2016006 Bayer v1

Type: All Grain
Batch Size: 23,00 l
Boil Size: 30,18 l
Boil Time: 60 min
End of Boil Vol: 28,08 l
Final Bottling Vol: 21,00 l
Fermentation: Lager, Three Stage
Date: 24 Apr 2016
Brewer: Frank Dåstøl
Asst Brewer: 2016006
Equipment: BB30
Efficiency: 76,00 %
Est Mash Efficiency: 89,2 %
Ingredients
Amt Name Type # %/IBU
4,00 g Calcium Chloride (Mash 60,0 mins) Water Agent 1 –
4,65 kg Munich Malt (17,7 EBC) Grain 2 75,6 %
1,00 kg Carared (39,4 EBC) Grain 3 16,3 %
0,50 kg CaraAroma (354,6 EBC) Grain 4 8,1 %
37,00 g Hallertauer Mittelfrueh [4,70 %] – Boil 60,0 min Hop 5 15,7 IBUs
13,50 g Hallertauer Mittelfrueh [4,70 %] – Boil 49,0 min Hop 6 5,4 IBUs
47,00 g Hallertauer Hersbrucker [1,80 %] – Boil 2,0 min Hop 7 0,6 IBUs
2,5 pkg German Bock Lager (White Labs #WLP833) [35,49 ml] Yeast 8 –

Gravity, Alcohol Content and Color

Est Original Gravity: 1,061 SG
Est Final Gravity: 1,018 SG
Estimated Alcohol by Vol: 5,6 %
Bitterness: 21,7 IBUs
Est Color: 41,2 EBC
Measured Original Gravity: 1,061 SG
Measured Final Gravity: 1,018 SG
Actual Alcohol by Vol: 5,7 %
Calories: 583,4 kcal/l

Mash Profile

Mash Name: Single Infusion, Full Body
Sparge Water: 13,89 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: FALSE
Total Grain Weight: 6,15 kg
Grain Temperature: 22,2 C
Tun Temperature: 22,2 C
Mash PH: 5,20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 16,03 l of water at 72 C 65 C 45 min
Mash Out Rise temp 75,6 C 10 min

Sparge: Fly sparge with 13,89 l water at 77,6 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 0,8Bar
Fermentation: Lager, Three Stage 8gr C 24h. 10 gr C 21 days. 13 gr C 3 days. CC 2 gr C.
Volumes of CO2: 2,7
Age for: 30,00 days
Storage Temperature: 3,0 C

Notes

PH runoff 5,0
Sg runoff 1,015
Vekt malt etter skylling 8,2kg

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