Oktoberfest (extract) - 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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12.00
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|
|
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Anticipated OG:
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1.070
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Plato:
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17.06
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Anticipated SRM:
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11.8
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|
|
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Anticipated IBU:
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29.2
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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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83.3
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10.00 lbs.
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Generic LME - Light
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Generic
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1.035
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7
|
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8.3
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1.00 lbs.
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CaraVienne Malt
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Belgium
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1.000
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22
|
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6.3
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0.75 lbs.
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Carahell Malt
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Germany
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1.000
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12
|
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2.1
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0.25 lbs.
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Aromatic Malt
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Belgium
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1.000
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25
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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
|
|
0.50 oz.
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Tettnanger
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Whole
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4.50
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9.2
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60 min
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0.50 oz.
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Hallertauer
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Whole
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4.00
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8.1
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60 min
|
|
0.50 oz.
|
Tettnanger
|
Whole
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4.50
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9.2
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60 min
|
|
1.00 oz.
|
Hallertauer
|
Whole
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4.00
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2.7
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2 min
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WYeast 2206 Bavarian Lager
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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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Single Step
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|
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Grain Lbs:
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2.00
|
|
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Water Qts:
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0.00
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Before Additional Infusions
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Water Gal:
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0.00
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Before Additional Infusions
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|
Qts Water Per Lbs Grain:
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0.00
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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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Saccharification Rest:
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0
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0 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: 0.00 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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Steep grains at 155°F for 30 minutes in 1 gallon of water. Add bittering hops at start of 60 minute boil.
Note that the amount of hops suggested is based on the assumption that a concentrated boil
will be done with the resulting wort topped off to 5 gallons by adding water in the fermentor.
If a full wort boil is done, use the hop schedule for the all grain batch as you will get better
hop utilization in this case.
Yeast
Wyeast 2206 Bavarian Lager or 2308 Munich Lager (or their White Labs equivalents)
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Generated with ProMash Brewing Software |