Sticke Bier (Step)
Specialty Beer

 

Type: All Grain

Date: 25/01/2005

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: 70.0
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 33.0 IBU
14.00 gm Spalt (pellet) [5.70%] (90 min) (First Wort Hop) Hops 12.1 IBU
28.00 gm Spalt (pellet) [5.70%] (10 min) Hops 7.4 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: 1.052 SG

Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 5.1 % Actual Alcohol by Vol: 5.7 %
Bitterness: 52.5 IBU Calories: 482 cal/l
Est Color: 16.2 SRM Color:
Color
 

Mash Profile

Mash Name: Double Infusion, Full Body Total Grain Weight: 4.49 kg
Sparge Water: 9.38 L Grain Temperature: 11.6 C
Sparge Temperature: 75.6 C TunTemperature: 30.0 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Name Description Step Temp Step Time
Protein Rest Add 7.00 L of water at 59.6 C 50.2 C 30 min
Saccrification Add 6.00 L of water at 81.6 C 63.0 C 30 min
Step Add 6.00 L of water at 83.4 C 68.9 C 40 min

 
Mash Notes: A full bodied mash profile for beers requiring a protein rest. Used for beer with large portions of unmodified adjuncts such as unmalted wheat.

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 149.4 KPA Carbonation Used: -
Keg/Bottling Temperature: 15.6 C Age for: 28.0 days
Storage Temperature: 11.1 C  
 

Notes

Added 1.2L to achive 19L and OG
22.9C pitched yeast
Racked to secondary Feb. 16th 2005 temp 12.5C SG 1.010