08-02-2003 Easy Weizen
Promash Session (r-click and click save-as)
A ProMash Brewing Session Report
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Brewing Date:
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Saturday August 02, 2003
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Head Brewer:
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Jeff McClain
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Asst Brewer:
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Recipe:
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Easy Weizen
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BJCP Style and Style Guidelines
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17-A Wheat Beer, Bavarian Weizen
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Min OG:
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1.040
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Max OG:
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1.056
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Min IBU:
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10
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Max IBU:
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20
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Min Clr:
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2
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Max Clr:
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9
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Color in SRM, Lovibond
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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 Extract (Lbs):
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7.00
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Anticipated OG:
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1.040
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Plato:
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9.97
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Anticipated SRM:
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3.0
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Anticipated IBU:
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24.6
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Wort Boil Time:
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60
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Minutes
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Actual OG:
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1.040
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Plato:
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9.97
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Actual FG:
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1.012
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Plato:
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3.07
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Alc by Weight:
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2.86
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by Volume:
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3.66
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From Measured Gravities.
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ADF:
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69.2
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RDF:
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57.6
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Apparent & Real Degree of Fermentation.
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Evaporation Rate:
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5.00
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Percent Per Hour
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Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:
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Pre-Boil Wort Size:
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5.26
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Gal
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Pre-Boil Gravity:
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1.038
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SG
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9.48
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Plato
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With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
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Water Needed Pre-Boil Wort Size:
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4.41
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Gal
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Water Needed Pre-Boil Gravity:
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1.045
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SG
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11.25
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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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100.0
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7.00 lbs.
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Wheat Malt
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America
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1.038
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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
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1.00 oz.
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Willamette
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Pellet
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5.00
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24.6
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60 min
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DCL Yeast S-33 SafBrew Specialty Ale
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Profile:
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Profile known for:
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Calcium(Ca):
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0.0 ppm
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Magnesium(Mg):
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0.0 ppm
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Sodium(Na):
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0.0 ppm
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Sulfate(SO4):
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0.0 ppm
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Chloride(Cl):
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0.0 ppm
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biCarbonate(HCO3):
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0.0 ppm
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pH:
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0.00
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Water Needed For Brewing Session
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Top Up Water Added to Kettle:
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5.25
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Amount into Kettle:
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5.25
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Boil Time (min):
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60
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Evaporation Rate:
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5.00
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Amount after Boil:
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4.99
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Left in Kettle Deadspace:
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0.00
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Left in Hopback:
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0.00
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Left in Counterflow Chiller:
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0.00
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Left in Misc. Equipment:
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0.00
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Amount to Chillers:
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4.99
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Amount After Cooling (4 perc.):
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4.79
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Evaporation rate is Percent per Hour
This formulation will yield 4.79 gallons of fermentable wort.
You will need 5.25 gallons of water for the complete brewing session.
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Pitched From:
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Dry Pack
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Amount Pitched:
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10 GR
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Lag Time:
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4.00 hours
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Primary Fermenter:
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Glass
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Primary Type:
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Closed
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Days In Primary:
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0
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Primary Temperature:
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72 degrees F
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Original Gravity:
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1.040 SG
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9.97
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Plato
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Finishing Gravity:
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1.012 SG
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3.07
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Plato
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Grain/Malt/Extract/Sugar
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Origin
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Recipe Lbs
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Lbs In Stock
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Lbs Needed
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Wheat Malt
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America
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7.00
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0.00
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7.00
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Hop
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Origin
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Recipe Oz
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Oz In Stock
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Oz Needed
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Willamette - Pellet
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USA
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1.00
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0.00
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1.00
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Extras
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Recipe
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In Stock
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Needed
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Yeast
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Recipe
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In Stock
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Needed
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SafBrew Specialty Ale - (DCL Yeast S-33)
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1.00
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0.00
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1.00
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Boil lost less than normal from evaporation because of the addition of 1 gallon of LME.
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Had a STRONG ferment going in 4 hours. Mostly slowed in 24.
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1) Had a strong rolling boil when adding the LME and hops and ended up burning the LME on the bottom of the kettle. Need to turn OFF the flame when doing this in the future.
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Generated with ProMash Brewing Software |