Brewday: June 4, 2010 - Bent Monk Marzen
Summary
| Volume to fermenter[ltr (gal)]: | 23.00 | Original Gravity[SG]: | 1.051 |
|---|---|---|---|
| Mash Efficiency [%]: | 75.00% | Bitterness[IBU]: | 19.22 |
| Colour [SRM(EBC)]: | 7.33(14.44) |
Mash
| Mash water volume [ltr (gal)]: | 18.23 (4.82) | Mash tun volume required[ltr (gal)]: | 28.20 (7.45) |
|---|---|---|---|
| Total Mash Grain Weight [gms (lbs)]: | 6077.08 (13.40) |
Grains:
| Type | Weight [gms (lbs)] | Actual Weight |
|---|---|---|
| Munich Malt - 10L | 1821.94 (4.02) | |
| Pilsner Pale Malt (Barrett Burston) | 1184.84 (2.61) | |
| Vienna Malt | 3070.31 (6.77) | |
Mash Schedule:
| Name | Method | Step temp [C (F)] |
Step time [minutes] |
Addition amount [ltr (gal)] |
Addition temp [C (F)] |
Liquor/grist ratio [ltr/kg] |
|---|---|---|---|---|---|---|
| Saccrification | Direct | 67.00 (152.60) | 60 | 0.00 (0.00) | 0.00 (32.00) | 3.20 |
| Mash gravity @ 100% conversion [SG]: | 1.046 |
|---|
Test ph
Observed ph:pH adjustments:
Sparge
| Minimum required efficiency: | 75.00 % | Max expected efficiency | 84.08 % |
|---|
| Sparge No | Water addition [l] | Expected recovered volume [l] | Required gravity | Max expected gravity |
|---|---|---|---|---|
| 1 | 5.89 | 14.50 | 63.42 | 75.33 |
| 2 | 14.50 | 14.50 | 25.30 | 30.05 |
| Combined | 20.39 | 29.00 | 44.36 | 52.69 |
Assumed constants:
| Absorbtion [l/kg]: | 1.3 | Grain displacement [l/kg]: | 0.67 |
|---|
Preboil Values:
| Preboil wort volume [ltr (gal)]: | 29.00 (7.66) | @ mash out temp. | 29.69 (7.84) |
|---|---|---|---|
| Preboil gravity [SG]: | 1.044 |
Boil
Hops:
Hop Utilisation Method: Tinseth| Type | AA(%) | IBU | Weight [gms (oz)] | Actual Weight | Time(minutes) |
|---|---|---|---|---|---|
| Hallertau Hersbrucker | 4.25% | 4.22 | 11.62 (0.41) | 60.00 | |
| Hallertau Tradition German | 6.00% | 15.00 | 29.23 (1.03) | 60.00 |
Postboil Values:
| Evaporation [ltr (gal)]: | 4.00 (1.06) | ||
|---|---|---|---|
| Postboil wort volume [ltr (gal)]: | 26.72 (7.06) | @ boiling temp. | 27.84 (7.35) |
| Postboil target gravity [SG]: | 1.051 | mash items only | 1.051 |
| Boiler loses [ltr (gal)]: | 2.00 (0.53) |
Yeast Pitching
| Type | Min Temp[C (F)] | Max Temp[C (F)] |
|---|---|---|
| Bavarian Lager - Wyeast 2206 | 8.00 (46.40) | 14.00 (57.20) |
| Estimated required yeast cells (billion): | 439.88 |
| Dried yeast (gm): | 23.40 | |
| No of liquid yeast(Wyeast/Whitelabs) packs: | 4.68 | (Assumes 94% viability) |
| Approximate amount of solid slurry (ml): | ||
| One hour settling | 623.94 | (Assumes 25% trub and 94% viability) |
| One day settling | 311.97 | (Assumes 25% trub and 94% viability) |
| Longer than 1 week settling | 162.92 | (Assumes 25% trub and 80% viability) |