Bee Cave Bavarian Hefeweizen

04-11-2008 Bee Cave Bavarian Hefeweizen

A ProMash Brewing Session Report
--------------------------------
Brewing Date: Tuesday November 04, 2008
Recipe: Bee Cave Bavarian Hefeweizen

BJCP Style and Style Guidelines
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17-A Wheat Beer, Bavarian Weizen

Min OG: 1.040 Max OG: 1.056
Min IBU: 10 Max IBU: 20
Min Clr: 2 Max Clr: 9 Color in SRM, Lovibond

Recipe Specifics
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Batch Size (L): 30.00 Wort Size (L): 30.00
Total Grain (Kg): 9.50
Anticipated OG: 1.079 Plato: 19.03
Anticipated SRM: 4.0
Anticipated IBU: 14.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Actual OG: 1.065 Plato: 15.90
Actual FG: 1.012 Plato: 3.07

Alc by Weight: 5.47 by Volume: 7.00 From Measured Gravities.
ADF: 80.7 RDF 67.2 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 82 %
Anticipated Points From Mash: 72.81
Actual Points From Mash: 79.59

Pre-Boil Amounts
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Evaporation Rate: 0.50 L Per Hour

Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:

Pre-Boil Wort Size: 30.50 L
Pre-Boil Gravity: 1.077 SG 18.73 Plato

With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Water Needed Pre-Boil Wort Size: 22.89 L
Water Needed Pre-Boil Gravity: 1.103 SG 24.43 Plato

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
63.2 6.00 kg. Wheat Malt Germany 84.40 2
26.3 2.50 kg. Pilsener Germany 82.23 2
5.3 0.50 kg. Flaked Rice 86.56 1
5.3 0.50 kg. Honey 90.89 0

Potential represented as Yield, Fine Grind Dry Basis.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Perle Pellet 9.30 12.0 45 min.
15.00 g. Perle Pellet 9.30 2.2 5 min.

Yeast
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DCL Yeast S-33 SafBrew Specialty Ale

Mash Schedule
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Mash Type: Single Step
Heat Type: Direct

Grain kg: 9.00
Water Qts: 18.39 - Before Additional Infusions
Water L: 17.40 - Before Additional Infusions

L Water Per kg Grain: 1.93 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 27 C

Dough In Temp: 74 Time: 0
Saccharification Rest Temp: 67 Time: 90
Mash-out Rest Temp: 70 Time: 5
Sparge Temp: 0 Time: 0

Runnings Stopped At: 1.010 SG 2.56 Plato

Total Mash Volume L: 23.41 - After Additional Infusions

All temperature measurements are degrees Celsius.

Notes
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Honey - 15 min end boil