scootertig
05-08-2009, 01:47 PM
Oktoberfest 2008
A ProMash Recipe Report
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): 12.00 Wort Size (Gal): 12.00
Total Grain (Lbs): 25.00
Anticipated OG: 1.059 Plato: 14.55
Anticipated SRM: 9.3
Anticipated IBU: 26.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 15.48 Gal
Pre-Boil Gravity: 1.046 SG 11.40 Plato
Formulas Used
-------------
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 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
16.0 4.00 lbs. Pilsener Germany 1.038 2
48.0 12.00 lbs. Weyermann Vienna Germany 1.038 4
32.0 8.00 lbs. Weyermann Munich I Germany 1.038 8
4.0 1.00 lbs. Weyermann Caramunich II Germany 1.035 63
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Tettnanger Tettnang Pellet 4.50 9.0 30 min.
2.00 oz. Hallertauer Mittelfruh Pellet 4.50 17.7 60 min.
Yeast
-----
WYeast 2206 Bavarian Lager
Water Profile
-------------
Profile:
Profile known for:
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm
pH: 0.00
Mash Schedule
-------------
Mash Name: Oktoberfest Mash Double Decoction
Total Grain Lbs: 25.00
Total Water Qts: 15.63 - Before Additional Infusions
Total Water Gal: 3.91 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 65.00 F
Step Rest Start Stop Heat Infuse
Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Protein Rest 5 30 135 135 Infuse 157 15.63 0.63
Alpha Amylase 30 45 155 155 Decoc 212
6.11 0.65 (Decoc Thickness)
Mash Out 15 15 172 172 Decoc 212
6.57 1.50 (Decoc Thickness)
Total Water Qts: 15.63 - After Additional Infusions
Total Water Gal: 3.91 - After Additional Infusions
Total Mash Volume Gal: 5.91 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
Step Time for Decoction Steps represent how far back in time the
Decoction was pulled.
Infusion amounts for Decoction Steps represent the amount pulled for
the Decoction.
Infusion ratios for Decoction Steps represent the Decoction Thickness.
A ProMash Recipe Report
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): 12.00 Wort Size (Gal): 12.00
Total Grain (Lbs): 25.00
Anticipated OG: 1.059 Plato: 14.55
Anticipated SRM: 9.3
Anticipated IBU: 26.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 15.48 Gal
Pre-Boil Gravity: 1.046 SG 11.40 Plato
Formulas Used
-------------
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 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
16.0 4.00 lbs. Pilsener Germany 1.038 2
48.0 12.00 lbs. Weyermann Vienna Germany 1.038 4
32.0 8.00 lbs. Weyermann Munich I Germany 1.038 8
4.0 1.00 lbs. Weyermann Caramunich II Germany 1.035 63
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Tettnanger Tettnang Pellet 4.50 9.0 30 min.
2.00 oz. Hallertauer Mittelfruh Pellet 4.50 17.7 60 min.
Yeast
-----
WYeast 2206 Bavarian Lager
Water Profile
-------------
Profile:
Profile known for:
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm
pH: 0.00
Mash Schedule
-------------
Mash Name: Oktoberfest Mash Double Decoction
Total Grain Lbs: 25.00
Total Water Qts: 15.63 - Before Additional Infusions
Total Water Gal: 3.91 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 65.00 F
Step Rest Start Stop Heat Infuse
Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Protein Rest 5 30 135 135 Infuse 157 15.63 0.63
Alpha Amylase 30 45 155 155 Decoc 212
6.11 0.65 (Decoc Thickness)
Mash Out 15 15 172 172 Decoc 212
6.57 1.50 (Decoc Thickness)
Total Water Qts: 15.63 - After Additional Infusions
Total Water Gal: 3.91 - After Additional Infusions
Total Mash Volume Gal: 5.91 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
Step Time for Decoction Steps represent how far back in time the
Decoction was pulled.
Infusion amounts for Decoction Steps represent the amount pulled for
the Decoction.
Infusion ratios for Decoction Steps represent the Decoction Thickness.