T14. Recipe Question

Question 1

Grist weight (lbs.)

Answer 1

10 except 15: Belgian Tripel, IPAs, Doppelbock. Assume 75% mash efficiency

Question 2

Bittering hops (oz.)

Answer 2

2 oz except 1: Doppelbock, Marzen, Tripel,and 0.5: Weissbier

Question 3

Original Gravity (OG)

Answer 3

1.050 except 1.075: Belgian Tripel, IPAs, Doppelbock

Question 4

Final Gravity (FG)

Answer 4

1.010 except 1.016: Marzen, Doppelbock, American Porter

Question 5

IBU

Answer 5

40 except 25: Doppelbock, Marzen, Tripel and 10: Weissbier

Question 6

SRM (All others)

Answer 6

6

Question 7

SRM (Porter and Stout)

Answer 7

25

Question 8

SRM (German Pils)

Answer 8

5

Question 9

SRM (Marzen)

Answer 9

7

Question 10

SRM (Strong Bitter)

Answer 10

8

Question 11

Hops (Am. Porter, IPAs)

Answer 11

Cascade

Question 12

Hops (German styles)

Answer 12

Hallertauer

Question 13

Hops (Czech Premium Lager)

Answer 13

Saaz

Question 14

Hops (Belgian Tripel)

Answer 14

Styrian Goldings

Question 15

Hops (UK/Ireland)

Answer 15

East Kent Goldings

Question 16

Grist (American Porter)

Answer 16

English Pale Ale Malt 80% || Crystal 80L 10% || Choc 5% || Black Patent 5%

Question 17

Grist (Doppelbock)

Answer 17

Munich 75% || Vienna 25%

Question 18

Grist (Marzen)

Answer 18

Vienna 50% || Pils 40% || Munich 5% || Crystal 15L 5%

Question 19

Grist (Belgian Tripel)

Answer 19

Pilsner Malt 80% || White Sugar 20%

Question 20

Grist (Weissbier)

Answer 20

Wheat 70% || Pilsner 30%

Question 21

Grist (Irish Stout)

Answer 21

Maris Otter 65% || Roast Unmalted Barley 8% || Flaked Unmalted Barley 20% || Black 7%

Question 22

Grist (German Pils)

Answer 22

Pilsner 100%

Question 23

Grist (Double IPA)

Answer 23

2-Row 90% || Cara-Pils 3% || Crystal 40L 3% || Sugar 4%

Question 24

Grist (American IPA)

Answer 24

2-Row 80% || Crystal 20L 15% || Crystal 60L 5%

Question 25

Grist (Strong Bitter)

Answer 25

English Pale Malt 90% || Crystal 20L 5% || Crystal 40L 5%

Question 26

Grist (Festbier)

Answer 26

Pils 65% || Vienna 35%

Question 27

Hops default %AA

Answer 27

5%

Question 28

Assumed Utilization Rates

Answer 28

25% Bittering, 5% Flavor, 0% Aroma

Question 29

Flavor and/or aroma hops

Answer 29

0.5 - 1 oz (IF NEEDED)

Question 30

Mash water

Answer 30

9 gallons (1.5X for Tripel, Doppelbock, IPAs!): 3. 5 gallons of strike water at 163F for a mash temperature of 150F 5. 5 gallons of sparge water at 168F, acidified with 1 tsp phosphoric acid.

Question 31

Mash profile

Answer 31

SINGLE INFUSION + Vorlauf (recirculate.): 30 minutes + Sparge/Lauter: 168F, 5.5 gallons, 45 minutes

Question 32

Batch size

Answer 32

5 gallons

Question 33

Yeast

Answer 33

Country + Ale or Lager

Question 34

Mash profile GUIDANCE

Answer 34

“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.”

Question 35

Classic mash profile (IPA, Tripel, Strong Bitter)

Answer 35

Multi-step

Question 36

Classic mash profile (German & Czech styles)

Answer 36

Decoction

Question 37

Classic mash profile (Am. Porter and Irish Stout)

Answer 37

Single infusion

Question 38

Boil / finings / chill

Answer 38

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.)

Question 39

Fermentation profile

Answer 39

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

Question 40

AAFM

Answer 40

use all descriptors just like in beer judging - list if it doesn't apply (i.e. warmth)!!!

Question 41

How do ingredients / procedures impact the style?

Answer 41

“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