19-Feb-2011 Sarcazum
A ProMash Brewing Session Report
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Brewing Date:
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Saturday February 19, 2011
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Head Brewer:
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Mick Harrison
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Asst Brewer:
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Recipe:
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Sarcazum
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Batch Size (L):
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50.00
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Wort Size (L):
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50.00
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Total Grain (kg):
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10.35
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Anticipated OG:
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1.048
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Plato:
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11.90
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Anticipated EBC:
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23.4
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Anticipated IBU:
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17.2
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Brewhouse Efficiency:
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75
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%
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Wort Boil Time:
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90
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Minutes
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Actual OG:
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1.048
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Plato:
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11.91
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Actual FG:
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1.012
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Plato:
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3.07
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Alc by Weight:
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3.70
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by Volume:
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4.74
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From Measured Gravities.
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ADF:
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74.2
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RDF:
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61.8
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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75 %
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Anticipated Points From Mash:
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47.96
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Actual Points From Mash:
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48.00
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%
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Amount
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Name
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Origin
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Potential
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EBC
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51.2
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5.30 kg.
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Lager Malt(2-row)
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England
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1.037
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3
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36.2
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3.75 kg.
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Wheat Malt Pale
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England
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1.039
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6
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9.7
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1.00 kg.
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Torrifed Wheat
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England
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1.030
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4
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2.9
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0.30 kg.
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Aromatic Malt
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Belgium
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1.036
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65
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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50.00 g.
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Tettnanger Tettnang
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Whole
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3.80
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12.5
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90 min
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20.00 g.
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Bobek (Styrian)
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Whole
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3.60
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4.7
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90 min
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30.00 g.
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Bobek (Styrian)
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Whole
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3.60
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0.0
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0 min
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Amount
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Name
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Type
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Time
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1.00 Unit(s)
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Whirlfloc Tablet
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Fining
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15 Min.(boil)
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0.50 gm
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Bitter Orange Peel
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Spice
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0 Min.(boil)
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0.50 gm
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Corriander Seed
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Spice
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0 Min.(boil)
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0.25 gm
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Ginger Root
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Spice
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0 Min.(boil)
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White Labs WLP400 Belgian Wit Ale
Generated with ProMash Brewing Software |