Xingu
A ProMash Recipe Report
|
AHA Style and Style Guidelines
|
13-B European Dark Lager, Schwarzbier
|
Min OG:
|
1.044
|
Max OG:
|
1.054
|
|
|
Min IBU:
|
25
|
Max IBU:
|
35
|
|
|
Min Clr:
|
20
|
Max Clr:
|
40
|
Color in SRM, Lovibond
|
|
Batch Size (Gal):
|
5.00
|
Wort Size (Gal):
|
5.00
|
|
Total Grain (Lbs):
|
10.88
|
|
|
|
Anticipated OG:
|
1.060
|
Plato:
|
14.80
|
|
Anticipated SRM:
|
14.6
|
|
|
|
Anticipated IBU:
|
34.2
|
|
|
|
Brewhouse Efficiency:
|
75
|
%
|
|
|
Wort Boil Time:
|
60
|
Minutes
|
|
|
Evaporation Rate:
|
15.00
|
Percent Per Hour
|
|
|
Pre-Boil Wort Size:
|
5.88
|
Gal
|
|
|
Pre-Boil Gravity:
|
1.051
|
SG
|
12.67 Plato
|
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 %
|
%
|
Amount
|
Name
|
Origin
|
Potential
|
SRM
|
|
78.2
|
8.50 lbs.
|
Lager Malt(2-row)
|
Great Britian
|
1.037
|
1
|
|
4.6
|
0.50 lbs.
|
Vienna Malt
|
Canada
|
1.036
|
4
|
|
6.9
|
0.75 lbs.
|
Crystal 75L
|
Great Britian
|
1.034
|
75
|
|
1.1
|
0.13 lbs.
|
Black Patent Malt
|
Great Britain
|
1.027
|
525
|
|
2.3
|
0.25 lbs.
|
Brown Sugar
|
|
1.047
|
9
|
|
6.9
|
0.75 lbs.
|
Cara-Pils Dextrine Malt
|
|
1.033
|
2
|
Potential represented as SG per pound per gallon.
|
Amount
|
Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
0.50 oz.
|
Magnum
|
Pellet
|
14.00
|
32.8
|
60 min
|
|
0.25 oz.
|
Hallertauer Tradition
|
Pellet
|
6.00
|
1.4
|
10 min
|
|
Amount
|
Name
|
Type
|
Time
|
|
0.00 Tsp
|
Irish Moss
|
Fining
|
15 Min.(boil)
|
|
0.00 Oz
|
Gelatin
|
Fining
|
0 Days(fermenter)
|
White Labs WLP920 Old Bavarian Lager
|
Profile:
|
|
|
Profile known for:
|
|
|
Calcium(Ca):
|
0.0 ppm
|
|
Magnesium(Mg):
|
0.0 ppm
|
|
Sodium(Na):
|
0.0 ppm
|
|
Sulfate(SO4):
|
0.0 ppm
|
|
Chloride(Cl):
|
0.0 ppm
|
|
biCarbonate(HCO3):
|
0.0 ppm
|
|
pH:
|
0.00
|
|
Mash Type:
|
Multi Step
|
|
|
Grain Lbs:
|
10.63
|
|
|
Water Qts:
|
10.63
|
Before Additional Infusions
|
|
Water Gal:
|
2.66
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
|
1.00
|
Before Additional Infusions
|
|
Rest
|
Temp
|
Time
|
|
Acid Rest:
|
0
|
0 Min
|
|
Protein Rest:
|
0
|
0 Min
|
|
Intermediate Rest:
|
0
|
0 Min
|
|
Saccharification Rest:
|
122
|
30 Min
|
|
Mash-out Rest:
|
158
|
60 Min
|
|
Sparge:
|
17
|
30 Min
|
Total Mash Volume Gal: 3.51 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
|
mash at 122 degrees for 30 min
mash at 158 degrees for 60 min
Brown Sugar goes in boil for 60 min
Primary lager at 50 degrees 2 weeks
Secondary at 50 degrees 6 weeks
|
Generated with ProMash Brewing Software |