Oktoberfest_(LarryBaker)
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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11.50
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|
|
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Anticipated OG:
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1.063
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Plato:
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15.39
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Anticipated SRM:
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12.3
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|
|
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Anticipated IBU:
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22.4
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|
|
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Brewhouse Efficiency:
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75
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%
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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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|
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Evaporation Rate:
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15.00
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Percent Per Hour
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|
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Pre-Boil Wort Size:
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5.88
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Gal
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|
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Pre-Boil Gravity:
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1.053
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SG
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13.18 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
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Origin
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Potential
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SRM
|
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69.6
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8.00 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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17.4
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2.00 lbs.
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Pale Malt(2-row)
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America
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1.036
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2
|
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8.7
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1.00 lbs.
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Crystal 40L
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America
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1.034
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40
|
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4.3
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0.50 lbs.
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Cara-Pils Dextrine Malt
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|
1.033
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2
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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
|
|
0.50 oz.
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Tettnanger Tettnang
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Pellet
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7.50
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15.6
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45 min
|
|
1.00 oz.
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Hallertau Hersbrucker
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Pellet
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2.90
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6.8
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30 min
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Amount
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Name
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Type
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Time
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|
0.75 Oz
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Irish Moss
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Fining
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30 Min.(boil)
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WYeast 2206 Bavarian Lager
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Mash Type:
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Multi Step
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|
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Grain Lbs:
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11.50
|
|
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Water Qts:
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11.50
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Before Additional Infusions
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Water Gal:
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2.88
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.00
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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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Acid Rest:
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0
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0 Min
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Protein Rest:
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12
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30 Min
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Intermediate Rest:
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0
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0 Min
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Saccharification Rest:
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15
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45 Min
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Mash-out Rest:
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180
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15 Min
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Sparge:
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180
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45 Min
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Total Mash Volume Gal: 3.80 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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OG: 1.055
FG: 1.016
Primary Fermentation: 3 days @ 50 DegF in Plastic
Secondary Fermentation: 39 days @ 50 DegF in Glass
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Oktoberfest Marzen "Festbier"
Larry Baker, Corning, NY
Zymurgy March/April 2003 p53
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Generated with ProMash Brewing Software |