German Smoked Murdoch

16.4 EBC
12.1 IBU
Fermentables
Weight
When
Pilsner Malt 49.2 %
1.4 kg
Mash
CaraRed 14.1 %
400 g
Mash
Carapils 10.5 %
300 g
Mash
Munich Malt II 7.9 %
224 g
Mash
Torrified Wheat 7.7 %
220 g
Mash
Oak Smoked Malt 7 %
200 g
Mash
Flaked Oats 1.8 %
51 g
Mash
Flaked Barley 1.8 %
50 g
Mash
Hops
Weight
When
Hallertauer Hersbrucker 3.5 %
10 g
60 Min
Hallertauer Mittlefruh 5 %
15 g
5 Min
Hallertauer Mittlefruh 5 %
30 g
At turn off
Yeasts
Amount
Craft Series M20 Bavarian Wheat
1 pack
Volumes
Target
Actual
Before Boil
9 l
10 l
After Boil
8.5 l
8 l
Transferred
8.25 l
8 l
Pitching
8 l
8.25 l
Finished
8 l
8 l
Gravity
Target
Actual
Before Boil
1.063 SG
1.053 SG
After Boil
1.066 SG
1.061 SG
Finished
1.025 SG
1.018 SG
Other
Target
Actual
Attenuation
60 %
69.9 %
ABV
5.4 %
5.8 %
ABW
4.2 %
4.5 %
Efficiency
65 %
61.2 %
Temperature
18 ˚C
18 ˚C
Water
Target Profile
Edinburgh (UK)
Mash pH
5.2
pH Adjusted with
Unadjusted
Calcium
131 ppm
Magnesium
27 ppm
Sodium
60 ppm
Chloride
22 ppm
Bicarbonate
246 ppm
Mash Single Step Infusion
Rest at
64 ˚C
90 mins
Notes
General
Mash Schedule in imported recipe:
Title: Rest atType: InfusionTemp: 66 ˚CDuration: 60 mins
Mash
Used 6.25L of water to mash, with a strike temp of 76 degrees c.
6.75L of sparge water at 74 degrees c.
With a total 13L which should give us about 10L for the boil.
At 60mins the temp was 65 degrees c.
Fermentation
Added 250 ml to bring up the volume so gravity will go from 1.063 to 1.061.
comments powered by Disqus