rhoadsrage
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WYeast 2124
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.061
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 32.2
- Color
- 33.8
- Primary Fermentation (# of Days & Temp)
- 10 days & 60
- Secondary Fermentation (# of Days & Temp)
- 30 days @ 50
- Tasting Notes
- A bit dense for Schwartz. complex roasted dark malts. 2nd place at Drunk Monk 2011
A ProMash Brewing Session Report
--------------------------------
Brewing Date: Friday August 09, 1658
Head Brewer: arh
Asst Brewer:
Recipe: Black Lighting
BJCP Style and Style Guidelines
-------------------------------
13-B European Dark Lager, Schwarzbier
Min OG: 1.044 Max OG: 1.054
Min IBU: 25 Max IBU: 35
Min Clr: 20 Max Clr: 40 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.50
Anticipated OG: 1.061 Plato: 14.99
Anticipated SRM: 33.8
Anticipated IBU: 32.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Actual OG: 1.061 Plato: 14.99
Actual FG: 1.012 Plato: 3.07
Alc by Weight: 5.06 by Volume: 6.48 From Measured Gravities.
ADF: 79.5 RDF 66.2 Apparent & Real Degree of Fermentation.
Actual Mash System Efficiency: 12 %
Anticipated Points From Mash: 61.05
Actual Points From Mash: 10.00
Pre-Boil Amounts
----------------
Evaporation Rate: 0.00 Percent Per Hour
Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:
Pre-Boil Wort Size: 5.00 Gal
Pre-Boil Gravity: 1.061 SG 14.99 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: 2.76 Gal
Water Needed Pre-Boil Gravity: 1.111 SG 26.08 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
-----------------------------------------------------------------------------
2.2 0.25 lbs. Carafa Germany 1.030 400
2.2 0.25 lbs. Roasted Barley America 1.028 450
4.3 0.50 lbs. Chocolate Malt America 1.029 350
2.2 0.25 lbs. Crystal 40L America 1.034 40
2.2 0.25 lbs. Extra Special Malt 1.030 130
52.2 6.00 lbs. Munich Malt(2-row) America 1.035 6
34.8 4.00 lbs. Pilsener Germany 1.038 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Hallertau Hersbrucker Pellet 4.30 20.1 60 min.
0.50 oz. Hallertau Hersbrucker Pellet 4.30 5.1 30 min.
0.50 oz. Hallertau Hersbrucker Pellet 4.30 1.7 5 min.
0.25 oz. Tettnanger Pellet 3.90 0.8 5 min.
0.25 oz. Spalter Spalt Pellet 3.90 4.6 60 min.
Yeast
-----
WYeast 2124 Bohemian Lager
Water Profile
-------------
Profile: Chicago's finest
Profile known for:
Calcium(Ca): 33.6 ppm
Magnesium(Mg): 11.9 ppm
Sodium(Na): 5.9 ppm
Sulfate(SO4): 26.8 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.2 ppm
pH: 7.48
Mash Schedule
-------------
Mash Name:
Total Grain Lbs: 11.50
Total Water Qts: 11.50 - Before Additional Infusions
Total Water Gal: 2.88 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 80 F
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
sacch 5 60 154 154 Infuse 168 11.50 1.00
mash out 5 10 169 169 Infuse 210 5.05 1.44
Total Water Qts: 16.55 - After Additional Infusions
Total Water Gal: 4.14 - After Additional Infusions
Total Mash Volume Gal: 5.06 - 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: 0.00 Sparge Deadspace: 0.00 Total Into Mash: 0.00
Total Grain Lbs: 11.50 Qts Per Lbs: 1.44 Total From Mash: 2.76
Mash Gallons: 4.14
Grain Absorption: 1.38
Amount Lost in Lauter Tun Deadspace,
Grant and Misc. to Kettle: 0.00
Top Up Water Added to Kettle: 0.00
Amount into Kettle: 2.76
Boil Time (min): 60.00 Evaporation Rate: 0.00
Amount after Boil: 2.76
Left in Kettle Deadspace: 0.00
Left in Hopback: 0.00
Left in Counterflow Chiller: 0.00
Left in Other Equipment / Other Absorption: 0.00
Amount to Chillers: 2.76
Amount After Cooling (4 perc.): 2.65
Grain absorption rate is: 0.12 (Gallons Per Lbs)
Evaporation rate is Percent per Hour
This formulation will yield 2.65 gallons of fermentable wort.
You will need 4.14 gallons of water for the complete brewing session.
Efficiency Specifics
--------------------
Recipe Efficiency Setting: 75 %
With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
Target Volume (Gal): 2.76
Estimated OG: 1.111 Plato: 26.08
Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
Target Volume (Gal): 5.00
Estimated OG: 1.061 Plato: 14.99
Post-Boil Targets:
Target Volume (Gal): 5.00
Estimated OG: 1.061 Plato: 14.99
Recorded Actuals - Measurement Taken In Kettle:
Recorded Volume (Gal): 5.00
Recorded OG: 1.010 Plato: 2.56
At 100 percent extraction from the maximum mash potential:
Total Points: 81.40
Points From Mash: 81.40
Points From Extract/Sugar: 0.00
With the recipe efficiency setting, you should have achieved:
Total Points: 61.05
Points From Mash: 61.05
Points From Extract/Sugar: 0.00
Actuals achieved were:
Actual Points From Mash: 10.00
Actual Mash System Efficiency: 12
Fermentation Specifics
----------------------
Pitched From: Starter
Amount Pitched: 0 mL
Lag Time: 0.00 hours
Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 0
Primary Temperature: 0 degrees F
Inventory Analysis
------------------
Grain/Malt/Extract/Sugar Origin Recipe Lbs Lbs In Stock Lbs Needed
--------------------------------------------------------------------------------------
Carafa Germany 0.25 0.00 0.25
Roasted Barley America 0.25 0.00 0.25
Chocolate Malt America 0.50 0.00 0.50
Crystal 40L America 0.25 0.00 0.25
Extra Special Malt 0.25 0.00 0.25
Munich Malt(2-row) America 6.00 0.00 6.00
Pilsener Germany 4.00 0.00 4.00
Hop Origin Recipe Oz Oz In Stock Oz Needed
------------------------------------------------------------------------------------
Hallertau Hersbrucker - Pellet Germany 1.00 0.00 1.00
Hallertau Hersbrucker - Pellet Germany 0.50 0.00 0.50
Hallertau Hersbrucker - Pellet Germany 0.50 0.00 0.50
Tettnanger - Pellet USA 0.25 0.00 0.25
Spalter Spalt - Pellet Germany 0.25 0.00 0.25
Extras Recipe In Stock Needed
-------------------------------------------------------
Yeast Recipe In Stock Needed
-------------------------------------------------------
Bohemian Lager 1.00 0.00 1.00
(WYeast 2124)
Notes
-----
primary 60oF 10 days
secondary 50oF 30 days
--------------------------------
Brewing Date: Friday August 09, 1658
Head Brewer: arh
Asst Brewer:
Recipe: Black Lighting
BJCP Style and Style Guidelines
-------------------------------
13-B European Dark Lager, Schwarzbier
Min OG: 1.044 Max OG: 1.054
Min IBU: 25 Max IBU: 35
Min Clr: 20 Max Clr: 40 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.50
Anticipated OG: 1.061 Plato: 14.99
Anticipated SRM: 33.8
Anticipated IBU: 32.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Actual OG: 1.061 Plato: 14.99
Actual FG: 1.012 Plato: 3.07
Alc by Weight: 5.06 by Volume: 6.48 From Measured Gravities.
ADF: 79.5 RDF 66.2 Apparent & Real Degree of Fermentation.
Actual Mash System Efficiency: 12 %
Anticipated Points From Mash: 61.05
Actual Points From Mash: 10.00
Pre-Boil Amounts
----------------
Evaporation Rate: 0.00 Percent Per Hour
Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:
Pre-Boil Wort Size: 5.00 Gal
Pre-Boil Gravity: 1.061 SG 14.99 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: 2.76 Gal
Water Needed Pre-Boil Gravity: 1.111 SG 26.08 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
-----------------------------------------------------------------------------
2.2 0.25 lbs. Carafa Germany 1.030 400
2.2 0.25 lbs. Roasted Barley America 1.028 450
4.3 0.50 lbs. Chocolate Malt America 1.029 350
2.2 0.25 lbs. Crystal 40L America 1.034 40
2.2 0.25 lbs. Extra Special Malt 1.030 130
52.2 6.00 lbs. Munich Malt(2-row) America 1.035 6
34.8 4.00 lbs. Pilsener Germany 1.038 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Hallertau Hersbrucker Pellet 4.30 20.1 60 min.
0.50 oz. Hallertau Hersbrucker Pellet 4.30 5.1 30 min.
0.50 oz. Hallertau Hersbrucker Pellet 4.30 1.7 5 min.
0.25 oz. Tettnanger Pellet 3.90 0.8 5 min.
0.25 oz. Spalter Spalt Pellet 3.90 4.6 60 min.
Yeast
-----
WYeast 2124 Bohemian Lager
Water Profile
-------------
Profile: Chicago's finest
Profile known for:
Calcium(Ca): 33.6 ppm
Magnesium(Mg): 11.9 ppm
Sodium(Na): 5.9 ppm
Sulfate(SO4): 26.8 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.2 ppm
pH: 7.48
Mash Schedule
-------------
Mash Name:
Total Grain Lbs: 11.50
Total Water Qts: 11.50 - Before Additional Infusions
Total Water Gal: 2.88 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 80 F
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
sacch 5 60 154 154 Infuse 168 11.50 1.00
mash out 5 10 169 169 Infuse 210 5.05 1.44
Total Water Qts: 16.55 - After Additional Infusions
Total Water Gal: 4.14 - After Additional Infusions
Total Mash Volume Gal: 5.06 - 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: 0.00 Sparge Deadspace: 0.00 Total Into Mash: 0.00
Total Grain Lbs: 11.50 Qts Per Lbs: 1.44 Total From Mash: 2.76
Mash Gallons: 4.14
Grain Absorption: 1.38
Amount Lost in Lauter Tun Deadspace,
Grant and Misc. to Kettle: 0.00
Top Up Water Added to Kettle: 0.00
Amount into Kettle: 2.76
Boil Time (min): 60.00 Evaporation Rate: 0.00
Amount after Boil: 2.76
Left in Kettle Deadspace: 0.00
Left in Hopback: 0.00
Left in Counterflow Chiller: 0.00
Left in Other Equipment / Other Absorption: 0.00
Amount to Chillers: 2.76
Amount After Cooling (4 perc.): 2.65
Grain absorption rate is: 0.12 (Gallons Per Lbs)
Evaporation rate is Percent per Hour
This formulation will yield 2.65 gallons of fermentable wort.
You will need 4.14 gallons of water for the complete brewing session.
Efficiency Specifics
--------------------
Recipe Efficiency Setting: 75 %
With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
Target Volume (Gal): 2.76
Estimated OG: 1.111 Plato: 26.08
Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
Target Volume (Gal): 5.00
Estimated OG: 1.061 Plato: 14.99
Post-Boil Targets:
Target Volume (Gal): 5.00
Estimated OG: 1.061 Plato: 14.99
Recorded Actuals - Measurement Taken In Kettle:
Recorded Volume (Gal): 5.00
Recorded OG: 1.010 Plato: 2.56
At 100 percent extraction from the maximum mash potential:
Total Points: 81.40
Points From Mash: 81.40
Points From Extract/Sugar: 0.00
With the recipe efficiency setting, you should have achieved:
Total Points: 61.05
Points From Mash: 61.05
Points From Extract/Sugar: 0.00
Actuals achieved were:
Actual Points From Mash: 10.00
Actual Mash System Efficiency: 12
Fermentation Specifics
----------------------
Pitched From: Starter
Amount Pitched: 0 mL
Lag Time: 0.00 hours
Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 0
Primary Temperature: 0 degrees F
Inventory Analysis
------------------
Grain/Malt/Extract/Sugar Origin Recipe Lbs Lbs In Stock Lbs Needed
--------------------------------------------------------------------------------------
Carafa Germany 0.25 0.00 0.25
Roasted Barley America 0.25 0.00 0.25
Chocolate Malt America 0.50 0.00 0.50
Crystal 40L America 0.25 0.00 0.25
Extra Special Malt 0.25 0.00 0.25
Munich Malt(2-row) America 6.00 0.00 6.00
Pilsener Germany 4.00 0.00 4.00
Hop Origin Recipe Oz Oz In Stock Oz Needed
------------------------------------------------------------------------------------
Hallertau Hersbrucker - Pellet Germany 1.00 0.00 1.00
Hallertau Hersbrucker - Pellet Germany 0.50 0.00 0.50
Hallertau Hersbrucker - Pellet Germany 0.50 0.00 0.50
Tettnanger - Pellet USA 0.25 0.00 0.25
Spalter Spalt - Pellet Germany 0.25 0.00 0.25
Extras Recipe In Stock Needed
-------------------------------------------------------
Yeast Recipe In Stock Needed
-------------------------------------------------------
Bohemian Lager 1.00 0.00 1.00
(WYeast 2124)
Notes
-----
primary 60oF 10 days
secondary 50oF 30 days
