Five Grain Dunkel
A ProMash Recipe Report
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
|
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Total Grain (Lbs):
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9.10
|
|
|
|
Anticipated OG:
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1.048
|
Plato:
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11.92
|
|
Anticipated SRM:
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12.7
|
|
|
|
Anticipated IBU:
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27.6
|
|
|
|
Brewhouse Efficiency:
|
75
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%
|
|
|
Wort Boil Time:
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60
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Minutes
|
|
|
Evaporation Rate:
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15.00
|
Percent Per Hour
|
|
|
Pre-Boil Wort Size:
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5.88
|
Gal
|
|
|
Pre-Boil Gravity:
|
1.041
|
SG
|
10.19 Plato
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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 %
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%
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Amount
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Name
|
Origin
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Potential
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SRM
|
|
39.6
|
3.60 lbs.
|
Lager Malt(2-row)
|
America
|
1.035
|
1
|
|
29.7
|
2.70 lbs.
|
Munich Malt
|
Germany
|
1.037
|
8
|
|
15.4
|
1.40 lbs.
|
Munich Malt(dark)
|
America
|
1.033
|
20
|
|
9.9
|
0.90 lbs.
|
Caramel Malt 60
|
Belgium
|
1.034
|
60
|
|
5.5
|
0.50 lbs.
|
CaraPilsner
|
France
|
1.035
|
10
|
Potential represented as SG per pound per gallon.
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Amount
|
Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
1.25 oz.
|
Hallertauer Mittelfruh
|
Pellet
|
4.00
|
24.6
|
60 min
|
|
0.50 oz.
|
Tettnanger Tettnang
|
Pellet
|
4.50
|
3.0
|
15 min
|
|
1.00 oz.
|
Tettnanger Tettnang
|
Pellet
|
4.50
|
0.0
|
0 min
|
White Labs WLP838 Southern German Lager
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Mash Type:
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Multi Step
|
|
|
Grain Lbs:
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9.10
|
|
|
Water Qts:
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9.10
|
Before Additional Infusions
|
|
Water Gal:
|
2.28
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
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1.00
|
Before Additional Infusions
|
|
Rest
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Temp
|
Time
|
|
Acid Rest:
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0
|
0 Min
|
|
Protein Rest:
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122
|
30 Min
|
|
Intermediate Rest:
|
146
|
30 Min
|
|
Saccharification Rest:
|
156
|
30 Min
|
|
Mash-out Rest:
|
170
|
15 Min
|
|
Sparge:
|
180
|
45 Min
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Total Mash Volume Gal: 3.00 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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1. 90 minute Boil
2. Recommended to pith two tubes of yeast.
3. Ferment One Week @ 55 DegF
4. Lager 4 to 6 weeks @ 28 DegF
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|
Brew Your Own Magazine
March/April 2002 p 19
by Horst D. Dornbusch
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Generated with ProMash Brewing Software |