1.064
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Max OG:
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1.072
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Min IBU:
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23
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Max IBU:
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35
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Min Clr:
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6
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Max Clr:
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11
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.25
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Wort Size (Gal):
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5.25
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Total Grain (Lbs):
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15.75
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Anticipated OG:
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1.064
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Plato:
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15.78
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Anticipated SRM:
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8.6
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Anticipated IBU:
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28.2
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Brewhouse Efficiency:
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57
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%
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Wort Boil Time:
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60
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Minutes
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Actual OG:
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1.065
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Plato:
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15.90
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Actual FG:
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1.015
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Plato:
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3.83
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Alc by Weight:
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5.15
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by Volume:
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6.61
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From Measured Gravities.
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ADF:
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75.9
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RDF:
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63.5
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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63 %
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Anticipated Points From Mash:
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64.46
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Actual Points From Mash:
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70.94
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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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6.18
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Gal
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Pre-Boil Gravity:
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1.055
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SG
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13.52
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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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10.05
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Gal
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Water Needed Pre-Boil Gravity:
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1.034
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SG
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8.46
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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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14.3
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2.25 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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15.9
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2.50 lbs.
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Munich Malt - Light
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Germany
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1.037
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7
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69.8
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11.00 lbs.
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Pale Malt(2-row)
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Great Britain
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1.038
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3
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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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Magnum
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Whole
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14.20
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28.2
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60 min
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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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15.75
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Water Qts:
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24.00
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Before Additional Infusions
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Water Gal:
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6.00
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.52
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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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64 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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168
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0 Min
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Saccharification Rest:
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156
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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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168
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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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7.76 Qts of
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210 Degree Water Added
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Total Mash Volume Gal: 9.20 - After Additional Infusions
Runnings Stopped At: 1.010 SG 2.56 Plato
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |