Doppel Weizenbock - Mark Irwin
A ProMash Recipe Report
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
|
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Total Grain (Lbs):
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17.06
|
|
|
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Anticipated OG:
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1.098
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Plato:
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23.33
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Anticipated SRM:
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10.6
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|
|
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Anticipated IBU:
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13.1
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|
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Brewhouse Efficiency:
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75
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%
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|
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Wort Boil Time:
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60
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Minutes
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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
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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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52.7
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9.00 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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35.2
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6.00 lbs.
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Pilsener
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Germany
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1.038
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2
|
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8.8
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1.50 lbs.
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Munich Malt
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Germany
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1.037
|
8
|
|
2.9
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0.50 lbs.
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Crystal 40L
|
America
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1.034
|
40
|
|
0.4
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0.06 lbs.
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Chocolate Malt
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Great Britain
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1.034
|
475
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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
|
|
1.00 oz.
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Hallertauer
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Whole
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3.20
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11.6
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60 min
|
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0.50 oz.
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Hallertauer
|
Whole
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3.20
|
1.5
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15 min
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WYeast 3068 Weihenstephan Weizen
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Profile:
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|
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Profile known for:
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|
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Calcium(Ca):
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0.0 ppm
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|
Magnesium(Mg):
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0.0 ppm
|
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Sodium(Na):
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0.0 ppm
|
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Sulfate(SO4):
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0.0 ppm
|
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Chloride(Cl):
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0.0 ppm
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biCarbonate(HCO3):
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0.0 ppm
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pH:
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0.00
|
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Mash Type:
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Multi Step
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|
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Grain Lbs:
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17.06
|
|
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Water Qts:
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21.33
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Before Additional Infusions
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Water Gal:
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5.33
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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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Rest
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Temp
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Time
|
|
Acid Rest:
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0
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0 Min
|
|
Protein Rest:
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125
|
15 Min
|
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Intermediate Rest:
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0
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0 Min
|
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Saccharification Rest:
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154
|
120 Min
|
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Mash-out Rest:
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0
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0 Min
|
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Sparge:
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0
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0 Min
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Total Mash Volume Gal: 6.70 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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Aventinus Clone Mark brewed for Beer and Sweat 1999, Oh by the way, it just happened to take Best of Show!!!!!
Boil Time: 90 min
OG: 1.076
FG: 1.023
According to my notes I did a 3 week primary and a 3 week secondary. I knew I felt rotten in late May and early June, but I didn’t think I was sick enough to
allow a 3 week primary. For most of the time the temperature would have been in the low 70s but I didn’t keep good notes on the temperature in my
basement. The week before Beer and Sweat I cold conditioned the beer at about 40 degrees.
NOTE: Marks OG is way off from the Promash Calc, Not sure why or what his initial batch size was. May have been a 6 or 7 gallon batch. Frank
NOTE: Promash will not allow for 90 minute hop addition. (UGGH!) Marks original recipe called for the initial addition of Hallertau for 90 minutes.
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Generated with ProMash Brewing Software |