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hAlt! Hammerzeit!

A ProMash Recipe Report



BJCP Style and Style Guidelines
07-C Amber Hybrid Beer, Dusseldorfer Altbier

Min OG: 1.046 Max OG: 1.054   
Min IBU: 35 Max IBU: 50   
Min Clr: 13 Max Clr: 17  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 18.00      
Anticipated OG: 1.051 Plato: 12.68
Anticipated SRM: 9.6        
Anticipated IBU: 47.4      
Brewhouse Efficiency: 85  %   
Wort Boil Time: 60  Minutes   


Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 12.94  Gal   
Pre-Boil Gravity: 1.044  SG 10.85 Plato


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 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
88.9 16.00 lbs.  Munich Malt Germany 1.037 8
5.6 1.00 lbs.  Munich Malt Belgium 1.038 17
5.6 1.00 lbs.  Melanoidin Malt    1.033 20

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
0.80 oz.  Northern Brewer Pellet 8.90 15.8 60 min
1.00 oz.  Columbus Pellet 14.20 31.6 60 min


Extras
Amount Name Type Time
0.50 Unit(s)  Whirlfloc Fining 15 Min.(boil)


Yeast
WYeast 2565 Kolsch


Mash Schedule
Mash Type: Multi Step   
Grain Lbs: 18.00   
Water Qts: 22.50 Before Additional Infusions
Water Gal: 5.63 Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 Before Additional Infusions

Rest Temp Time
Acid Rest: 95 0 Min
Protein Rest: 122 0 Min
Intermediate Rest: 0 0 Min
Saccharification Rest: 149 0 Min
Mash-out Rest: 170 0 Min
Sparge: 170 0 Min

Total Mash Volume Gal: 7.07 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes
Dreimaischverfahren
dough in with 1.25 qt/lb
dough in to 95F, rest 20min
pull 1/4 thick decoction
- raise to 122F, hold 15min
- raise to 149F, hold 15min
- raise to boil, boil 30min
- re-add to main mash, adjust to 122F
rest 15min @ 122F
pull 1/4 thick decoction
- raise to 149F, hold 15min
- raise to boil, boil 30min
- re-add to main mash, adjust to 149F
rest 30min @ 149F
pull 1/3 thin decoction
- raise to boil, boil 20min
- re-add to main mash, adjust to mash out
mash out to 168-170F




Generated with ProMash Brewing Software

© 2004-2011 Biergötter Homebrew Club. Disclaimer.
Last Modified: Sunday, 08-Nov-2009 12:42:18 MST