BrewBlog: Use the Schwarz
Specifics
Reference
Style:
Brewer: Geoff Humphrey
Brew Date: March 17, 2012
Tap Date: May 12, 2012
Yield: 10 gallons
Reference
Color (SRM/EBC):
30.8/60.7
Bitterness (Calc): 35 IBU (Rager)
BU/GU: 0.63
Calories: 185 (12 ounces)
Conditioning: Keg
ABV: 5.6%
ABW: 4.4%
Batch No: 05-2012
OG: 1.056
OG (Plato): 13.81° P
Target OG: 1.054
FG: 1.014
FG (Plato): 3.57° P
Target FG: 1.013
Real Extract: 5.42° P
App. Atten.: 74.1%
Real Atten.: 60.7%
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
16.00 pounds 81% of grist
2.00 pounds 10.1% of grist
0.50 pounds 2.5% of grist
0.25 pounds
American Dark Chocolate Malt
1.3% of grist
1.00 pounds 5.1% of grist
19.75 pounds 100% of grist
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: Montrachet
Manufacturer: Red Star
Type: Wine
Flocculation: Medium
Attenuation: 75%
Temperature Range: 65–73°F
Amount: 3000 ml
Equipment Profile

15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.80 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.00 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Single Decoction

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 29.1 Efficiency: 84.8%
Notes:

Draw a part of the mash, let it rest for at least 10 minutes, and boil.

Steps

# Name Type Time Temp. Description
1 Protein Rest Infusion 35 min. 122°F

Add water at 126 F

2 Saccharification Decoction 45 min. 155°F

Decoct 44% of mash, rest for at least 10 minutes, and boil

3 Mash Out Infusion 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile

Pilsen, Czech Republic

Calicum: 7.0 ppm
Bicarbonate: 2.0 ppm
Sulfate: 5.0 ppm
Chloride: 5.0 ppm
Sodium: 15.0 ppm
Magnesium: 5.0 ppm
PH: 8.0%
Notes:

Very soft water.

Procedure

Cold steep the Carafa III in 2 quarts of purified water for at least 24 hours. Added to the boil at 45 minutes.

Protein rest at 122°F for 45 minutes. PH was 5.5.

Drew off about 55% of the mash for a single decoction. Moderately thin. Boiled for 20 minutes and added back into mash.

Saccharification rest at 155°F for 30 minutes. PH at 5.6. Run off. Collected about 5 gallons of wort.

Batch sparged as normal, topping up kettle to 12.5 gallons.

Fermentation
Primary: 21 days @ 51° F
Secondary: 3 days @ 62° F
Lager: 90 days @ 32° F
Tasting Reviews
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