Batch 1 of Myburger
| Dates |
| Date Brewed: | 2 May 2010 | Date Racked: | 10 Jun 2010 | ||
| Date Packaged: | 10 Jun 2010 | Date Ready: | 10 Jun 2010 |
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.044 SG | Maximum OG: | 1.050 SG |
| Minimum FG: | 1.008 SG | Maximum FG: | 1.013 SG |
| Minimum IBU: | 25 IBU | Maximum IBU: | 45 IBU |
| Minimum Color: | 2.0 SRM | Maximum Color: | 5.0 SRM |
| Recipe Overview |
| Target Wort Volume Before Boil: | 8.00 US gals | Actual Wort Volume Before Boil: | 8.00 US gals |
| Target Wort Volume After Boil: | 6.00 US gals | Actual Wort Volume After Boil: | 6.00 US gals |
| Target Volume Transferred: | 5.50 US gals | Actual Volume Transferred: | 5.50 US gals |
| Target Volume At Pitching: | 5.50 US gals | Actual Volume At Pitching: | 5.50 US gals |
| Target Volume Of Finished Beer: | 5.00 US gals | Actual Volume Of Finished Beer: | 5.00 US gals |
| Target Pre-Boil Gravity: | 1.035 SG | Actual Pre-Boil Gravity: | 1.039 SG |
| Target OG: | 1.047 SG | Actual OG: | 1.052 SG |
| Target FG: | 1.011 SG | Actual FG: | 1.008 SG |
| Target Apparent Attenuation:: | 76.4 % | Actual Apparent Attenuation: | 83.9 % |
| Target ABV: | 4.8 % | Actual ABV: | 5.8 % |
| Target ABW: | 3.8 % | Actual ABW: | 4.6 % |
| Target IBU (using Tinseth): | 31.6 IBU | Actual IBU: | 30.4 IBU |
| Target Color (using Morey): | 2.5 SRM | Actual Color: | 2.5 SRM |
| Target Mash Efficiency: | 75.0 % | Actual Mash Efficiency: | 83.7 % |
| Target Fermentation Temp: | 50 degF | Actual Fermentation Temp: | 50 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| German Pilsner Malt | 10lb 0oz | 100.0 % | 2.2 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| German Perle | 7.7 % | 1.00 oz | 27.9 | Loose Pellet Hops | 60 Min From End |
| German Hallertauer Hersbrucker | 3.8 % | 0.50 oz | 3.4 | Loose Pellet Hops | 15 Min From End |
| German Hallertauer Hersbrucker | 3.8 % | 0.50 oz | 0.3 | Loose Pellet Hops | 1 Min From End |
| 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 (64C/147F) |
| Step Type | Temperature | Duration |
| Rest at | 147 degF | 90 |
| Mash Notes |
| 3g calcium chloride; 3g gypsum; 2g epson salt |
| Boil Notes |
| Fermentation Notes |
|
3L starter, chilled, decanted, added 2L active to fermenter. Pitched around 48 degrees. Began diacetyl rest after 1 week. |
| Packaging Notes |
| Tasting Notes |
| DMS - more vigorous boil, more yeast, less salt. |