Batch 2 of Myburger - 4 gal
| Dates |
| Date Brewed: | 11 Mar 2011 | Date Racked: | 11 Mar 2011 | ||
| Date Packaged: | 11 Mar 2011 | Date Ready: | 11 Mar 2011 |
| 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: | 7.40 US gals | Actual Wort Volume Before Boil: | 7.40 US gals |
| Target Wort Volume After Boil: | 5.50 US gals | Actual Wort Volume After Boil: | 5.50 US gals |
| Target Volume Transferred: | 4.25 US gals | Actual Volume Transferred: | 4.25 US gals |
| Target Volume At Pitching: | 4.25 US gals | Actual Volume At Pitching: | 4.25 US gals |
| Target Volume Of Finished Beer: | 4.00 US gals | Actual Volume Of Finished Beer: | 4.00 US gals |
| Target Pre-Boil Gravity: | 1.035 SG | Actual Pre-Boil Gravity: | 1.036 SG |
| Target OG: | 1.047 SG | Actual OG: | 1.051 SG |
| Target FG: | 1.012 SG | Actual FG: | 1.011 SG |
| Target Apparent Attenuation:: | 72.9 % | Actual Apparent Attenuation: | 78.2 % |
| Target ABV: | 4.6 % | Actual ABV: | 5.4 % |
| Target ABW: | 3.6 % | Actual ABW: | 4.2 % |
| Target IBU (using Tinseth): | 36.5 IBU | Actual IBU: | 36.3 IBU |
| Target Color (using Morey): | 2.7 SRM | Actual Color: | 2.7 SRM |
| Target Mash Efficiency: | 80.0 % | Actual Mash Efficiency: | 81.1 % |
| Target Fermentation Temp: | 50 degF | Actual Fermentation Temp: | 50 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| Belgian Pilsen Malt | 6lb 8oz | 74.8 % | 1.9 | In Mash/Steeped |
| German Pilsner Malt | 2lb 3oz | 25.2 % | 0.5 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| German Hallertauer Hersbrucker | 4.6 % | 1.74 oz | 31.6 | Loose Pellet Hops | 60 Min From End |
| German Hallertauer Hersbrucker | 4.6 % | 0.50 oz | 4.5 | Loose Pellet Hops | 15 Min From End |
| German Hallertauer Hersbrucker | 4.6 % | 0.50 oz | 0.4 | 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: | Pilsener |
| Step Type | Temperature | Duration |
| Rest at | 122 degF | 20 |
| Raise by infusion to | 151 degF | 10 |
| Rest at | 151 degF | 30 |
| Mash Notes |
|
1g cc in each addition. sach rest more around 147-8, lenthened to 90 minutes |
| Boil Notes |
| Fermentation Notes |
| Made 2L starter on stir plate. Aerated 45 seconds, below full blast. |
| Packaging Notes |
| Did a diacetyl test March 27, 2011 - nothing detected. Rested amost a week at 68, only raising few degrees each day. |
| Tasting Notes |