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hAlt! Hammerzeit!
A ProMash Recipe Report
BJCP Style and Style Guidelines
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07-C Amber Hybrid Beer, Dusseldorfer Altbier
Min OG:
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1.046
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Max OG:
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1.054
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Min IBU:
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35
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Max IBU:
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50
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Min Clr:
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13
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Max Clr:
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17
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Color in SRM, Lovibond
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Batch Size (Gal):
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11.00
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Wort Size (Gal):
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11.00
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Total Grain (Lbs):
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18.00
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Anticipated OG:
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1.051
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Plato:
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12.68
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Anticipated SRM:
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9.6
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Anticipated IBU:
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47.4
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Brewhouse Efficiency:
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85
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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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Evaporation Rate:
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15.00
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Percent Per Hour
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Pre-Boil Wort Size:
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12.94
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Gal
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Pre-Boil Gravity:
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1.044
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SG
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10.85 Plato
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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
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
%
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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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88.9
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16.00 lbs.
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Munich Malt
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Germany
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1.037
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8
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5.6
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1.00 lbs.
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Munich Malt
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Belgium
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1.038
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17
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5.6
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1.00 lbs.
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Melanoidin Malt
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1.033
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20
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Potential represented as SG per pound per gallon.
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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0.80 oz.
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Northern Brewer
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Pellet
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8.90
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15.8
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60 min
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1.00 oz.
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Columbus
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Pellet
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14.20
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31.6
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60 min
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Amount
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Name
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Type
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Time
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0.50 Unit(s)
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Whirlfloc
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Fining
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15 Min.(boil)
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WYeast 2565 Kolsch
Mash Type:
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Multi Step
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Grain Lbs:
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18.00
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Water Qts:
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22.50
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Before Additional Infusions
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Water Gal:
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5.63
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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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Acid Rest:
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95
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0 Min
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Protein Rest:
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122
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0 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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149
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0 Min
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Mash-out Rest:
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170
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0 Min
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Sparge:
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170
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0 Min
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Total Mash Volume Gal: 7.07 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Dreimaischverfahren
dough in with 1.25 qt/lb
dough in to 95F, rest 20min
pull 1/4 thick decoction
- raise to 122F, hold 15min
- raise to 149F, hold 15min
- raise to boil, boil 30min
- re-add to main mash, adjust to 122F
rest 15min @ 122F
pull 1/4 thick decoction
- raise to 149F, hold 15min
- raise to boil, boil 30min
- re-add to main mash, adjust to 149F
rest 30min @ 149F
pull 1/3 thin decoction
- raise to boil, boil 20min
- re-add to main mash, adjust to mash out
mash out to 168-170F
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Generated with ProMash Brewing Software |
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