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Brews & Views Bulletin Board Service * Brews and Views Archive 2009 * Archive through August 24, 2009 * K-97 Yeast / Wheat Beer < Previous Next >

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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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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
-------------

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
-----

DCL K-97 K-97


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

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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