Batch 2 of JZ's Rauch Me Gently
| Dates |
| Date Brewed: | 1 Dec 2012 | Date Racked: | 1 Dec 2012 | ||
| Date Packaged: | 1 Dec 2012 | Date Ready: | 1 Dec 2012 |
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.050 SG | Maximum OG: | 1.057 SG |
| Minimum FG: | 1.012 SG | Maximum FG: | 1.016 SG |
| Minimum IBU: | 20 IBU | Maximum IBU: | 30 IBU |
| Minimum Color: | 12.0 SRM | Maximum Color: | 22.0 SRM |
| Recipe Overview |
| Target Wort Volume Before Boil: | 16.50 US gals | Actual Wort Volume Before Boil: | 15.00 US gals |
| Target Wort Volume After Boil: | 13.50 US gals | Actual Wort Volume After Boil: | 12.50 US gals |
| Target Volume Transferred: | 12.00 US gals | Actual Volume Transferred: | 11.75 US gals |
| Target Volume At Pitching: | 12.00 US gals | Actual Volume At Pitching: | 11.75 US gals |
| Target Volume Of Finished Beer: | 11.50 US gals | Actual Volume Of Finished Beer: | 11.50 US gals |
| Target Pre-Boil Gravity: | 1.046 SG | Actual Pre-Boil Gravity: | 1.040 SG |
| Target OG: | 1.057 SG | Actual OG: | 1.060 SG |
| Target FG: | 1.013 SG | Actual FG: | 1.013 SG |
| Target Apparent Attenuation:: | 76.5 % | Actual Apparent Attenuation: | 77.5 % |
| Target ABV: | 5.8 % | Actual ABV: | 6.3 % |
| Target ABW: | 4.6 % | Actual ABW: | 4.9 % |
| Target IBU (using Tinseth): | 22.5 IBU | Actual IBU: | 25.7 IBU |
| Target Color (using Morey): | 15.7 SRM | Actual Color: | 15.7 SRM |
| Target Mash Efficiency: | 72.0 % | Actual Mash Efficiency: | 56.4 % |
| Target Fermentation Temp: | 50 degF | Actual Fermentation Temp: | 50 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| German Pilsner Malt | 13lb 0oz | 45.6 % | 1.3 | In Mash/Steeped |
| German beechwood smoked rauch malt | 10lb 0oz | 35.1 % | 1.9 | In Mash/Steeped |
| German Munich Malt | 3lb 0oz | 10.5 % | 2.0 | In Mash/Steeped |
| German CaraMunich III | 1lb 8oz | 5.3 % | 6.3 | In Mash/Steeped |
| German Melanoidin Malt | 8.00 oz | 1.8 % | 1.0 | In Mash/Steeped |
| US Black Malt | 8.00 oz | 1.8 % | 18.5 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| German Tettnang | 3.9 % | 4.00 oz | 20.6 | Loose Whole Hops | 60 Min From End |
| German Tettnang | 3.9 % | 1.00 oz | 1.9 | Loose Whole Hops | 10 Min From End |
| German Tettnang | 3.9 % | 1.00 oz | 0.0 | Loose Whole Hops | At turn off |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 0 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 0 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (67C/152F) |
| Step Type | Temperature | Duration |
| Rest at | 152 degF | 60 |
| Mash Notes |
|
- Add 2.5 tsp acid to 11.5g 1st mash water per ez. This took down to 4ish, seemed wrong, brought up to 5.6. Took 8.5g sparge down to 5.5. - Add 2g CC and 1g gypsum to each tun. After 5 minutes and a stir, mash was at 150F and 5.3ph. - Preboil reading off? |
| Boil Notes |
| Fermentation Notes |
| Split between 3 vials 830 in 2L stir plate starter & repitched 001 (evil twin). Cooled one overnight down to 45F, then pitched in the morning. |
| Packaging Notes |
| Sampled and crashed 001 December 12, 2012. Kegged 12/15. |
| Tasting Notes |
| 001 finished at .011 - 6.5%abv |