Baron von BeeGee
Beer Bully
Well, this one's just about in the books. Just waiting for the wort to chill down so I can pitch the starters:
http://www.billy-gray.com/hobbies/recipes/07-03-2006_Oliviafest.html
Everything went about as smoothly as it could and I hit all my temps and finished in just under 6hrs which ain't bad considering the mash schedule. It will be lagered until the end of Sept/beginning of Oct so at least I've got that part of the timing right! Next year I'll get started in March with everybody else.
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 11.00
Anticipated OG: 1.056 Plato: 13.91
Anticipated SRM: 6.1
Anticipated IBU: 28.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Actual OG: 1.056 Plato: 13.91
Actual FG: 1.012 Plato: 3.07
Alc by Weight: 4.58 by Volume: 5.86 From Measured Gravities.
ADF: 77.9 RDF 64.9 Apparent & Real Degree of Fermentation.
Actual Mash System Efficiency: 72 %
Anticipated Points From Mash: 56.45
Actual Points From Mash: 54.52
Pre-Boil Amounts
----------------
Evaporation Rate: 21.00 Percent Per Hour
Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:
Pre-Boil Wort Size: 6.96 Gal
Pre-Boil Gravity: 1.045 SG 11.10 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: 8.23 Gal
Water Needed Pre-Boil Gravity: 1.038 SG 9.44 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
63.6 7.00 lbs. Pilsener Germany 1.038 2
36.4 4.00 lbs. Munich Malt Germany 1.037 8
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
44.00 g. Hallertau Hersbrucker Whole 4.00 24.5 60 min.
24.00 g. Hallertau Hersbrucker Whole 4.00 3.6 15 min.
Yeast
-----
WYeast 2124 Bohemian Lager
Mash Schedule
-------------
Mash Name:
Total Grain Lbs: 11.00
Total Water Qts: 14.00 - Before Additional Infusions
Total Water Gal: 3.50 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 75 F
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
B-G Rest 5 20 104 104 Infuse 108 14.00 1.27
Beta Rest 5 45 140 140 Infuse 210 8.33 2.03
Alpha Rest 45 30 158 158 Decoc 210 7.24 0.65 (Decoc Thickness)
Mash out 5 5 168 168 Decoc 210 5.07 1.50 (Decoc Thickness)
Total Water Qts: 22.33 - After Additional Infusions
Total Water Gal: 5.58 - After Additional Infusions
Total Mash Volume Gal: 6.46 - After Additional Infusions
http://www.billy-gray.com/hobbies/recipes/07-03-2006_Oliviafest.html
Everything went about as smoothly as it could and I hit all my temps and finished in just under 6hrs which ain't bad considering the mash schedule. It will be lagered until the end of Sept/beginning of Oct so at least I've got that part of the timing right! Next year I'll get started in March with everybody else.
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 11.00
Anticipated OG: 1.056 Plato: 13.91
Anticipated SRM: 6.1
Anticipated IBU: 28.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Actual OG: 1.056 Plato: 13.91
Actual FG: 1.012 Plato: 3.07
Alc by Weight: 4.58 by Volume: 5.86 From Measured Gravities.
ADF: 77.9 RDF 64.9 Apparent & Real Degree of Fermentation.
Actual Mash System Efficiency: 72 %
Anticipated Points From Mash: 56.45
Actual Points From Mash: 54.52
Pre-Boil Amounts
----------------
Evaporation Rate: 21.00 Percent Per Hour
Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:
Pre-Boil Wort Size: 6.96 Gal
Pre-Boil Gravity: 1.045 SG 11.10 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: 8.23 Gal
Water Needed Pre-Boil Gravity: 1.038 SG 9.44 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
63.6 7.00 lbs. Pilsener Germany 1.038 2
36.4 4.00 lbs. Munich Malt Germany 1.037 8
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
44.00 g. Hallertau Hersbrucker Whole 4.00 24.5 60 min.
24.00 g. Hallertau Hersbrucker Whole 4.00 3.6 15 min.
Yeast
-----
WYeast 2124 Bohemian Lager
Mash Schedule
-------------
Mash Name:
Total Grain Lbs: 11.00
Total Water Qts: 14.00 - Before Additional Infusions
Total Water Gal: 3.50 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 75 F
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
B-G Rest 5 20 104 104 Infuse 108 14.00 1.27
Beta Rest 5 45 140 140 Infuse 210 8.33 2.03
Alpha Rest 45 30 158 158 Decoc 210 7.24 0.65 (Decoc Thickness)
Mash out 5 5 168 168 Decoc 210 5.07 1.50 (Decoc Thickness)
Total Water Qts: 22.33 - After Additional Infusions
Total Water Gal: 5.58 - After Additional Infusions
Total Mash Volume Gal: 6.46 - After Additional Infusions