2002-11-02 Roy's Weizen 2.0
A ProMash Brewing Session Report
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Brewing Date:
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Saturday November 02, 2002
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Head Brewer:
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Roy Roberts
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Asst Brewer:
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Recipe:
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Roy's Weizen 2.0
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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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8.00
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Wort Size (Gal):
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8.00
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Total Grain (Lbs):
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13.50
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Anticipated OG:
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1.046
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Plato:
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11.33
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Anticipated SRM:
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3.3
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Anticipated IBU:
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16.4
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Brewhouse Efficiency:
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75
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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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Actual OG:
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1.041
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Plato:
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10.23
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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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2.98
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by Volume:
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3.81
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From Measured Gravities.
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ADF:
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70.0
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RDF:
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58.2
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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82 %
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Anticipated Points From Mash:
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45.56
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Actual Points From Mash:
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49.82
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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 First Wort 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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3.7
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0.50 lbs.
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Rice Hulls
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1.000
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0
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29.6
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4.00 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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66.7
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9.00 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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Perle
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Whole
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6.50
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16.4
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First WH
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WYeast 3068 Weihenstephan Weizen
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Mash Name:
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Twostep_60_70
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Total Grain Lbs:
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13.50
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Total Water Qts:
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13.00
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Before Additional Infusions
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Total Water Gal:
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3.25
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Before Additional Infusions
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Tun Thermal Mass:
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0.00
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Grain Temp:
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75.00 F
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Step Name
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Step
Time
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Rest
Time
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Start
Temp
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Stop
Temp
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Heat
Type
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Infuse
Temp
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Infuse
Amount
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Infuse
Ratio
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Beta Amylase
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2
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30
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135
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141
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Infuse
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147
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13.00
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0.96
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Alpha Amylase
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2
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30
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158
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156
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Infuse
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211
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5.04
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1.34
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Mashout
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15
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10
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177
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177
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Direct
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Total Water Qts:
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18.04
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After Additional Infusions
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Total Water Gal:
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4.51
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After Additional Infusions
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Total Mash Volume Gal:
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5.59
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After Additional Infusions
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Runnings Stopped At: 1.010 SG 2.56 Plato
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
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Pitched From:
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Starter
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Amount Pitched:
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500 mL
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Lag Time:
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0.00 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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70 degrees F
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Original Gravity:
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1.041 SG
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10.23
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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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Bottling/Kegging Specifics
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Bottling Date:
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Saturday November 23, 2002
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Desired Carbonation Level:
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2.70 Volumes CO2
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Fermentation Temperature:
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71 F
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Amount In Bottles:
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5.00 Gallons
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Days Conditioned:
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0
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Carbonation Method:
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Natural
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Priming Medium Used:
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Corn Sugar
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Amount of Priming Used:
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5.03 Oz
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Amount of Liquid Added:
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0.14 Gal
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Amount Kegged:
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4.00 Gallons
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Days Conditioned:
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0
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Carbonation Method:
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Forced
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Carbonation Temperature:
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42 F
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Pressure Used:
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0.00 Psi
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sparge slowed near end, put on boil and added runnings later, total ~7 gal.
final runnings still ~1.020
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added Campden-treated cold water to carboys - splitting yeast and cooled wort between them
undiluted wort @ 1.074
diluted: ~ 5 gallons 6 gallon carboy 1.042; ~4 gallons in 5 gallon carboy 1.040
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Tastes good at bottling. Bottled the larger carboy and put smaller into Tap-A-Draft using 1 oz sugar in each of two filled completely, the filled remaining bottle to about 1/3 and force carbonating.
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Generated with ProMash Brewing Software |