Speidel's Braumeister
Page 27 of 32
16 Brewing record
Basic details
Date:
Start of brewing process – time:
End of brewing process – time:
Recipe
malt kg – hops g – water lts:
Brewing process
Phase
Temperature
Duration
Mashing
1
st
Phase: protein rest:
2
nd
Phase: maltose rest
3
rd
Phase: saccrification rest no. 1:
4
th
Phase: saccrification rest no. 2:
Iodine test:
Lautering:
Sparging – lts.:
Measurement: Actual wort content
- °Plato
Litres:
Measurement: Pre-set wort content:
- °Plato
Litres:
Wort boiling:
Total time:
1st hops added:
2nd hops added:
3rd hops added:
Protein
filtration:
Cooling:
Removing wort for
priming:
Racking:
Gravity - °P:
Pitching the yeast
Fermentation / Maturing
Start of fermentation – date:
Fermentation temperature:
Remaining starch test-rapid
fermentation test - °P:
Pre-set extract, racking - °P:
Racking – date:
Actual extract, racking - °P:
Priming wort, lts.:
Conditioning vessel:
Tasting
taste, colour, head, carbonic acid; Faults:
Improvements
