Baron von BeeGee
Beer Bully
I've far from gotten a handle on lagers (one Oktoberfest that was pretty good, but not really Oktoberfesty, and one Doppelbock I've just kegged), but I thought "why not try one of the more difficult styles?? It's only time, money, and pride" and went to the LHBS today. Starter is starting as I type. The acid malt is only listed in the recipe in case my pH isn't right after the protein rest. If it's in range I'll omit it. The hop schedule isn't strictly traditional according to my research, but I think I'll like it.
04-07-2007 Oliviavar I
A ProMash Brewing Session Report
--------------------------------
Brewing Date: Saturday April 07, 2007
Head Brewer: Billy Gray
Asst Brewer: Olivia Gray
Recipe: Oliviavar I
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 9.94
Anticipated OG: 1.050 Plato: 12.28
Anticipated SRM: 4.1
Anticipated IBU: 39.4
Brewhouse Efficiency: 73 %
Wort Boil Time: 60 Minutes
Actual OG: 1.050 Plato: 12.28
Actual FG: 1.012 Plato: 3.07
Alc by Weight: 3.86 by Volume: 4.94 From Measured Gravities.
ADF: 75.0 RDF 62.4 Apparent & Real Degree of Fermentation.
Actual Mash System Efficiency: 73 %
Anticipated Points From Mash: 49.55
Actual Points From Mash: 49.55
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
90.6 9.00 lbs. Pilsener Germany 1.038 2
5.0 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
2.5 0.25 lbs. Melanoidin Malt 1.033 35
1.9 0.19 lbs. Sauer(acid) Malt 1.035 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
56.00 g. Czech Saaz Whole 3.50 24.2 60 min.
28.00 g. Czech Saaz Whole 3.50 9.3 30 min.
28.00 g. Czech Saaz Whole 3.50 6.0 15 min.
28.00 g. Czech Saaz Whole 3.50 0.0 0 min.
Yeast
-----
WYeast 2278 Czech Pils
Mash Schedule
-------------
Mash Name: Oliviavar I
Total Grain Lbs: 9.94
Total Water Qts: 8.00 - Before Additional Infusions
Total Water Gal: 2.00 - Before Additional Infusions
Tun Thermal Mass: 0.10
Grain Temp: 75 F
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Dough-in 5 15 68 68 Infuse 67 8.00 0.80
Protein Rest 5 15 122 122 Infuse 210 6.13 1.42
Saccharification R 5 60 151 151 Infuse 210 7.92 2.22
Mash out 10 5 170 170 Decoc 210 8.33 1.50 (Decoc Thickness)
04-07-2007 Oliviavar I
A ProMash Brewing Session Report
--------------------------------
Brewing Date: Saturday April 07, 2007
Head Brewer: Billy Gray
Asst Brewer: Olivia Gray
Recipe: Oliviavar I
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 9.94
Anticipated OG: 1.050 Plato: 12.28
Anticipated SRM: 4.1
Anticipated IBU: 39.4
Brewhouse Efficiency: 73 %
Wort Boil Time: 60 Minutes
Actual OG: 1.050 Plato: 12.28
Actual FG: 1.012 Plato: 3.07
Alc by Weight: 3.86 by Volume: 4.94 From Measured Gravities.
ADF: 75.0 RDF 62.4 Apparent & Real Degree of Fermentation.
Actual Mash System Efficiency: 73 %
Anticipated Points From Mash: 49.55
Actual Points From Mash: 49.55
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
90.6 9.00 lbs. Pilsener Germany 1.038 2
5.0 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
2.5 0.25 lbs. Melanoidin Malt 1.033 35
1.9 0.19 lbs. Sauer(acid) Malt 1.035 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
56.00 g. Czech Saaz Whole 3.50 24.2 60 min.
28.00 g. Czech Saaz Whole 3.50 9.3 30 min.
28.00 g. Czech Saaz Whole 3.50 6.0 15 min.
28.00 g. Czech Saaz Whole 3.50 0.0 0 min.
Yeast
-----
WYeast 2278 Czech Pils
Mash Schedule
-------------
Mash Name: Oliviavar I
Total Grain Lbs: 9.94
Total Water Qts: 8.00 - Before Additional Infusions
Total Water Gal: 2.00 - Before Additional Infusions
Tun Thermal Mass: 0.10
Grain Temp: 75 F
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Dough-in 5 15 68 68 Infuse 67 8.00 0.80
Protein Rest 5 15 122 122 Infuse 210 6.13 1.42
Saccharification R 5 60 151 151 Infuse 210 7.92 2.22
Mash out 10 5 170 170 Decoc 210 8.33 1.50 (Decoc Thickness)