Oktoberfest - 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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1.067
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Plato:
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16.31
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Anticipated SRM:
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8.1
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|
|
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Anticipated IBU:
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29.6
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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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33.3
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4.00 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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41.7
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5.00 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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16.7
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2.00 lbs.
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Munich Malt
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Germany
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1.037
|
8
|
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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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1.034
|
22
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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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9.3
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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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8.3
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60 min
|
|
0.50 oz.
|
Tettnanger
|
Whole
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4.50
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9.3
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60 min
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|
1.00 oz.
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Hallertauer
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Whole
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4.00
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2.8
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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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12.00
|
|
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Water Qts:
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15.00
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Before Additional Infusions
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Water Gal:
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3.75
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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
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Saccharification Rest:
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153
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60 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: 4.71 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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Batch Size: 5 Gallons
Target OG: 1.064
Target FG: 1.015
Alcohol: 6.7% (by volume)
All Grain Version
Fermentables
4 lbs Pilsner malt
5 lbs Vienna malt
2 lbs Munich malt
1 lb Caravienne 20°L (or a 20°L Crystal if you can.t find the Caravienne)
Hops
3 HBU Tettnanger (Bittering)
3 HBU Hallertau (Bittering)
0.5 oz Tettnanger (15 minutes for flavour)
1 oz Hallertau (2 minutes for aroma)
Yeast
Wyeast 2206 Bavarian Lager or 2308 Munich Lager (or their White Labs equivalents)
If you are unable to lager the beer, I suggest a relatively neutral ale yeast such as Wyeast 1084 Irish
Ale or 1007 German Ale and try to ferment as cool as possible
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Generated with ProMash Brewing Software |