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Old 07-15-2009, 03:49 AM   #1
The Pol
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Default Hugh Hefe Brew Day 7-18-09 (Saturday)

Planning to do a brewcast starting at 10am eastern!

http://www.livestream.com/brewbeastv21





Water profile:

Ca=250 SO4=244 Mg=23 Na=60 Cl=106 HCO3=270


Mash Water Additions:

MgSO4=3.5 grams CaCO3=7 grams NaCl=2.6 grams CaCl2=.05 grams CaSO4=4.16 grams
BUFFER 5.2


Sparge water Additions:

MgSO4=5.3 grams CaCO3=11.4 grams NaCl=4.3 grams CaCl2=.07 grams CaSO4=6.76 grams


A ProMash Brewing Session Report
--------------------------------
Recipe: Hugh Heffe

BJCP Style and Style Guidelines
-------------------------------

15-A German Wheat and Rye Beer, Weizen/Weissbier

Min OG: 1.044 Max OG: 1.052
Min IBU: 8 Max IBU: 15
Min Clr: 2 Max Clr: 8 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 8.05
Anticipated OG: 1.045 Plato: 11.15
Anticipated SRM: 2.9
Anticipated IBU: 10.3
Brewhouse Efficiency: 82 %
Wort Boil Time: 100 Minutes

Actual OG: 1.045 Plato: 11.15
Actual FG: 1.012 Plato: 3.07

Alc by Weight: 3.37 by Volume: 4.32 From Measured Gravities.
ADF: 72.5 RDF 60.3 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 82 %
Anticipated Points From Mash: 44.84
Actual Points From Mash: 44.84


Pre-Boil Amounts
----------------

Evaporation Rate: 1.50 Gallons Per Hour

Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:

Pre-Boil Wort Size: 8.00 Gal
Pre-Boil Gravity: 1.031 SG 7.76 Plato

With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Water Needed Pre-Boil Wort Size: 8.06 Gal
Water Needed Pre-Boil Gravity: 1.031 SG 7.70 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


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
60.6 4.88 lbs. Wheat Malt Belgium 1.038 2
27.3 2.20 lbs. Pilsener Belgium 1.037 2
12.1 0.98 lbs. Pale Malt(6-row) Rahr America 1.035 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.45 oz. Mt. Hood Whole 5.10 10.3 100 min.


Yeast
-----

White Labs WLP300 Hefeweizen Ale


Mash Schedule
-------------

Mash Name:

Total Grain Lbs: 8.05
Total Water Qts: 16.10 - Before Additional Infusions
Total Water Gal: 4.03 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 65 F


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Sacc. Rest 5 50 152 152 Infuse 160 16.10 2.00
Mashout 20 5 168 168 Direct --- ------- ----


Total Water Qts: 16.10 - After Additional Infusions
Total Water Gal: 4.03 - After Additional Infusions
Total Mash Volume Gal: 4.67 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.


Water Needed For Brewing Session
--------------------------------

Sparge Amount: 6.50 Sparge Deadspace: 0.00 Total Into Mash: 6.50

Total Grain Lbs: 8.05 Qts Per Lbs: 2.00 Total From Mash: 3.06
Mash Gallons: 4.03
Grain Absorption: 0.97

Amount Lost in Lauter Tun Deadspace,
Grant and Misc. to Kettle: 1.50

Top Up Water Added to Kettle: 0.00
Amount into Kettle: 8.06

Boil Time (min): 100.00 Evaporation Rate: 1.50
Amount after Boil: 5.56

Left in Kettle Deadspace: 0.30
Left in Hopback: 0.00
Left in Counterflow Chiller: 0.00
Left in Other Equipment / Other Absorption: 0.00

Amount to Chillers: 5.26
Amount After Cooling (4 perc.): 5.05



Grain absorption rate is: 0.12 (Gallons Per Lbs)

Evaporation rate is Gallons Per Hour

This formulation will yield 5.05 gallons of fermentable wort.

You will need 10.52 gallons of water for the complete brewing session.


Efficiency Specifics
--------------------
Recipe Efficiency Setting: 82 %


With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Target Volume (Gal): 8.06
Estimated OG: 1.031 Plato: 7.70


Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:

Target Volume (Gal): 8.00
Estimated OG: 1.031 Plato: 7.76


Post-Boil Targets:

Target Volume (Gal): 5.50
Estimated OG: 1.045 Plato: 11.15


Recorded Actuals - Measurement Taken In Kettle:

Recorded Volume (Gal): 5.50
Recorded OG: 1.045 Plato: 11.15


At 100 percent extraction from the maximum mash potential:

Total Points: 54.68
Points From Mash: 54.68
Points From Extract/Sugar: 0.00


With the recipe efficiency setting, you should have achieved:

Total Points: 44.84
Points From Mash: 44.84
Points From Extract/Sugar: 0.00


Actuals achieved were:

Actual Points From Mash: 44.84
Actual Mash System Efficiency: 82


Fermentation Specifics
----------------------

Pitched From: Starter
Amount Pitched: 10 mL
Lag Time: 24.00 hours

Primary Fermenter: Plastic
Primary Type: Closed
Days In Primary: 14
Primary Temperature: 68 degrees F



Bottling/Kegging Specifics
--------------------------

Bottling Date: Thursday April 30, 2009
Desired Carbonation Level: 2.60 Volumes CO2
Fermentation Temperature: 68 F

Amount Kegged: 5.00 Gallons
Days Conditioned: 14
Carbonation Method: Forced
Carbonation Temperature: 38 F
Pressure Used: 12.30 Psi


Inventory Analysis
------------------

Grain/Malt/Extract/Sugar Origin Recipe Lbs Lbs In Stock Lbs Needed
--------------------------------------------------------------------------------------

Wheat Malt Belgium 4.88 5.00 0.00
Pilsener Belgium 2.20 6.75 0.00
Pale Malt(6-row) Rahr America 0.98 1.00 0.00


Hop Origin Recipe Oz Oz In Stock Oz Needed
------------------------------------------------------------------------------------
Mt. Hood - Whole USA 0.45 2.00 0.00


Extras Recipe In Stock Needed
-------------------------------------------------------



Yeast Recipe In Stock Needed
-------------------------------------------------------
Hefeweizen Ale 1.00 1.00 0.00
(White Labs WLP300)

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Last edited by The Pol; 07-18-2009 at 02:50 PM.
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Old 07-15-2009, 03:56 PM   #2
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Great name, I can't believe I haven't heard that one before.

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Old 07-15-2009, 04:02 PM   #3
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Very nice, that is a whole lot of details there. I was wondering why you have the Ca so high though? What are you trying to bring out of the beer? Does this beer benefit from the hardness being up there?

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Old 07-15-2009, 04:16 PM   #4
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Quote:
Originally Posted by humann_brewing View Post
Very nice, that is a whole lot of details there. I was wondering why you have the Ca so high though? What are you trying to bring out of the beer? Does this beer benefit from the hardness being up there?
This is a Dortmund water profile... Mosher I think. I am just trying to bring out the malt more, keep the hops back. I wish there was a "Hefe" water profile, but there isnt. I used a pale ale profile for my SNPA, this I am just trying a Dortmund to keep the hops back where they belong so that I can taste the malt and the yeast characteristics.
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Old 07-15-2009, 04:50 PM   #5
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Quote:
Originally Posted by The Pol View Post
This is a Dortmund water profile... Mosher I think. I am just trying to bring out the malt more, keep the hops back. I wish there was a "Hefe" water profile, but there isnt. I used a pale ale profile for my SNPA, this I am just trying a Dortmund to keep the hops back where they belong so that I can taste the malt and the yeast characteristics.
hmm.... I don't know why that profile would have more sulfate than cloride if it was trying to enhance the malt. Typically a CL to SO4 ratio like yours would lead to enhancing the bitterness, you would need to reverse those number to enhance the malt.

I see what you mean, the profile for Dortmund germany in beersmith has the following description:

Hard water for strong, well hopped amber lagers. Enhances malty flavor of beer.

It also has numbers close to the same range as yours.
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Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Kriek, 1.052 12/11,
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Old 07-15-2009, 05:09 PM   #6
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Quote:
Originally Posted by humann_brewing View Post
hmm.... I don't know why that profile would have more sulfate than cloride if it was trying to enhance the malt. Typically a CL to SO4 ratio like yours would lead to enhancing the bitterness, you would need to reverse those number to enhance the malt.

I see what you mean, the profile for Dortmund germany in beersmith has the following description:

Hard water for strong, well hopped amber lagers. Enhances malty flavor of beer.

It also has numbers close to the same range as yours.
Yeah, I mean I am sort of new to building my water, so I am winging it. I mean, I used to use half distilled and half spring water so there was no science to it.

I did notice a difference in the hop perception when I used Moshers ideal pale ale profile. We will see how this works out!
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Old 07-17-2009, 01:14 PM   #7
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Well, family is in town for the new baby and they arent leaving til Saturday morning. I will begin my brewcast at 12NOON this coming Saturday, the 18th.

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Old 07-17-2009, 04:06 PM   #8
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I will have to tune in for this! I will be kegging my Hefe tomorrow.

My system is nearly complete, Pol... Just have to install the stir motor and run my 240v line to the garage

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Old 07-17-2009, 09:12 PM   #9
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Quote:
Originally Posted by brrman View Post
I will have to tune in for this! I will be kegging my Hefe tomorrow.

My system is nearly complete, Pol... Just have to install the stir motor and run my 240v line to the garage
Sweet, I want to see yours run too!
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Old 07-18-2009, 12:10 PM   #10
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Well, update again, I will be mashing in around 10AM today... that is the plan.

Water salts are measured, HLT is almost up to temp, hops are measured and the grain is getting crushed here in about 15 minutes.

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