Brew Day 14 - Oktoberfest

Oktoberfest
3-B Oktoberfest/Märzen
Date: 8/28/2011

Size: 6.9 gal
Efficiency: 80.25%
Attenuation: 77.0%

Original Gravity: 1.059 (1.050 - 1.057)
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Terminal Gravity: 1.014 (1.012 - 1.016)
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Color: 11.91 (7.0 - 14.0)
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Alcohol: 5.97% (4.8% - 5.7%)
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Bitterness: 25.4 (20.0 - 28.0)
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Ingredients:

6 lb Pilsner Malt
4 lb Munic
4 lb Vienna Malt
6 oz American Victory
5 oz Caramunich® TYPE II
5 oz Caramunich® TYPE III
.6 oz Magnum (14.1%) - added during boil, boiled 60 min
.5 oz Hallertau (3.8%) - added during boil, boiled 15 min
WLP838 Southern German Lager

Schedule:

Triple Decoction

1.    6.25 Gallons of 100F water to rest at 97F

2.    Rest 20 Minutes

3.    Pull 7.5 Quart, heat to 155-162

4.    Hold 15 Minutes

5.    Heat to Boiling

6.    Boil 10 minutes

7.    Add back to main mash to establish 122.5 F

8.    Rest 20 Minutes

9.    Pull 10.5 Quarts and heat to 155-162

10.    Rest 15 Minutes

11.    Heat to boiling

12.    Boil 10 Minutes

13.    Return to main mash to establish 151 F

14.    Rest 20 Minutes

15.    Pull 8.5 Quarts and heat to boiling

16.    Boil 10 Minutes

17.    Return to Mash to establish 167

18.    Rest 10 Minutes

19.    Sparge

Notes:

Mash Water - 1 tsp chalk, 1/2 tsp Calcium Chloride, 1 tsp Epsom salt, 1/4 tsp table salt
Sparge Water - 1/2 tsp calcium chloride, 1 tsp epsom salt, 1/2 tsp baking soda, 1/4 tsp table salt

Results generated by BeerTools Pro 1.5.12

Brew Day 13 - Norther German Altbier

Northern German Altbier

7-A Northern German Altbier
Date: 8/14/2011

Size: 7 gal
Efficiency: 78%
Attenuation: 74.0%
Calories: 174.86 kcal per 12.0 fl oz

Original Gravity: 1.052 (1.046 - 1.054)
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Terminal Gravity: 1.014 (1.010 - 1.015)
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Color: 17.74 (13.0 - 19.0)
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Alcohol: 5.09% (4.5% - 5.2%)
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Bitterness: 35.0 (25.0 - 40.0)
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Ingredients:

11.0 lb Pilsner Malt
2.0 lb Munich TYPE I
5.0 oz Carafa Special® TYPE II
6.0 oz Caramunich® TYPE III
4 oz Pale Chocolate
1 oz Magnum (13.1%) - added during boil, boiled 60 min
White Labs WLP029 German Ale/Kölsch

Schedule:

Mash - Target: 153.0 °F

Notes:

Mash Water: 1.5 tsp Chalk. 1/2 tsp Calcium Chloride, 3/4 tsp Epsom Salt, 1/4 tsp Baking Soda, 1/4 tsp table salt
Sparge Water: 1/2 tsp Calcium Chloride, 3/4 tsp Epsom Salts

Results generated by BeerTools Pro 1.5.12