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Old 04-03-2007, 03:19 AM   #1
Biermann
Reinvented Biermann
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Mar 2006
East Peoria, IL
Posts: 1,461
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Recipe Type: All Grain   
Yeast: WLP 840   
Yeast Starter: 1 Liter   
Batch Size (Gallons): 5   
Original Gravity: 1.064   
Final Gravity: 1.016   
IBU: 31.5   
Boiling Time (Minutes): 60   
Color: orange   
Primary Fermentation (# of Days & Temp): 52 degrees   
Secondary Fermentation (# of Days & Temp): lager 3 months   

IRV Oktoberfest

A ProMash Recipe Report

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

03-B European Amber Lager, Oktoberfest/Maerzen

Min OG: 1.050 Max OG: 1.056
Min IBU: 20 Max IBU: 28
Min Clr: 7 Max Clr: 14 Color in SRM, Lovibond

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

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.50
Anticipated OG: 1.064 Plato: 15.61
Anticipated SRM: 11.5
Anticipated IBU: 31.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

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

Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 5.56 Gal
Pre-Boil Gravity: 1.057 SG 14.13 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
-----------------------------------------------------------------------------
43.5 5.00 lbs. Pilsener Germany 1.038 2
43.5 5.00 lbs. Munich Malt Germany 1.037 8
8.7 1.00 lbs. Munich Malt(dark) America 1.033 20
4.3 0.50 lbs. Crystal 60L America 1.034 60

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.25 oz. Hallertau Hersbrucker Whole 4.75 24.9 60 min.
1.25 oz. Hallertau Hersbrucker Whole 4.75 6.6 15 min.


Yeast
White Labs American Lager Yeast WLP 840 (or Bavarian lager yeast if you want a richer flavor) Either is ok.

-------------



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

Mash Type: Double Step

Grain Lbs: 11.50
Water Qts: 0.00 - Before Additional Infusions
Water Gal: 0.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 0.00 - Before Additional Infusions

Protein Rest: 122 Time 20
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 170 Time: 10
Sparge Temp : 170 Time: 60

Total Mash Volume Gal: 3.57- Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.
__________________
--------------------------------------------------------
On Draft: Old, Stale, Oxidized beer


Holding tanks:Sold
Conical #1:Sold
Bottles: Nichts
On Deck:

 
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Old 05-03-2007, 05:22 AM   #2
Biermann
Reinvented Biermann
HBT_LIFETIMESUPPORTER.png
 
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Mar 2006
East Peoria, IL
Posts: 1,461
Liked 32 Times on 20 Posts


BTW, tastes great out of primary.. . . Let lager a minimum of 30 days. I produced this in March, and serve it in September for Oktoberfest.

Prost!!!
__________________
--------------------------------------------------------
On Draft: Old, Stale, Oxidized beer


Holding tanks:Sold
Conical #1:Sold
Bottles: Nichts
On Deck:

 
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