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A ProMash Brewing Session Printout

Recipe: MaximatorBrewing Date: Monday August 25, 2014Head Brewer: FrancoAsst Brewer: Lorenzo

BJCP Style and Style Guidelines

14-C Bock, Doppelbock

Min OG: 1.073 Max OG: 1.120Min IBU: 20 Max IBU: 40Min Clr: 31 Max Clr: 78 Color in EBC

Recipe Specifics

Batch Size (L): 35.00 Wort Size (L): 35.00Total Grain (kg): 12.50Anticipated OG: 1.076 Plato: 18.38Anticipated EBC: 26.4

Anticipated IBU: 22.9Brewhouse Efficiency: 68 %Wort Boil Time: 90 Minutes

Actual OG: 1.076 Plato: 18.38Actual FG: 1.012 Plato: 3.07

% Alc by Weight: 6.61 by Volume: 8.46 From Measured Gravities.% ADF: 83.3 % RDF 69.4 Apparent & Real Degree of Fermentation

(% Alcohol, %ADF and % RDF calculated from Hydrometer Readings)

Actual Mash System Efficiency: 68 %Anticipated Points From Mash: 75.80Actual Points From Mash: 75.80

Pre-Boil Amounts

Evaporation Rate: 3.50 L Per Hour

Raw Pre-Boil Targets - only targeted volume/gravity and evaporationrate taken into account:

Raw Pre-Boil Wort Size: 40.25 LRaw Pre-Boil Gravity: 1.066 SG 16.11 Plato

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

Water Needed Pre-Boil Wort Size: 48.14 LWater Needed Pre-Boil Gravity: 1.055 SG 13.59 Plato

Grain/Extract/Sugar

% Amount Name Origin Potential Color - EBC

4.0% 0.50 kg Wheat Malt Germany 1.039 432.0% 4.00 kg Pilsener Germany 1.038 364.0% 8.00 kg Munich Malt Germany 1.037 20

Potential represented as SG per pound per gallon.

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Hops

Amount Name Form Alpha IBU Boil Time

25.00 g. Hallertauer Tradition Whole 6.00 12.5 90 min. 20.00 g. Hallertauer Tradition Whole 6.00 9.1 60 min. 15.00 g. Hallertauer Tradition Whole 6.00 1.4 10 min.

YeastDCL Yeast S-23 SafLager W. Euro Lager

Mash Schedule

Mash Name: Maximator

Total Grain kg: 12.50Total Water Qts: 39.89 - Before Additional InfusionsTotal Water L: 37.75 - Before Additional Infusions

Tun Thermal Mass: 0.00Grain Temp: 16 C

Step Rest Start Stop Heat Infuse Infuse InfuseStep Name Time Time Temp Temp Type Temp Amount Ratio

Miscelazione & pro 7 0 55 62 Infuse 60 37.75 3.02Alcol 0 30 62 62 Infuse 0 0.00 3.02Corpo 10 30 62 72 Infuse 0 0.00 3.02Enzimi KO 6 15 72 78 Infuse 0 0.00 3.02

Total Water Qts: 39.89 - After Additional InfusionsTotal Water L: 37.75 - After Additional InfusionsTotal Mash Volume L: 46.09 - After Additional Infusions

All temperature measurements are degrees Celsius.All infusion amounts are in Liters.All infusion ratios are Liters/Kilograms.

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Water Needed For Brewing Session

Sparge Amount: 30.00 Sparge Deadspace: 0.00 Total Into Mash: 30.00

Total Grain kg: 12.50 L Per kg: 3.02 Total From Mash: 19.14Mash Liters: 37.75Grain Absorption: 18.61

Amount Lost in Lauter Tun Deadspace,Grant and Misc. to Kettle: 1.00

Top Up Water Added to Kettle: 0.00Amount into Kettle: 48.14

Boil Time (min): 90.00 Evaporation Rate: 3.50Amount after Boil: 42.89

Left in Kettle Deadspace: 0.00Left in Hopback: 0.00Left in Counterflow Chiller: 0.00Left in Other Equipment / Other Absorption: 1.00

Amount to Chillers: 41.89Amount After Cooling (5%): 39.80

Grain absorption rate is: 1.50 (L Per kg)

Evaporation rate is Liters Per Hour

This formulation will yield 39.80 liters of fermentable wort.

You will need 67.75 liters of water for the complete brewing session.