Weizenbock

06-02-2008 Steinfillers Weizenbock

A ProMash Brewing Session Report
--------------------------------

Brewing Date: Monday June 02, 2008
Head Brewer: Scott Koehm
Asst Brewer: Jason Klaul
Recipe: Steinfillers Weizenbock

BJCP Style and Style Guidelines
-------------------------------

15-C German Wheat and Rye Beer, Weizenbock

Min OG: 1.064 Max OG: 1.096
Min IBU: 15 Max IBU: 30
Min Clr: 12 Max Clr: 25 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.25 Wort Size (Gal): 5.25
Total Extract (Lbs): 10.00
Anticipated OG: 1.066 Plato: 16.19
Anticipated SRM: 26.4
Anticipated IBU: 19.0
Wort Boil Time: 70 Minutes

Actual OG: 1.061 Plato: 14.93
Actual FG: 1.012 Plato: 3.07

Alc by Weight: 5.03 by Volume: 6.44 From Measured Gravities.
ADF: 79.4 RDF 66.1 Apparent & Real Degree of Fermentation.


Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour

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

Pre-Boil Wort Size: 6.36 Gal
Pre-Boil Gravity: 1.055 SG 13.49 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: 6.01 Gal
Water Needed Pre-Boil Gravity: 1.058 SG 14.24 Plato


Formulas Used
-------------

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


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
80.0 8.00 lbs. Alexander LME - Wheat America 1.037 4
10.0 1.00 lbs. Wheat Malt America 1.038 2
5.0 0.50 lbs. Munich Malt(dark) America 1.033 20
5.0 0.50 lbs. Carafa Special Germany 1.030 600

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Hallertauer Whole 4.00 14.8 50 min.
1.00 oz. Hallertauer Whole 4.00 4.2 15 min.


Yeast
-----

White Labs WLP300 Hefeweizen Ale

Water Profile
-------------

Profile: Suburban Water Systems
Profile known for:

Calcium(Ca): 35.0 ppm
Magnesium(Mg): 15.0 ppm
Sodium(Na): 60.0 ppm
Sulfate(SO4): 97.0 ppm
Chloride(Cl): 64.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 8.00




Water Needed For Brewing Session
--------------------------------

Top Up Water Added to Kettle: 1.00
Amount into Kettle: 1.00

Boil Time (min): 70.00 Evaporation Rate: 15.00
Amount after Boil: 0.82

Left in Kettle Deadspace: 1.00
Left in Hopback: 0.00
Left in Counterflow Chiller: 0.25
Left in Misc. Equipment: 0.00

Amount to Chillers: -0.43
Amount After Cooling (4 perc.): -0.41


Evaporation rate is Percent per Hour

This formulation will yield -0.41 gallons of fermentable wort.

You will need 1.00 gallons of water for the complete brewing session.


Fermentation Specifics
----------------------

Pitched From: Pitchable Flask
Amount Pitched: 35 mL
Lag Time: 0.00 hours

Primary Fermenter: Plastic
Primary Type: Closed
Days In Primary: 0
Primary Temperature: 68 degrees F



Inventory Analysis
------------------

Grain/Malt/Extract/Sugar Origin Recipe Lbs Lbs In Stock Lbs Needed
--------------------------------------------------------------------------------------

Alexander LME - Wheat America 8.00 0.00 8.00
Wheat Malt America 1.00 0.00 1.00
Munich Malt(dark) America 0.50 0.00 0.50
Carafa Special Germany 0.50 0.00 0.50


Hop Origin Recipe Oz Oz In Stock Oz Needed
------------------------------------------------------------------------------------
Hallertauer - Whole USA 1.00 0.00 1.00
Hallertauer - Whole USA 1.00 0.00 1.00


Extras Recipe In Stock Needed
-------------------------------------------------------



Yeast Recipe In Stock Needed
-------------------------------------------------------
Hefeweizen Ale 1.00 0.00 1.00
(White Labs WLP300)