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Message |
    
Skotrat
Advanced Member
Username: Skotrat
Post Number: 939
Registered: 07-2007
Posted From: 173.9.91.69
| | Posted on Friday, July 10, 2009 - 04:09 pm: | 
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So a couple weeks back we brewed this recipe:
Vienna Wheat
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
15-A German Wheat and Rye Beer, Weizen/Weissbier
Min OG: 1.044 Max OG: 1.052
Min IBU: 8 Max IBU: 15
Min Clr: 2 Max Clr: 8 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 21.00 Wort Size (Gal): 21.00
Total Grain (Lbs): 34.75
Anticipated OG: 1.047 Plato: 11.7
Anticipated SRM: 3.8
Anticipated IBU: 24.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Formulas Used
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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: Daniels
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
51.8 18.00 lbs. Wheat Malt Germany 1.039 2
48.2 16.75 lbs. Vienna Malt Germany 1.037 3
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
4.00 oz. Perle Whole 6.00 20.5 60 min.
4.00 oz. Perle Whole 6.00 4.3 5 min.
Yeast
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DCL K-97 K-97
Mash Schedule
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Mash Type: Single Step
Grain Lbs: 34.75
Water Qts: 52.13 - Before Additional Infusions
Water Gal: 13.03 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.50 - Before Additional Infusions
Saccharification Rest Temp : 154 Time: 90
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 70
Total Mash Volume Gal: 15.92 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit
http://www.skotrat.com/skotrat/webboard/viewtopic.php?f=14&t=598
It was the first time using the K-97 strain and I have to say that it produced a very wonder and clean final product.
I will definitely be using this yeast again...
Maybe for a Kolsh |
Kevin Kowalczyk
Advanced Member
Username: Itsfunbrewingbeer
Post Number: 662
Registered: 10-2007
Posted From: 209.252.39.59
| | Posted on Friday, July 10, 2009 - 04:12 pm: |
|
Can you use a smaller font next time?  |
Skotrat
Advanced Member
Username: Skotrat
Post Number: 940
Registered: 07-2007
Posted From: 173.9.91.69
| | Posted on Friday, July 10, 2009 - 04:19 pm: |
|
Talk to Pat on that one...
The font for the pre tag is defined in the PERL script that runs the board...
It is tiny though ain't it? |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 10518
Registered: 01-2002
Posted From: 24.141.103.148
| | Posted on Friday, July 10, 2009 - 08:04 pm: |
|
Kevin, you can temporarily increase the font size by selecting a larger text size for your browser. In IE this is accomplished under the View menu pulldown, selecting Text Size and clicking on a larger size. |
Jim DeShields
Member
Username: Niquejim
Post Number: 161
Registered: 07-2006
Posted From: 67.233.3.31
| | Posted on Saturday, July 11, 2009 - 12:58 am: |
|
Wow, today I racked a "blondish" style ale off a yeast cake of K-97 and dumped an Alt on top. The blonde was very clear after 2 weeks and should be super clear after the cold crash.
I really like this yeast as it gives a unique flavor, for a dry yeast |
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