Sticke Bier (Decoction)
Specialty Beer

 

Type: All Grain

Date: 22/01/2005

Batch Size: 19.00 L

Brewer: Tim Gorman
Boil Size: 22.88 L Asst Brewer:
Boil Time: 90 min Equipment: Tim's Cheap N Easy
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.0
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
3.45 kg Pilsner (Weyermann) (1.7 SRM) Grain 76.8 %
0.55 kg Munich II (Weyermann) (8.5 SRM) Grain 12.2 %
0.25 kg Munich I (Weyermann) (7.1 SRM) Grain 5.6 %
0.15 kg Wheat Malt, Ger (2.0 SRM) Grain 3.3 %
0.09 kg Black Malt (Crisp) (680.0 SRM) Grain 2.0 %
45.00 gm Spalt (pellet) [5.70%] (60 min) Hops 32.1 IBU
14.00 gm Spalt (pellet) [5.70%] (90 min) (First Wort Hop) Hops 11.8 IBU
28.00 gm Spalt (pellet) [5.70%] (10 min) Hops 7.2 IBU
48.00 gm Spalt (pellet) [5.70%] (30 min) (Aroma Hop-Steep) Hops -
0.25 tsp Irish Moss (Boil 10.0 min) Misc
27.93 L Deerwood Water Water
1 Pkgs German Ale (Wyeast Labs #1007) [Starter 125 ml] Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.056 SG

Measured Original Gravity: 1.056 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 5.5 % Actual Alcohol by Vol: 6.1 %
Bitterness: 51.1 IBU Calories: 522 cal/l
Est Color: 16.2 SRM Color:
Color
 

Mash Profile

Mash Name: Decoction Mash, Double Total Grain Weight: 4.49 kg
Sparge Water: 9.65 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Name Description Step Temp Step Time
Protein Rest Add 18.72 L of water at 52.5 C 50.0 C 35 min
Saccharification Decoct 5.63 L of mash and boil it 63.0 C 20 min
Saccharification Decoct 3.45 L of mash and boil it 68.9 C 20 min

 
Mash Notes: Used for some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 90.6 KPA Carbonation Used: 13.21psi
Keg/Bottling Temperature: 6.6 C Age for: 28.0 days
Storage Temperature: 11.1 C  
 

Notes

Added 1.2L to achive 19L and OG
21.5C pitched yeast
Racked Feb.11 1.010 Temp 12.2C
Kegged March 2, 2005 Temp 6.6