12-13-2003 North German Pils
A ProMash Brewing Session Report
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Brewing Date:
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Saturday December 13, 2003
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Head Brewer:
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Jim Brady
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Asst Brewer:
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Jacob Brady
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Recipe:
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North German Pils
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BJCP Style and Style Guidelines
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02-B European Pale Lager, Northern German Pilsner
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Min OG:
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1.044
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Max OG:
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1.050
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Min IBU:
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25
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Max IBU:
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45
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Min Clr:
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2
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Max Clr:
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4
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Color in SRM, Lovibond
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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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10.00
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Anticipated OG:
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1.057
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Plato:
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14.04
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Anticipated SRM:
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1.7
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Anticipated IBU:
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37.6
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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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60
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Minutes
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Actual OG:
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1.053
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Plato:
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12.98
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Actual FG:
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1.012
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Plato:
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3.07
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Alc by Weight:
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4.17
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by Volume:
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5.34
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From Measured Gravities.
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ADF:
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76.4
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RDF:
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63.6
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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69 %
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Anticipated Points From Mash:
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57.00
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Actual Points From Mash:
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52.51
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Evaporation Rate:
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15.00
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Percent Per Hour
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Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:
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Pre-Boil Wort Size:
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5.88
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Gal
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Pre-Boil Gravity:
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1.048
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SG
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12.02
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Plato
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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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Water Needed Pre-Boil Wort Size:
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7.55
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Gal
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Water Needed Pre-Boil Gravity:
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1.038
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SG
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9.45
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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
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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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100.0
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10.00 lbs.
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Pilsener
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Germany
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1.038
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1
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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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1.00 oz.
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Saazer
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Whole
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3.50
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15.1
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60 min
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1.00 oz.
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Hallertau Hersbrucker
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Whole
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4.10
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17.7
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60 min
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1.00 oz.
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Tettnanger Tettnang
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Whole
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6.50
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4.7
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5 min
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White Labs WLP830 German Lager
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Mash Type:
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Multi Step
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Heat Type:
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Direct
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Grain Lbs:
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10.00
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Water Qts:
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10.00
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Before Additional Infusions
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Water Gal:
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2.50
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.00
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Before Additional Infusions
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Tun Thermal Mass:
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0.00
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Grain Temp:
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80 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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138
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0 Min
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Acid Rest:
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0
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0 Min
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Protein Rest:
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129
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20 Min
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Intermediate Rest:
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145
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30 Min
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Saccharification Rest:
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152
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60 Min
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Mash-out Rest:
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165
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10 Min
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Sparge:
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158
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60 Min
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Total Mash Volume Gal: 3.30 - After Additional Infusions
Runnings Stopped At: 1.010 SG 2.56 Plato
All temperature measurements are degrees Fahrenheit.
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Water Needed For Brewing Session
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Sparge Amount:
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7.00
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Sparge Deadspace:
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1.25
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Total Into Mash:
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5.75
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Total Grain Lbs:
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10.00
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Qts Per Lbs:
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1.00
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Total From Mash:
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1.30
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Mash Gallons:
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2.50
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Grain Absorption:
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1.20
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Amount Lost in Lauter Tun Deadspace, Grant and Misc. to Kettle:
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0.50
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Top Up Water Added to Kettle:
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1.00
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Amount into Kettle:
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7.55
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Boil Time (min):
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60
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Evaporation Rate:
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15.00
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Amount after Boil:
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6.42
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Left in Kettle Deadspace:
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1.00
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Left in Hopback:
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0.00
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Left in Counterflow Chiller:
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0.25
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Left in Other Equipment / Other Absorption:
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0.00
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Amount to Chillers:
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5.17
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Amount After Cooling (4 perc.):
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4.96
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Grain absorption rate is: 0.12 (Gallons Per Lbs)
Evaporation rate is Percent per Hour
This formulation will yield 4.96 gallons of fermentable wort.
You will need 10.50 gallons of water for the complete brewing session.
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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7.55
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Estimated OG:
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1.038
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Plato:
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9.45
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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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5.88
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Estimated OG:
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1.048
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Plato:
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12.02
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Post-Boil Targets:
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Target Volume (Gal):
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5.00
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Estimated OG:
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1.057
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Plato:
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14.04
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Recorded Actuals - Measurement Taken In Kettle:
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Recorded Volume (Gal):
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5.00
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Recorded OG:
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1.053
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Plato:
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12.98
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At 100 percent extraction from the maximum mash potential:
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Total Points:
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76.00
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Points From Mash:
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76.00
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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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57.00
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Points From Mash:
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57.00
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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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52.51
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Actual Mash System Efficiency:
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69 %
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Pitched From:
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Starter
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Amount Pitched:
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0 mL
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Lag Time:
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0.00 hours
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Primary Fermenter:
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Glass
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Primary Type:
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Closed
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Days In Primary:
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0
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Primary Temperature:
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68 degrees F
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Original Gravity:
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1.053 SG
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12.98
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Plato
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Finishing Gravity:
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1.012 SG
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3.07
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Plato
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Generated with ProMash Brewing Software |