Post by Transporter on Aug 7, 2006 19:34:10 GMT -5
hellyeabock
Brew Type: All Grain Date: 12/10/2004
Style: Helles Bock/Maibock Brewer: mike
Batch Size: 11.00 gal Assistant Brewer:
Boil Volume: 14.25 gal Boil Time: 75 min
Brewhouse Efficiency: 72.0 %
Brewing Steps Check Time Step
1-2 Days Before Brewing Make Yeast Starter: Bavarian Lager (Wyeast Labs #2206) [Starter 1893 ml]
12/10/2004 Clean and prepare equipment.
-- Measure ingredients, crush grains.
-- Prepare 17.73 gal water for brewing
-- Prepare Ingredients for Mash
Amount Item Type
22.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain
4.00 lb Munich Malt (9.0 SRM) Grain
2.00 lb Wheat Malt, Ger (2.0 SRM) Grain
1.00 lb Melanoiden Malt (20.0 SRM) Grain
-- WARNING: Preheat Mash Tun - No equipment adjustments made!
0 min Mash Ingredients
saccharafication: Add 36.25 qt of water at 163.7 F
60 min - Hold mash at 152.0 F for 60 min
-- Sparge with 8.67 gal of 168.0 F water.
-- Add water to achieve boil volume of 14.25 gal
-- Estimated Pre-boil Gravity is: 1.055 SG with all grains/extracts added
Boil for 75 min Start to Boil.
15 min into boil Add 1.50 oz Northern Brewer [9.80%] (60 min)
60 min into boil Add 2.00 oz Saaz [4.00%] (15 min)
74 min into boil Add 1.00 oz Hallertauer Mittelfrueh [4.00%] (1 min)
-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 11.00 gal
-- Siphon wort to primary fermenter and aerate wort.
-- Add Ingredients to Fermenter
Amount Item Type
1 Pkgs Bavarian Lager (Wyeast Labs #2206) [Starter 1893 ml] Yeast-Lager
12/10/2004 Measure Original Gravity: ________ (Estimate: 1.071 SG)
12/10/2004 Measure Batch Volume: ________ (Estimate: 11.00 gal)
14 days Ferment in primary for 14 days at 48.0 F
12/24/2004 Transfer to Secondary Fermenter
14 days Ferment in secondary for 14 days at 48.0 F
1/7/2005 Measure Final Gravity: ________ (Estimate: 1.017 SG)
-- Keg beer at 45.0 F at a pressure of 13.7 PSI
8.0 Weeks Age for 8.0 Weeks at 34.0 F
3/4/2005 Sample and enjoy!
Taste Rating (50 possible points): 35.0
Notes
after primary fermentation is complete raise temp to 65 deg. for 3 days then rack to secondary.
add 1 tsp irish moss or 2 whirfloc tablets with 15 min remaining in boil.
Brew Type: All Grain Date: 12/10/2004
Style: Helles Bock/Maibock Brewer: mike
Batch Size: 11.00 gal Assistant Brewer:
Boil Volume: 14.25 gal Boil Time: 75 min
Brewhouse Efficiency: 72.0 %
Brewing Steps Check Time Step
1-2 Days Before Brewing Make Yeast Starter: Bavarian Lager (Wyeast Labs #2206) [Starter 1893 ml]
12/10/2004 Clean and prepare equipment.
-- Measure ingredients, crush grains.
-- Prepare 17.73 gal water for brewing
-- Prepare Ingredients for Mash
Amount Item Type
22.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain
4.00 lb Munich Malt (9.0 SRM) Grain
2.00 lb Wheat Malt, Ger (2.0 SRM) Grain
1.00 lb Melanoiden Malt (20.0 SRM) Grain
-- WARNING: Preheat Mash Tun - No equipment adjustments made!
0 min Mash Ingredients
saccharafication: Add 36.25 qt of water at 163.7 F
60 min - Hold mash at 152.0 F for 60 min
-- Sparge with 8.67 gal of 168.0 F water.
-- Add water to achieve boil volume of 14.25 gal
-- Estimated Pre-boil Gravity is: 1.055 SG with all grains/extracts added
Boil for 75 min Start to Boil.
15 min into boil Add 1.50 oz Northern Brewer [9.80%] (60 min)
60 min into boil Add 2.00 oz Saaz [4.00%] (15 min)
74 min into boil Add 1.00 oz Hallertauer Mittelfrueh [4.00%] (1 min)
-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 11.00 gal
-- Siphon wort to primary fermenter and aerate wort.
-- Add Ingredients to Fermenter
Amount Item Type
1 Pkgs Bavarian Lager (Wyeast Labs #2206) [Starter 1893 ml] Yeast-Lager
12/10/2004 Measure Original Gravity: ________ (Estimate: 1.071 SG)
12/10/2004 Measure Batch Volume: ________ (Estimate: 11.00 gal)
14 days Ferment in primary for 14 days at 48.0 F
12/24/2004 Transfer to Secondary Fermenter
14 days Ferment in secondary for 14 days at 48.0 F
1/7/2005 Measure Final Gravity: ________ (Estimate: 1.017 SG)
-- Keg beer at 45.0 F at a pressure of 13.7 PSI
8.0 Weeks Age for 8.0 Weeks at 34.0 F
3/4/2005 Sample and enjoy!
Taste Rating (50 possible points): 35.0
Notes
after primary fermentation is complete raise temp to 65 deg. for 3 days then rack to secondary.
add 1 tsp irish moss or 2 whirfloc tablets with 15 min remaining in boil.