DampfBier

BJCP Style and Style Guidelines
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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
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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
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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
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WYeast 3068 Weihenstephan Weizen


Mash Schedule
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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
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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.