Evan!
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- SafLager S-23
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.051
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 60
- IBU
- 28.4
- Color
- 11.7
- Primary Fermentation (# of Days & Temp)
- 10 days @ 54f
- Secondary Fermentation (# of Days & Temp)
- 8 weeks @ 38f
Lil Brudder's Golden Lager
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
03-A European Amber Lager, Vienna Lager
Min OG: 1.046 Max OG: 1.052
Min IBU: 18 Max IBU: 30
Min Clr: 10 Max Clr: 16 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 8.75
Anticipated OG: 1.051 Plato: 12.72
Anticipated SRM: 11.7
Anticipated IBU: 28.4
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.044 SG 10.88 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: Tinseth
Tinseth Concentration Factor: 1.30
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
62.9 5.50 lbs. Gleneagle's Maris Otter Pale Great Britain 1.038 5
22.9 2.00 lbs. Pilsener Malt(2-Row) Continental Eu 1.035 1
8.6 0.75 lbs. CaraMunich Malt Belgium 1.033 75
5.7 0.50 lbs. Biscuit Malt Great Britain 1.035 35
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.25 oz. Hallertauer Whole 4.00 19.0 60 min.
1.00 oz. Hallertauer Whole 4.00 9.2 20 min.
0.50 oz. Saazer Whole 3.30 0.3 1 min.
1.00 oz. Saazer Whole 3.30 0.0 Dry Hop
Yeast
-----
DCL Yeast S-23 SafLager W. Euro Lager
Mash Schedule
-------------
Mash Name: German Mash Double Decoction
Total Grain Lbs: 8.75
Total Water Qts: 10.63 - Before Additional Infusions
Total Water Gal: 2.66 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 70.00 F
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Protein Rest 5 90 122 122 Infuse 130 10.63 1.21
Low Mash 70 65 152 152 Decoc 212 4.73 0.65 (Decoc Thickness)
High Mash 35 45 159 159 Decoc 212 1.55 1.50 (Decoc Thickness)
Sparge 5 10 168 168 Infuse 180 9.28 2.28
Total Water Qts: 19.92 - After Additional Infusions
Total Water Gal: 4.98 - After Additional Infusions
Total Mash Volume Gal: 5.68 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
Step Time for Decoction Steps represent how far back in time the Decoction was pulled.
Infusion amounts for Decoction Steps represent the amount pulled for the Decoction.
Infusion ratios for Decoction Steps represent the Decoction Thickness.
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
03-A European Amber Lager, Vienna Lager
Min OG: 1.046 Max OG: 1.052
Min IBU: 18 Max IBU: 30
Min Clr: 10 Max Clr: 16 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 8.75
Anticipated OG: 1.051 Plato: 12.72
Anticipated SRM: 11.7
Anticipated IBU: 28.4
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.044 SG 10.88 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: Tinseth
Tinseth Concentration Factor: 1.30
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
62.9 5.50 lbs. Gleneagle's Maris Otter Pale Great Britain 1.038 5
22.9 2.00 lbs. Pilsener Malt(2-Row) Continental Eu 1.035 1
8.6 0.75 lbs. CaraMunich Malt Belgium 1.033 75
5.7 0.50 lbs. Biscuit Malt Great Britain 1.035 35
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.25 oz. Hallertauer Whole 4.00 19.0 60 min.
1.00 oz. Hallertauer Whole 4.00 9.2 20 min.
0.50 oz. Saazer Whole 3.30 0.3 1 min.
1.00 oz. Saazer Whole 3.30 0.0 Dry Hop
Yeast
-----
DCL Yeast S-23 SafLager W. Euro Lager
Mash Schedule
-------------
Mash Name: German Mash Double Decoction
Total Grain Lbs: 8.75
Total Water Qts: 10.63 - Before Additional Infusions
Total Water Gal: 2.66 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 70.00 F
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Protein Rest 5 90 122 122 Infuse 130 10.63 1.21
Low Mash 70 65 152 152 Decoc 212 4.73 0.65 (Decoc Thickness)
High Mash 35 45 159 159 Decoc 212 1.55 1.50 (Decoc Thickness)
Sparge 5 10 168 168 Infuse 180 9.28 2.28
Total Water Qts: 19.92 - After Additional Infusions
Total Water Gal: 4.98 - After Additional Infusions
Total Mash Volume Gal: 5.68 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
Step Time for Decoction Steps represent how far back in time the Decoction was pulled.
Infusion amounts for Decoction Steps represent the amount pulled for the Decoction.
Infusion ratios for Decoction Steps represent the Decoction Thickness.
