01-25-2009 Maibock - JZ

A ProMash Brewing Session Report

Brewing Date: Sunday January 25, 2009
Head Brewer: John Subasavage, Philip Enteles
Asst Brewer:   
Recipe: Maibock - JZ


BJCP Style and Style Guidelines
05-A Bock, Maibock/Helles Bock

Min OG: 1.064 Max OG: 1.072   
Min IBU: 23 Max IBU: 35   
Min Clr: 6 Max Clr: 11  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 5.25 Wort Size (Gal): 5.25
Total Grain (Lbs): 15.75      
Anticipated OG: 1.064 Plato: 15.78
Anticipated SRM: 8.6        
Anticipated IBU: 28.2      
Brewhouse Efficiency: 57  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.065 Plato: 15.90   
Actual FG: 1.015 Plato: 3.83   
Alc by Weight: 5.15 by Volume: 6.61 From Measured Gravities.
ADF: 75.9 RDF: 63.5 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 63 %
Anticipated Points From Mash: 64.46
Actual Points From Mash: 70.94


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: 6.18 Gal      
Pre-Boil Gravity: 1.055 SG 13.52 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: 10.05 Gal      
Water Needed Pre-Boil Gravity: 1.034 SG 8.46 Plato


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
14.3 2.25 lbs.  Munich Malt Germany 1.037 8
15.9 2.50 lbs.  Munich Malt - Light Germany 1.037 7
69.8 11.00 lbs.  Pale Malt(2-row) Great Britain 1.038 3

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
0.50 oz.  Magnum Whole 14.20 28.2 60 min


Yeast
WYeast 2206 Bavarian Lager


Mash Schedule
Mash Type: Single Step   
Heat Type: Infusion   
Grain Lbs: 15.75   
Water Qts: 24.00 Before Additional Infusions
Water Gal: 6.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.52 Before Additional Infusions
Tun Thermal Mass: 0.00   
Grain Temp: 64 F Before Additional Infusions

Rest Temp Time
Dough In: 168 0 Min
Saccharification Rest: 156 60 Min
Mash-out Rest: 168 5 Min
Sparge: 168 0 Min

Additional Infusion Temperatures And Amounts
Rest Amount Temp
Mash Out: 7.76 Qts of 210 Degree Water Added


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