Brewpastor
Beer, not rocket chemistry
A recipe for the Chairman:
Cheyco Fest
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): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 21.13
Anticipated OG: 1.05871 Plato: 14.437
Anticipated SRM: 11.0
Anticipated IBU: 21.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
71.0 15.00 lbs. Vienna Malt Germany 1.03700 3
23.7 5.00 lbs. Pilsener Germany 1.03800 2
4.7 1.00 lbs. Crystal 55L Great Britian 1.03400 55
0.6 0.13 lbs. Carafa Special Germany 1.03000 600
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Hallertauer Mittelfruh Whole 4.50 14.5 60 min.
1.50 oz. Hallertauer Mittelfruh Whole 4.50 7.4 30 min.
Yeast
-----
White Labs WLP820 Octoberfest - Marzen
Mash Schedule
-------------
Mash Name: Cheyco Fest
Total Grain Lbs: 21.13
Total Water Qts: 26.41 - Before Additional Infusions
Total Water Gal: 6.60 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 80.00 F
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Beta 5 35 140 138 Infuse 149 26.41 1.25
Alpha 5 20 158 156 Infuse 210 11.78 1.81
Mash Out 10 10 177 177 Direct --- ------- ----
Total Water Qts: 38.19 - After Additional Infusions
Total Water Gal: 9.55 - After Additional Infusions
Total Mash Volume Gal: 11.24 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
Enjoy- BP
Cheyco Fest
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): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 21.13
Anticipated OG: 1.05871 Plato: 14.437
Anticipated SRM: 11.0
Anticipated IBU: 21.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
71.0 15.00 lbs. Vienna Malt Germany 1.03700 3
23.7 5.00 lbs. Pilsener Germany 1.03800 2
4.7 1.00 lbs. Crystal 55L Great Britian 1.03400 55
0.6 0.13 lbs. Carafa Special Germany 1.03000 600
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Hallertauer Mittelfruh Whole 4.50 14.5 60 min.
1.50 oz. Hallertauer Mittelfruh Whole 4.50 7.4 30 min.
Yeast
-----
White Labs WLP820 Octoberfest - Marzen
Mash Schedule
-------------
Mash Name: Cheyco Fest
Total Grain Lbs: 21.13
Total Water Qts: 26.41 - Before Additional Infusions
Total Water Gal: 6.60 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 80.00 F
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Beta 5 35 140 138 Infuse 149 26.41 1.25
Alpha 5 20 158 156 Infuse 210 11.78 1.81
Mash Out 10 10 177 177 Direct --- ------- ----
Total Water Qts: 38.19 - After Additional Infusions
Total Water Gal: 9.55 - After Additional Infusions
Total Mash Volume Gal: 11.24 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
Enjoy- BP
