Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Sign In with Google Sign In with OpenID Sign In with Twitter

Categories

In this Discussion

Tagged

Note to Visitors: Many posts have uploaded pictures that are only visible to logged in members. You may sign up for free and you will be able to see them.

Top Leaders

Top Posters

Who's Online (0)


Feeling generous? Help keep HBF running.
Get the sticker that shows them how you really feel.
DampfBier
  • scoobscoob
    Posts: 16,617
    DampfBier

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

    23-A Specialty Beer, Specialty Beer

    Min OG: 1.010 Max OG: 1.200
    Min IBU: 0 Max IBU: 100
    Min Clr: 0 Max Clr: 90 Color in SRM, Lovibond

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

    Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
    Total Grain (Lbs): 10.00
    Anticipated OG: 1.057 Plato: 13.93
    Anticipated SRM: 5.7
    Anticipated IBU: 17.5
    Brewhouse Efficiency: 75 %
    Wort Boil Time: 60 Minutes

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

    Evaporation Rate: 15.00 Percent Per Hour
    Pre-Boil Wort Size: 5.88 Gal
    Pre-Boil Gravity: 1.048 SG 11.93 Plato


    Grain/Extract/Sugar

    % Amount Name Origin Potential SRM
    -----------------------------------------------------------------------------
    70.0 7.00 lbs. Pilsener Germany 1.038 2
    30.0 3.00 lbs. Munich Malt Germany 1.037 8

    Potential represented as SG per pound per gallon.


    Hops

    Amount Name Form Alpha IBU Boil Time
    -----------------------------------------------------------------------------
    1.00 oz. Hallertauer Mittelfruh Whole 4.50 17.5 45 min.
    0.50 oz. Hallertauer Mittelfruh Whole 4.50 0.0 0 min.


    Yeast
    -----

    WYeast 3068 Weihenstephan Weizen


    Mash Schedule
    -------------

    Mash Type: Single Step

    Grain Lbs: 10.00
    Water Qts: 15.00 - Before Additional Infusions
    Water Gal: 3.75 - Before Additional Infusions

    Qts Water Per Lbs Grain: 1.50 - Before Additional Infusions

    Saccharification Rest Temp : 152 Time: 60
    Mash-out Rest Temp : 212 Time: 10
    Sparge Temp : 170 Time: 10


    Total Mash Volume Gal: 4.55 - Dough-In Infusion Only

    All temperature measurements are degrees Fahrenheit.



    Notes
    -----

    A traditional German "steam beer", ferment with Hefeweizen yeast at mid to
    upper temp range, clarify with gelatin or filtration, lagering and racking
    off yeast should also yield crystal clear beer.
    Jesus didn't wear pants
  • ceanntceannt
    Posts: 48,486
    Sounds good. How 'bout some tasting notes?
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • FuzzyFuzzy
    Posts: 46,890
    what's the ferm temp on this?
    "Oh, you were serious? I was drunk."-C_B
  • scoobscoob
    Posts: 16,617
    I ferment this at around 68-75 degrees, once the yeast settles/is filtered the beer has a nice Bavarian hefe taste, Think phenolic bubblegum banana ale.
    Jesus didn't wear pants
  • FuzzyFuzzy
    Posts: 46,890
    azscoob said:

    I ferment this at around 68-75 degrees, once the yeast settles/is filtered the beer has a nice Bavarian hefe taste, Think phenolic bubblegum banana ale.



    thanks. mine was around a little lower, should be carbed up within a day or so.
    "Oh, you were serious? I was drunk."-C_B