Ok, I think I have everything dialed in correctly to promash and just bought my
grain, hops and yeast today. Total grain bill 11.25 lbs.
Let me know how this looks to you guys, especially the mash schedule. Thanks!
-------oOo-------
Widmer Hefeweizen
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
15-A German Wheat and Rye Beer, Weizen/Weissbier
Min OG: 1.044 Max OG: 1.052
Min IBU: 8 Max IBU: 15
Min Clr: 2 Max Clr: 8 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.25
Anticipated OG: 1.062 Plato: 15.20
Anticipated SRM: 6.6
Anticipated IBU: 36.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.053 SG 13.02 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
-----------------------------------------------------------------------------
44.4 5.00 lbs. Pale Malt(2-row) America 1.036 2
44.4 5.00 lbs. Wheat Malt America 1.038 2
6.7 0.75 lbs. Munich Malt(2-row) America 1.035 6
4.4 0.50 lbs. Crystal 40L America 1.034 40
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Tettnanger Whole 4.50 28.5 60 min.
0.50 oz. Tettnanger Whole 4.50 4.8 30 min.
0.50 oz. Cascade Whole 5.75 3.2 15 min.
Yeast
-----
White Labs WLP320 American Hefeweizen Ale
Water Profile
-------------
Profile: Marin County CA
Profile known for:
Calcium(Ca): 12.0 ppm
Magnesium(Mg): 10.0 ppm
Sodium(Na): 15.0 ppm
Sulfate(SO4): 17.0 ppm
Chloride(Cl): 13.0 ppm
biCarbonate(HCO3): 74.0 ppm
pH: 8.31
Mash Schedule
-------------
Mash Name: mash
Total Grain Lbs: 11.25
Total Water Qts: 11.25 - Before Additional Infusions
Total Water Gal: 2.81 - 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
---------------------------------------------------------------------------------
mash 5 60 152 152 Infuse 166 11.25 1.00
Total Water Qts: 11.25 - After Additional Infusions
Total Water Gal: 2.81 - After Additional Infusions
Total Mash Volume Gal: 3.71 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
grain, hops and yeast today. Total grain bill 11.25 lbs.
Let me know how this looks to you guys, especially the mash schedule. Thanks!
-------oOo-------
Widmer Hefeweizen
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
15-A German Wheat and Rye Beer, Weizen/Weissbier
Min OG: 1.044 Max OG: 1.052
Min IBU: 8 Max IBU: 15
Min Clr: 2 Max Clr: 8 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.25
Anticipated OG: 1.062 Plato: 15.20
Anticipated SRM: 6.6
Anticipated IBU: 36.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.053 SG 13.02 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
-----------------------------------------------------------------------------
44.4 5.00 lbs. Pale Malt(2-row) America 1.036 2
44.4 5.00 lbs. Wheat Malt America 1.038 2
6.7 0.75 lbs. Munich Malt(2-row) America 1.035 6
4.4 0.50 lbs. Crystal 40L America 1.034 40
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Tettnanger Whole 4.50 28.5 60 min.
0.50 oz. Tettnanger Whole 4.50 4.8 30 min.
0.50 oz. Cascade Whole 5.75 3.2 15 min.
Yeast
-----
White Labs WLP320 American Hefeweizen Ale
Water Profile
-------------
Profile: Marin County CA
Profile known for:
Calcium(Ca): 12.0 ppm
Magnesium(Mg): 10.0 ppm
Sodium(Na): 15.0 ppm
Sulfate(SO4): 17.0 ppm
Chloride(Cl): 13.0 ppm
biCarbonate(HCO3): 74.0 ppm
pH: 8.31
Mash Schedule
-------------
Mash Name: mash
Total Grain Lbs: 11.25
Total Water Qts: 11.25 - Before Additional Infusions
Total Water Gal: 2.81 - 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
---------------------------------------------------------------------------------
mash 5 60 152 152 Infuse 166 11.25 1.00
Total Water Qts: 11.25 - After Additional Infusions
Total Water Gal: 2.81 - After Additional Infusions
Total Mash Volume Gal: 3.71 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.