Batch 1 of Munich Madness (classic)
| Dates |
| Date Brewed: | 27 Sep 2009 | Date Racked: | 24 Oct 2009 | ||
| Date Packaged: | 20 Dec 2009 | Date Ready: | 30 Dec 2009 |
| 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: | 28 IBU |
| Minimum Color: | 7.0 SRM | Maximum Color: | 14.0 SRM |
| Recipe Overview |
| Target Wort Volume Before Boil: | 8.00 US gals | Actual Wort Volume Before Boil: | 7.75 US gals |
| Target Wort Volume After Boil: | 6.00 US gals | Actual Wort Volume After Boil: | 6.00 US gals |
| Target Volume Transferred: | 5.28 US gals | Actual Volume Transferred: | 5.25 US gals |
| Target Volume At Pitching: | 5.28 US gals | Actual Volume At Pitching: | 5.25 US gals |
| Target Volume Of Finished Beer: | 5.02 US gals | Actual Volume Of Finished Beer: | 5.00 US gals |
| Target Pre-Boil Gravity: | 1.048 SG | Actual Pre-Boil Gravity: | 1.047 SG |
| Target OG: | 1.065 SG | Actual OG: | 1.060 SG |
| Target FG: | 1.016 SG | Actual FG: | 1.014 SG |
| Target Apparent Attenuation:: | 75.0 % | Actual Apparent Attenuation: | 75.3 % |
| Target ABV: | 6.5 % | Actual ABV: | 6.1 % |
| Target ABW: | 5.1 % | Actual ABW: | 4.8 % |
| Target IBU (using Tinseth): | 24.5 IBU | Actual IBU: | 24.9 IBU |
| Target Color (using Morey): | 10.2 SRM | Actual Color: | 10.2 SRM |
| Target Mash Efficiency: | 80.0 % | Actual Mash Efficiency: | 74.6 % |
| Target Fermentation Temp: | 50 degF | Actual Fermentation Temp: | 50 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| German Pilsner Malt | 5lb 0oz | 38.5 % | 1.1 | In Mash/Steeped |
| German Munich Malt | 4lb 0oz | 30.8 % | 3.7 | In Mash/Steeped |
| German Vienna Malt | 3lb 0oz | 23.1 % | 1.8 | In Mash/Steeped |
| US Caramel Munich 60L Malt | 1lb 0oz | 7.7 % | 10.0 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| German Hallertauer Hersbrucker | 3.7 % | 1.62 oz | 20.6 | Loose Pellet Hops | 90 Min From End |
| German Hallertauer Hersbrucker | 4.0 % | 0.50 oz | 3.9 | Loose Pellet Hops | 20 Min From End |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeast |
| Water Profile |
| Target Profile: | Munich (DE) |
| Mash pH: | 5.2 |
| pH Adjusted with: | Five Star 5.2 |
| Total Calcium (ppm): | 41 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 71 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (66C/151F) |
| Step Type | Temperature | Duration |
| Rest at | 151 degF | 60 |
| Mash Notes |
|
Used about 4 gallons water - took temp more towards botton of tun. Calcium chloride |
| Boil Notes |
| Fermentation Notes |
| Packaging Notes |
| Tasting Notes |