25-Aug-2014 Maximator

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A ProMash Brewing Session Printout


Recipe: Maximator
Brewing Date: Monday August 25, 2014
Head Brewer: Franco
Asst Brewer: Lorenzo


BJCP Style and Style Guidelines

14-C Bock, Doppelbock

Min OG: 1.073 Max OG: 1.120
Min IBU: 20 Max IBU: 40
Min Clr: 31 Max Clr: 78 Color in EBC


Recipe Specifics

Batch Size (L): 35.00 Wort Size (L): 35.00
Total Grain (kg): 12.50
Anticipated OG: 1.076 Plato: 18.38
Anticipated EBC: 26.4
Anticipated IBU: 22.9
Brewhouse Efficiency: 68 %
Wort Boil Time: 90 Minutes

Actual OG: 1.076 Plato: 18.38
Actual FG: 1.012 Plato: 3.07

% Alc by Weight: 6.61 by Volume: 8.46 From Measured Gravities.
% ADF: 83.3 % RDF 69.4 Apparent & Real Degree of Fermentation

(% Alcohol, %ADF and % RDF calculated from Hydrometer Readings)

Actual Mash System Efficiency: 68 %
Anticipated Points From Mash: 75.80
Actual Points From Mash: 75.80


Pre-Boil Amounts

Evaporation Rate: 3.50 L Per Hour

Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:

Raw Pre-Boil Wort Size: 40.25 L
Raw Pre-Boil Gravity: 1.066 SG 16.11 Plato

With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Water Needed Pre-Boil Wort Size: 48.14 L
Water Needed Pre-Boil Gravity: 1.055 SG 13.59 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential Color - EBC
4.0% 0.50 kg Wheat Malt Germany 1.039 4
32.0% 4.00 kg Pilsener Germany 1.038 3
64.0% 8.00 kg Munich Malt Germany 1.037 20

Potential represented as SG per pound per gallon.


25-Aug-2014 Maximator
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Hops

Amount Name Form Alpha IBU Boil Time
25.00 g. Hallertauer Tradition Whole 6.00 12.5 90 min.
20.00 g. Hallertauer Tradition Whole 6.00 9.1 60 min.
15.00 g. Hallertauer Tradition Whole 6.00 1.4 10 min.


Yeast

DCL Yeast S-23 SafLager W. Euro Lager


Mash Schedule

Mash Name: Maximator

Total Grain kg: 12.50
Total Water Qts: 39.89 - Before Additional Infusions
Total Water L: 37.75 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 16 C


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
Miscelazione & pro 7 0 55 62 Infuse 60 37.75 3.02
Alcol 0 30 62 62 Infuse 0 0.00 3.02
Corpo 10 30 62 72 Infuse 0 0.00 3.02
Enzimi KO 6 15 72 78 Infuse 0 0.00 3.02


Total Water Qts: 39.89 - After Additional Infusions
Total Water L: 37.75 - After Additional Infusions
Total Mash Volume L: 46.09 - After Additional Infusions

All temperature measurements are degrees Celsius.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.


25-Aug-2014 Maximator
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Water Needed For Brewing Session

Sparge Amount: 30.00 Sparge Deadspace: 0.00 Total Into Mash: 30.00

Total Grain kg: 12.50 L Per kg: 3.02 Total From Mash: 19.14
Mash Liters: 37.75
Grain Absorption: 18.61

Amount Lost in Lauter Tun Deadspace,
Grant and Misc. to Kettle: 1.00

Top Up Water Added to Kettle: 0.00
Amount into Kettle: 48.14

Boil Time (min): 90.00 Evaporation Rate: 3.50
Amount after Boil: 42.89

Left in Kettle Deadspace: 0.00
Left in Hopback: 0.00
Left in Counterflow Chiller: 0.00
Left in Other Equipment / Other Absorption: 1.00

Amount to Chillers: 41.89
Amount After Cooling (5%): 39.80



Grain absorption rate is: 1.50 (L Per kg)

Evaporation rate is Liters Per Hour

This formulation will yield 39.80 liters of fermentable wort.

You will need 67.75 liters of water for the complete brewing session.