01-30-2009 American Pale Ale Ver 2
A ProMash Brewing Session Report
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Brewing Date:
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Friday January 30, 2009
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Head Brewer:
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Alex Brubaker
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Asst Brewer:
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Recipe:
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American Pale Ale Ver 2
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BJCP Style and Style Guidelines
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10-A American Ale, American Pale Ale
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Min OG:
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1.045
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Max OG:
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1.060
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Min IBU:
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30
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Max IBU:
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54
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Min Clr:
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5
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Max Clr:
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14
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Color in SRM, Lovibond
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Batch Size (Gal):
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3.00
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Wort Size (Gal):
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3.00
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Total Grain (Lbs):
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5.55
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Anticipated OG:
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1.051
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Plato:
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12.73
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Anticipated SRM:
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7.7
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Anticipated IBU:
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54.8
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Brewhouse Efficiency:
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74
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%
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Wort Boil Time:
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60
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Minutes
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Actual OG:
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1.051
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Plato:
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12.69
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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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4.04
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by Volume:
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5.17
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From Measured Gravities.
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ADF:
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75.8
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RDF:
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63.1
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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74 %
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Anticipated Points From Mash:
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51.46
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Actual Points From Mash:
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51.29
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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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SRM
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90.1
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5.00 lbs.
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Maris Otter Pale Malt(2-row)
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Great Britain
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1.038
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4
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2.5
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0.14 lbs.
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Honey Malt
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Canada
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1.030
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20
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2.5
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0.14 lbs.
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Crystal 60L
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America
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1.034
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60
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2.5
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0.14 lbs.
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Munich Malt
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Germany
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1.037
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7
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2.5
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0.14 lbs.
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Victory Malt
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America
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1.034
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25
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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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0.21 oz.
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Chinook
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Pellet
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12.20
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18.9
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First WH
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0.25 oz.
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Cascade, 4.6%
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Pellet
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4.60
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2.5
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15 min
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0.25 oz.
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Amarillo Gold
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Pellet
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8.90
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4.9
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15 min
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0.25 oz.
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Centennial
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Pellet
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9.40
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5.1
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15 min
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0.79 oz.
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Centennial
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Pellet
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9.40
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12.1
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8 min
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0.94 oz.
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Amarillo Gold
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Pellet
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8.90
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11.3
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4 min
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0.76 oz.
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Cascade, 4.6%
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Pellet
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4.60
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0.0
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0 min
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0.18 oz.
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Chinook
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Pellet
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12.20
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0.0
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0 min
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WYeast 1272 American Ale II
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Mash Type:
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Single Step
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Heat Type:
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Infusion
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Grain Lbs:
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5.55
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Water Qts:
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6.66
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Before Additional Infusions
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Water Gal:
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1.66
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.20
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Before Additional Infusions
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Tun Thermal Mass:
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0.13
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Grain Temp:
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64 F
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Before Additional Infusions
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Rest
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Temp
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Time
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Dough In:
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173
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0 Min
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Saccharification Rest:
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154
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50 Min
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Mash-out Rest:
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0
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0 Min
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Sparge:
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0
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0 Min
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Total Mash Volume Gal: 2.11 - After Additional Infusions
Runnings Stopped At: 1.010 SG 2.56 Plato
All temperature measurements are degrees Fahrenheit.
Recipe Efficiency Setting: 74 %
With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
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Target Volume (Gal):
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3.86
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Estimated OG:
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1.040
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Plato:
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9.99
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Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
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Target Volume (Gal):
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3.53
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Estimated OG:
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1.044
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Plato:
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10.89
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Post-Boil Targets:
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Target Volume (Gal):
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3.00
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Estimated OG:
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1.051
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Plato:
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12.73
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Recorded Actuals - Measurement Taken In Kettle:
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Recorded Volume (Gal):
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3.00
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Recorded OG:
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1.051
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Plato:
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12.69
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At 100 percent extraction from the maximum mash potential:
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Total Points:
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69.54
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Points From Mash:
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69.54
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Points From Extract/Sugar:
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0.00
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With the recipe efficiency setting, you should have achieved:
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Total Points:
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51.46
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Points From Mash:
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51.46
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Points From Extract/Sugar:
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0.00
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Actuals achieved were:
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Actual Points From Mash:
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51.29
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Actual Mash System Efficiency:
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74 %
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Pitched From:
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Starter
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Amount Pitched:
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125 mL
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Lag Time:
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0.00 hours
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Primary Fermenter:
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Glass
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Primary Type:
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Closed
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Days In Primary:
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14
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Primary Temperature:
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66 degrees F
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Original Gravity:
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1.051 SG
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12.69
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Plato
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Finishing Gravity:
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1.012 SG
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3.07
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Plato
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Bottling/Kegging Specifics
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Bottling Date:
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Friday January 30, 2009
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Desired Carbonation Level:
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2.40 Volumes CO2
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Fermentation Temperature:
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68 F
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Amount In Bottles:
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2.50 Gallons
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Days Conditioned:
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0
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Carbonation Method:
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Natural
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Priming Medium Used:
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Corn Sugar
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Amount of Priming Used:
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0.00 Oz
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Amount of Liquid Added:
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0.14 Gal
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Generated with ProMash Brewing Software |