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2005-07-14 Roy's Weizen large batch

A ProMash Brewing Session Report

Brewing Date: Thursday July 14, 2005
Head Brewer: Roy Roberts
Asst Brewer:   
Recipe: Roy's Weizen large batch


BJCP Style and Style Guidelines
17-A Wheat Beer, Bavarian Weizen

Min OG: 1.040 Max OG: 1.056   
Min IBU: 10 Max IBU: 20   
Min Clr: 2 Max Clr: 9  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 8.00 Wort Size (Gal): 8.00
Total Grain (Lbs): 15.50      
Anticipated OG: 1.053 Plato: 13.20
Anticipated SRM: 3.4        
Anticipated IBU: 15.5      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.050 Plato: 12.36   
Actual FG: 1.012 Plato: 3.07   
Alc by Weight: 3.90 by Volume: 4.98 From Measured Gravities.
ADF: 75.2 RDF: 62.6 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 70 %
Anticipated Points From Mash: 53.44
Actual Points From Mash: 49.88


Formulas Used
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 %
Additional Utilization Used For First Wort Hops: -10 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
3.2 0.50 lbs.  Rice Hulls    1.000 0
32.3 5.00 lbs.  Pale Malt(2-row) America 1.036 2
64.5 10.00 lbs.  Wheat Malt Germany 1.039 2

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.50 oz.  Hallertauer Mittelfruh Pellet 3.80 15.5 First WH


Yeast
WYeast 3068 Weihenstephan Weizen


Mash Schedule
Mash Name:    shit keeps cooling down on my ass
Total Grain Lbs: 15.50   
Total Water Qts: 16.00 Before Additional Infusions
Total Water Gal: 4.00 Before Additional Infusions
Tun Thermal Mass: 0.05   
Grain Temp: 75.00 F   


Step Name
Step
Time
Rest
Time
Start
Temp
Stop
Temp
Heat
Type
Infuse
Temp
Infuse
Amount
Infuse
Ratio
First Infuse 2 35 154 148 Infuse 170 16.00 1.03
Second Infuse 1 10 157 154 Infuse 211 3.18 1.24
Third Infuse 1 10 162 161 Infuse 210 3.71 1.48

Total Water Qts: 22.90 After Additional Infusions
Total Water Gal: 5.72 After Additional Infusions
Total Mash Volume Gal: 6.96 After Additional Infusions

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.




Mash Schedule


Fermentation Specifics
Pitched From: Starter
Amount Pitched: 0 mL
Lag Time: 0.00 hours

Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 9
Primary Temperature: 73 degrees F

Original Gravity: 1.050 SG 12.36 Plato
Finishing Gravity: 1.012 SG 3.07 Plato



Mash Notes
Used 3 gallons distilled plus one gallon DC tap for mash in, plus trace of CaCl2. Infused and sparged with DC tap treated with metabisulfite Last runnings 1.028 Collected about 8.25 gallons, initial boil in two kettles, brought to one kettle when volume reduced Post-boil about 7 gallons @ 1.066


Fermentation Notes
No measurements of true OG or FG




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