Liquid Bread

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09-01-2013 Bock - Maibock

Brewing Session Report

Brewing Date: Sunday September 01, 2013
Head Brewer: Ted
Asst Brewer:   
Recipe: Bock - Maibock


Recipe Specifics
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 22.00      
Anticipated OG: 1.072 Plato: 17.45
Anticipated SRM: 9.4        
Anticipated IBU: 45.4      
Brewhouse Efficiency: 53  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.069 Plato: 16.87   
Actual FG: 1.012 Plato: 3.07   
Alc by Weight: 5.91 by Volume: 7.57 From Measured Gravities.
ADF: 81.8 RDF: 68.2 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 53 %
Anticipated Points From Mash: 71.73
Actual Points From Mash: 72.00


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
45.5 10.00 lbs.  Pilsener Germany 1.038 2
27.3 6.00 lbs.  Munich Malt Germany 1.037 8
27.3 6.00 lbs.  Vienna Malt America 1.035 4

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
0.90 oz.  Tettnanger - Homegrown Whole 3.00 9.1 60 min
1.30 oz.  Mt. Hood Whole 7.60 33.3 60 min
0.65 oz.  Tettnanger - Homegrown Whole 3.00 2.2 20 min
0.40 oz.  Tettnanger - Homegrown Whole 3.00 0.8 10 min


Yeast
White Labs WLP830 German Lager


Mash Schedule
Mash Type: Single Step   
Heat Type: Direct   
Grain Lbs: 22.00   
Water Qts: 21.56 Before Additional Infusions
Water Gal: 5.39 Before Additional Infusions
Qts Water Per Lbs Grain: 0.98 Before Additional Infusions
Tun Thermal Mass: 0.00   
Grain Temp: 80 F Before Additional Infusions

Rest Temp Time
Dough In: 0 0 Min
Saccharification Rest: 155 60 Min
Mash-out Rest: 0 0 Min
Sparge: 170 45 Min

Total Mash Volume Gal: 7.15 - After Additional Infusions

Runnings Stopped At: 1.010 SG 2.56 Plato

All temperature measurements are degrees Fahrenheit.


Notes
Ph 5.2 added to mash
Fast sparge and poor crush => pre-boil 11 plato
Boil 2:40 before adding first hops



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