BC German Smoked Murdoch

16.4 EBC
12.1 IBU
Fermentables
Weight
When
German Pilsner Malt ( 49.2 % )
1.4 kg
Mash
German CaraRed ( 14.1 % )
400 g
Mash
German Carapils ( 10.5 % )
300 g
Mash
German Munich Malt II ( 7.9 % )
224 g
Mash
UK Torrified Wheat ( 7.7 % )
220 g
Mash
German Oak Smoked Malt ( 7 % )
200 g
Mash
UK Flaked Oats ( 1.8 % )
51 g
Mash
UK Flaked Barley ( 1.8 % )
50 g
Mash
Hops
Weight
When
German Hallertauer Hersbrucker ( 3.5 % )
10 g
60 Min
German Hallertauer Mittlefruh ( 5 % )
15 g
5 Min
German 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
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.
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