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Biere de Garde

Supplier:
	More Beer

Grains:
	Weight (lb)	MME	Max GU	Name
	-----------	---	------	------
	2.00		37	 74.00	German Pilsner
	2.00		34	 68.00	Munich
	1.00		36	 36.00	Aromatic
	0.75		33	 24.75	CaraMunich
	0.75		30	 22.50	Special B
	0.50		38	 19.00	Wheat
	-----------	---	------	------
	7.00		NA	244.25	Totals

	Mini Mash Extract Potential 1:
		244 GU * 68% / 4 gal = 41.5 GU/Gal

	Mini Mash Extract Potential 2:
		244 GU * 68% / 5 gal = 33.2 GU/Gal

	Cooking Time:
		155 F, 45 Min (time for soaking)

Malt and Stuff:
	Weight (lb)	MME	Max GU	Name
	-----------	---	------	------
	8.13		35	285	German Pils Malt Extract
	-----------	---	------	------
	8.13		NA	285	Totals

	Malt Extract Potential:
		285 GU * 100% / 5 gal = 57 GU/Gal

Hops:
	Amount		When		Util %	AA %	Name
	------		----		------	----	----
	1.25 oz		60 MBEOB	24	4.0	Hallertauer

Other Additions:
	Amount		When		What
	------		----		---------
	1 tbs		ABS		5.2 pH Stabilizer (water conditioner)
	1 tablet	20 MBEOB	Whirfloc (clarifier)
	1 capsule	10 MBEOB	Servomyces (yeast nutrient)

Yeast:
	White Labs German Lager Yeast WLP830 (350 ml, liquid)

Priming:
	4 oz dextrose

Estimates:
	Initial GU:	90.2
	Initial SG:	1.090
	Final SG:	1.020
	ABV:		9.2

Brewing Dates:
	Brew / 1st F:	02/03/2007 (19 / 19), yeast pitch at 7:18 pm
	2nd F:		02/22/2007 (45 / 64)
	Keg:		04/08/2007 (295 / 359)
	Tap		01/28/2008 (? / ?)
	Fin:		?

Aged:
	338 days, 48 week(s), 11 month(s)

Measurements:
	Brewing Time:		5:54, 2:00 -> 7:54

	Mini-Mash Water:	8 qt, 2.0 Gal
					(~ 1.25 qt / 1 lb of grains)
	Sparging Water:		10 qt, 2.5 Gal
					(~ 1.50 qt / 1 lb of grains)
	Ending Mash Water:	3.4 Gal
	Lost Mash Water:	1.1 Gal

	Starting Mash Water:	4 Gal
	Boiled Wort Volume:	4.5 Gal
	Evaporated Water:	- Gal
	Average Wort Volume:	4.25 Gal
	1st F Wort Volume:	5 Gal (added 0.75 Gal)

	Grains weight:		112.50 oz, 7.03 lb

	Mini Mash Start Temp:	86 F
	Mini Mash Heating Time:	17 min, 2:21 -> 2:38
	Pre-Grain Water Temp:	169 F
	Mini Mash Rest Temp:	158 F -> 147 F  *** see notes below
	Mini Mash Rest Time:	46 min, 2:39 -> 3:25
	Sparge Water Temp:	145 F -> 145 F

	Mini Mash Temp to Boil:	108 F -> Boiling
	Mini Mash Time to Boil:	43 min, 4:17 -> 5:00
	Wort Temp to Boil:	181 F -> Boiling
	Wort Time to Boil:	20 min, 5:10 -> 5:30

	Full Malt Bucket/Lid:	134.75 oz
	Empty Malt Bucket/Lid:	4.75 oz
	Malt Weight:		130 oz, 8.125 lb

	Wort Boil Time:		71 min, 5:31 -> 6:42
	Wort Cooling Time:	27 min, 6:43 -> 7:10

	Wort Yeast Pitch Temp:	73 F

	Wort Aeration Time:	30 min, 7:19 -> 7:49

	Mini Mash SG:		1.037 (estimate high by 4.5 GU)
	Starting Wort SG:	1.099
	1st F SG (OG):		1.087 (estimate high by 3.2 GU)
	2nd F SG:		1.026
	Keg SG:			1.025
	Tap SG (FG):		1.011 (estimate high/low by 9 GU)

	Mash Water pH:		8.25
	Treated Mash Water pH:	6.26
	Mini Mash pH:		5.34
	Starting Wort pH:	5.40
	1st F pH:		5.30
	2nd F pH:		4.56
	Keg pH:			4.36
	Tap pH:			4.05

Calculations:
	ABV:			9.956
					(1.087 - 1.011) * 131
	Apparent attenuation:	87%
					(1.087 - 1.011) / (1.087 - 1) * 100

	Mini Mash GU/Gal:	39.6 (estimate low by 6.4 GU, 2)
					37 GU * 4 Gal / 5 Gal

	Malt GU/Gal:		47.4 (estimate high by 9.6 GU)
					87 GU - 39.6 GU

	Wort SG (Wg):		1.279
					1.087 * 5 Gal / 4.25 Gal
	Cg:			2.145
					1 + ((1.279 - 1.050) / 0.2)
	IBU:			?
					7,489 / (5 Gal * 2.145) * (
						(W1 oz * A1 AA * U1) +
						(W2 oz * A2 AA * U2) +
						(Wn oz * An AA * Un))
	BU:GU Ratio:		?
					IBU / OG GU

Brewing Notes:
	- used tap water
	- fermenters: plastic primary, 5 Gal corney keg for secondary

	- minimash temperature was too high, it didn't drop nearly as much
	  as i expected after adding the grains.  After sitting for about 20
	  i noticed that the mast temperature was close to 160 F.  i stirred
	  the mash vigorously to mix in air and drop the temperature and got
	  it down to about 152 F.

	- There was too much grain to fit in the 7.5 qt strainer.
	  i had to leave some out when sparging.

Fermentation Notes:

Notes:

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