T14. Recipe Question Flashcards
Grist weight (lbs.)
10 except 15: Belgian Tripel, IPAs, Doppelbock. Assume 75% mash efficiency
Bittering hops (oz.)
2 oz except 1: Doppelbock, Marzen, Tripel,and 0.5: Weissbier
Original Gravity (OG)
1.050 except 1.075: Belgian Tripel, IPAs, Doppelbock
Final Gravity (FG)
1.010 except 1.016: Marzen, Doppelbock, American Porter
IBU
40 except 25: Doppelbock, Marzen, Tripel and 10: Weissbier
SRM (All others)
6
SRM (Porter and Stout)
25
SRM (German Pils)
5
SRM (Marzen)
7
SRM (Strong Bitter)
8
Hops (Am. Porter, IPAs)
Cascade
Hops (German styles)
Hallertauer
Hops (Czech Premium Lager)
Saaz
Hops (Belgian Tripel)
Styrian Goldings
Hops (UK/Ireland)
East Kent Goldings
Grist (American Porter)
English Pale Ale Malt 80% || Crystal 80L 10% || Choc 5% || Black Patent 5%
Grist (Doppelbock)
Munich 75% || Vienna 25%
Grist (Marzen)
Vienna 50% || Pils 40% || Munich 5% || Crystal 15L 5%
Grist (Belgian Tripel)
Pilsner Malt 80% || White Sugar 20%
Grist (Weissbier)
Wheat 70% || Pilsner 30%
Grist (Irish Stout)
Maris Otter 65% || Roast Unmalted Barley 8% || Flaked Unmalted Barley 20% || Black 7%
Grist (German Pils)
Pilsner 100%
Grist (Double IPA)
2-Row 90% || Cara-Pils 3% || Crystal 40L 3% || Sugar 4%
Grist (American IPA)
2-Row 80% || Crystal 20L 15% || Crystal 60L 5%
Grist (Strong Bitter)
English Pale Malt 90% || Crystal 20L 5% || Crystal 40L 5%
Grist (Festbier)
Pils 65% || Vienna 35%
Hops default %AA
5%
Assumed Utilization Rates
25% Bittering, 5% Flavor, 0% Aroma
Flavor and/or aroma hops
0.5 - 1 oz (IF NEEDED)
Mash water
9 gallons (1.5X for Tripel, Doppelbock, IPAs!):
- 5 gallons of strike water at 163F for a mash temperature of 150F
- 5 gallons of sparge water at 168F, acidified with 1 tsp phosphoric acid.
Mash profile
SINGLE INFUSION + Vorlauf (recirculate.): 30 minutes + Sparge/Lauter: 168F, 5.5 gallons, 45 minutes
Batch size
5 gallons
Yeast
Country + Ale or Lager
Mash profile GUIDANCE
“The CLASSIC mash style used for this beer would be the ____ mash technique, but due to the
highly modified malts available today, I’ll use the Single Infusion mash.”
Classic mash profile (IPA, Tripel, Strong Bitter)
Multi-step
Classic mash profile (German & Czech styles)
Decoction
Classic mash profile (Am. Porter and Irish Stout)
Single infusion
Boil / finings / chill
75 minutes, full rolling boil to facilitate hot break, adding hops according to
schedule above.
Fine with Irish Moss (except Hefeweizen!), added at 5 minutes before the end of the boil.
Chill via Counter-flow method, to facilitate cold break, to 70F prior to pitching yeast (cooler temperatures for lagers.)
Fermentation profile
Ales:
Primary: 68F for 7 days
Secondary: 68F for 21 days
Lagers:
Primary: 55F for 14 days
Diacetyl Rest: 65F for 2 days
Secondary: 32F for 60 days
AAFM
use all descriptors just like in beer judging - list if it doesn’t apply (i.e. warmth)!!!
How do ingredients / procedures impact the style?
“The malt, hops, and yeast used in this recipe work together to produce the aroma,
appearance, flavor and mouthfeel representative of a __________ style.” Elaborate if there’s time
