scootertig
11-07-2006, 10:33 AM
I put this up on the green board, too, but just to make sure I get some local flava, I thought I'd put it here as well...
Here are the Promash specs on my recipe. I'm planning to use 80% distilled water, 20% Ashburn water. I got the info for the water analysis from the local water utility, so it may be a little off...
It'll be a double decoction (to hit sacc rest and mashout). I will probably skip the protein rest, but I won't know until I see the lot analysis on the grain that I'm using. I'm getting it from a friend who has a full sack, and has the info on the protein content, etc. I know the wheat is out of the style, but it should help with head retention, right?
Thanks in advance for any advice!
aaron
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 10.00
Anticipated OG: 1.052 Plato: 12.83
Anticipated SRM: 3.1
Anticipated IBU: 42.2
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
95.0 9.50 lbs. Pilsener Germany 1.038 2
5.0 0.50 lbs. Wheat Malt Germany 1.039 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Czech Saaz Whole 3.50 15.5 90 min.
1.25 oz. Czech Saaz Whole 3.50 17.6 60 min.
1.25 oz. Czech Saaz Whole 3.50 9.0 30 min.
1.00 oz. Czech Saaz Whole 3.50 0.0 0 min.
Yeast
-----
White Labs WLP800 Pilsner Lager
Water Profile
-------------
Profile: Ashburn
Profile known for:
Calcium(Ca): 31.7 ppm
Magnesium(Mg): 9.2 ppm
Sodium(Na): 20.3 ppm
Sulfate(SO4): 23.4 ppm
Chloride(Cl): 36.1 ppm
biCarbonate(HCO3): 83.0 ppm
pH: 8.32
Mash Schedule
-------------
Mash Name: German Mash Double Decoction
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Protein Rest 0 15 131 131 Infuse 138 15.00 1.50
Low Mash 2 25 143 143 Infuse 212 2.96 1.80
High Mash 20 30 156 156 Decoc 212 4.31 0.65 (Decoc Thickness)
Mash Out 15 15 172 172 Decoc 212 6.13 1.50 (Decoc Thickness)
Sparge 5 30 170 170 Infuse 170 0.00 1.80
Total Water Qts: 17.96 - After Additional Infusions
Total Water Gal: 4.49 - After Additional Infusions
Total Mash Volume Gal: 5.29 - 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.
Here are the Promash specs on my recipe. I'm planning to use 80% distilled water, 20% Ashburn water. I got the info for the water analysis from the local water utility, so it may be a little off...
It'll be a double decoction (to hit sacc rest and mashout). I will probably skip the protein rest, but I won't know until I see the lot analysis on the grain that I'm using. I'm getting it from a friend who has a full sack, and has the info on the protein content, etc. I know the wheat is out of the style, but it should help with head retention, right?
Thanks in advance for any advice!
aaron
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 10.00
Anticipated OG: 1.052 Plato: 12.83
Anticipated SRM: 3.1
Anticipated IBU: 42.2
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
95.0 9.50 lbs. Pilsener Germany 1.038 2
5.0 0.50 lbs. Wheat Malt Germany 1.039 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Czech Saaz Whole 3.50 15.5 90 min.
1.25 oz. Czech Saaz Whole 3.50 17.6 60 min.
1.25 oz. Czech Saaz Whole 3.50 9.0 30 min.
1.00 oz. Czech Saaz Whole 3.50 0.0 0 min.
Yeast
-----
White Labs WLP800 Pilsner Lager
Water Profile
-------------
Profile: Ashburn
Profile known for:
Calcium(Ca): 31.7 ppm
Magnesium(Mg): 9.2 ppm
Sodium(Na): 20.3 ppm
Sulfate(SO4): 23.4 ppm
Chloride(Cl): 36.1 ppm
biCarbonate(HCO3): 83.0 ppm
pH: 8.32
Mash Schedule
-------------
Mash Name: German Mash Double Decoction
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Protein Rest 0 15 131 131 Infuse 138 15.00 1.50
Low Mash 2 25 143 143 Infuse 212 2.96 1.80
High Mash 20 30 156 156 Decoc 212 4.31 0.65 (Decoc Thickness)
Mash Out 15 15 172 172 Decoc 212 6.13 1.50 (Decoc Thickness)
Sparge 5 30 170 170 Infuse 170 0.00 1.80
Total Water Qts: 17.96 - After Additional Infusions
Total Water Gal: 4.49 - After Additional Infusions
Total Mash Volume Gal: 5.29 - 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.