2004-05-26 Allen's Franziskaner
A ProMash Brewing Session Report
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Brewing Date:
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Wednesday May 26, 2004
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Head Brewer:
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Allen Narverud
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Asst Brewer:
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Recipe:
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Allen's Franziskaner
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BJCP Style and Style Guidelines
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17-A Wheat Beer, Bavarian Weizen
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Min OG:
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1.040
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Max OG:
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1.056
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Min IBU:
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10
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Max IBU:
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20
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Min Clr:
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2
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Max Clr:
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9
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Color in SRM, Lovibond
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Batch Size (Gal):
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11.50
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Wort Size (Gal):
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13.50
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Total Grain (Lbs):
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23.50
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Anticipated OG:
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1.043
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Plato:
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10.71
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Anticipated SRM:
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9.8
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Anticipated IBU:
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17.5
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Brewhouse Efficiency:
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56
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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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1.043
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Plato:
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10.71
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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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3.18
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by Volume:
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4.07
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From Measured Gravities.
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ADF:
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71.3
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RDF:
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59.4
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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56 %
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Anticipated Points From Mash:
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42.97
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Actual Points From Mash:
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42.97
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%
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Amount
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Name
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Origin
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Extract
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SRM
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51.1
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12.00 lbs.
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Weissheimer Wheat Malt
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Germany
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1.022
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2
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29.8
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7.00 lbs.
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Pale Malt(2-row)
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Belgium
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1.013
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3
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12.8
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3.00 lbs.
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Pilsener
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Germany
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1.006
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2
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4.3
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1.00 lbs.
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Aromatic Malt
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Belgium
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1.002
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25
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2.1
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0.50 lbs.
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Sauer(acid) Malt
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1.001
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2
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Exract represented as SG.
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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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2.00 oz.
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Hallertauer Mittelfruh
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Whole
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4.50
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17.5
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60 min
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Mash Type:
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Single Step
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Heat Type:
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Direct
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Grain Lbs:
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23.50
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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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Tun Thermal Mass:
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0.05
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Grain Temp:
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70 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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0
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0 Min
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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 - After Additional Infusions
Runnings Stopped At: 1.010 SG 2.56 Plato
All temperature measurements are degrees Fahrenheit.
Recipe Efficiency Setting: 56 %
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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-0.07
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Estimated OG:
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-6.060
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Plato:
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0.00
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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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15.88
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Estimated OG:
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1.031
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Plato:
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7.83
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Post-Boil Targets:
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Target Volume (Gal):
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11.50
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Estimated OG:
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1.043
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Plato:
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10.71
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Recorded Actuals - Measurement Taken In Kettle:
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Recorded Volume (Gal):
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11.50
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Recorded OG:
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1.043
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Plato:
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10.71
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At 100 percent extraction from the maximum mash potential:
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Total Points:
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76.74
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Points From Mash:
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76.74
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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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42.97
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Points From Mash:
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42.97
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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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42.97
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Actual Mash System Efficiency:
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56 %
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Next did Franziskaner
12# Weissheimer wheat malt
7# Weyerman pale 2row
3# Weisshiemer Pils
1# Dingeman aromatic
.5# Weyerman Acid malt
Tot 23.5# Mashed in approx 7.5 gal water single infusion dough in at
166F held 154F for 1hr
12 gal sparge water at 170F transf approx 13-14 gal wort to boil. boil
for 1hr transf 11-12 gal to fermenters @ 1.043 SG corrected
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