2003-07-19 Lou's Brews Dunkelweizen
A ProMash Brewing Session Report
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Brewing Date:
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Saturday July 19, 2003
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Head Brewer:
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Lou King
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Asst Brewer:
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Batch 30
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Recipe:
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Lou's Brews Dunkelweizen
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BJCP Style and Style Guidelines
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17-B Wheat Beer, Bavarian Dunkelweizen
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Min OG:
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1.040
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Max OG:
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1.056
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Min IBU:
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10
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Max IBU:
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20
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Min Clr:
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10
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Max Clr:
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23
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Color in SRM, Lovibond
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Batch Size (Gal):
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10.00
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Wort Size (Gal):
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10.00
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Total Grain (Lbs):
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19.50
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Anticipated OG:
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1.052
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Plato:
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12.82
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Anticipated SRM:
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11.6
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Anticipated IBU:
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17.0
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Brewhouse Efficiency:
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75
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%
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Wort Boil Time:
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75
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Minutes
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Actual OG:
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1.048
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Plato:
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11.93
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Actual FG:
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1.013
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Plato:
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3.40
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Alc by Weight:
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3.56
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by Volume:
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4.56
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From Measured Gravities.
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ADF:
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71.5
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RDF:
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59.5
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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78 %
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Anticipated Points From Mash:
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51.83
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Actual Points From Mash:
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54.10
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%
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Amount
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Name
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Origin
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Potential
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SRM
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41.0
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8.00 lbs.
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Wheat Malt
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Germany
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1.039
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2
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20.5
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4.00 lbs.
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Munich Malt
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Great Britain
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1.037
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6
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12.8
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2.50 lbs.
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Crystal 60L
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America
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1.034
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60
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10.3
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2.00 lbs.
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Pale Malt(2-row)
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America
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1.036
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2
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10.3
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2.00 lbs.
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Vienna Malt
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Germany
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1.037
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3
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5.1
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1.00 lbs.
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Rice Hulls
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America
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1.000
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0
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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2.00 oz.
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Hallertauer
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Whole
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3.60
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17.0
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75 min
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White Labs WLP300 Hefewizen Ale
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Mash Type:
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Single Step
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Heat Type:
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Infusion
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Grain Lbs:
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18.50
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Water Qts:
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23.13
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Before Additional Infusions
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Water Gal:
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5.78
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.25
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Before Additional Infusions
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Tun Thermal Mass:
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0.30
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Grain Temp:
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65 F
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Before Additional Infusions
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Rest
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Temp
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Time
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Dough In:
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178
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5 Min
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Saccharification Rest:
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154
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60 Min
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Mash-out Rest:
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168
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10 Min
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Sparge:
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172
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45 Min
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Total Mash Volume Gal: 7.26 - After Additional Infusions
Runnings Stopped At: 1.008 SG 1.92 Plato
All temperature measurements are degrees Fahrenheit.
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:
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Target Volume (Gal):
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13.31
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Estimated OG:
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1.039
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Plato:
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9.73
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Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
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Target Volume (Gal):
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12.31
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Estimated OG:
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1.042
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Plato:
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10.50
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Post-Boil Targets:
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Target Volume (Gal):
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10.00
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Estimated OG:
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1.052
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Plato:
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12.82
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Recorded Actuals - Measurement Taken In Kettle:
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Recorded Volume (Gal):
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12.75
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Recorded OG:
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1.042
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Plato:
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10.58
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At 100 percent extraction from the maximum mash potential:
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Total Points:
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69.10
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Points From Mash:
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69.10
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Points From Extract/Sugar:
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0.00
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With the recipe efficiency setting, you should have achieved:
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Total Points:
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51.83
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Points From Mash:
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51.83
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Points From Extract/Sugar:
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0.00
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Actuals achieved were:
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Actual Points From Mash:
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54.10
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Actual Mash System Efficiency:
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78 %
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Pitched From:
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Starter
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Amount Pitched:
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24 OZ
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Lag Time:
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7.00 hours
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Primary Fermenter:
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Stainless Steel
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Primary Type:
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Closed
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Days In Primary:
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9
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Primary Temperature:
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65 degrees F
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Original Gravity:
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1.048 SG
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11.93
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Plato
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Finishing Gravity:
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1.013 SG
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3.40
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Plato
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A little trouble grinding the wheat -- the mill got stuck. I ended up mixing the wheat with the other grain and cleaning out the mill.
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Quick start. Creamy blowoff on 2nd day.
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Carbonate at 3.6 to 5.1.
Cold condition for five days after carbonation.
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Generated with ProMash Brewing Software |
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