09-12-2008 Ross St Ale
A ProMash Brewing Session Report
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Brewing Date:
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Friday September 12, 2008
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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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Ross St Ale
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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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6.44
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Anticipated OG:
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1.052
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Plato:
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12.97
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Anticipated SRM:
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7.0
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Anticipated IBU:
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38.0
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Brewhouse Efficiency:
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65
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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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1.050
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Plato:
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12.31
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Actual FG:
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1.009
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Plato:
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2.31
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Alc by Weight:
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4.19
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by Volume:
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5.35
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From Measured Gravities.
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ADF:
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81.3
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RDF:
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67.4
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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68 %
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Anticipated Points From Mash:
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52.45
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Actual Points From Mash:
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54.83
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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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75.7
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4.88 lbs.
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Pilsener
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Germany
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1.038
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2
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7.8
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0.50 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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7.8
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0.50 lbs.
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Wheat Malt
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America
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1.038
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2
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5.8
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0.38 lbs.
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Biscuit Malt
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Belgium
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1.035
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19
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1.9
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0.13 lbs.
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Crystal Medium
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Great Britian
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1.033
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55
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1.0
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0.06 lbs.
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Special Roast Malt
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America
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1.033
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40
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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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0.28 oz.
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Yakima Magnum
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Pellet
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13.10
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30.0
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60 min
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0.14 oz.
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Amarillo Gold
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Pellet
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8.90
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3.4
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20 min
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0.14 oz.
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Simcoe
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Pellet
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11.90
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4.6
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20 min
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0.28 oz.
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Amarillo Gold
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Pellet
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8.90
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0.0
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0 min
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0.28 oz.
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Simcoe
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Pellet
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11.90
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0.0
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0 min
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0.28 oz.
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Simcoe
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Pellet
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11.90
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0.0
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Dry Hop
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0.28 oz.
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Amarillo Gold
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Pellet
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8.90
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0.0
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Dry Hop
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White Labs WLP051 California Ale V
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Mash Name:
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Total Grain Lbs:
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6.44
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Total Water Qts:
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7.08
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Before Additional Infusions
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Total Water Gal:
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1.77
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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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75.00 F
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Step Name
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Step
Time
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Rest
Time
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Start
Temp
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Stop
Temp
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Heat
Type
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Infuse
Temp
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Infuse
Amount
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Infuse
Ratio
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Saccharification R
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5
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60
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152
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152
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Infuse
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170
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7.08
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1.10
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Total Water Qts:
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7.08
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After Additional Infusions
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Total Water Gal:
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1.77
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After Additional Infusions
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Total Mash Volume Gal:
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2.29
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After Additional Infusions
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Runnings Stopped At: 1.010 SG 2.56 Plato
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
Recipe Efficiency Setting: 65 %
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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3.63
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Estimated OG:
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1.043
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Plato:
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10.81
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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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3.49
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Estimated OG:
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1.045
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Plato:
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11.22
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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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1.052
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Plato:
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12.97
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Recorded Actuals - Measurement Taken In Kettle:
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Recorded Volume (Gal):
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3.50
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Recorded OG:
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1.047
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Plato:
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11.67
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At 100 percent extraction from the maximum mash potential:
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Total Points:
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80.69
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Points From Mash:
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80.69
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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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52.45
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Points From Mash:
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52.45
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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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54.83
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Actual Mash System Efficiency:
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68 %
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Pitched From:
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Starter
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Amount Pitched:
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0 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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0
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Primary Temperature:
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66 degrees F
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Original Gravity:
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1.050 SG
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12.31
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Plato
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Finishing Gravity:
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1.009 SG
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2.31
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Plato
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Bottling/Kegging Specifics
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Bottling Date:
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Friday September 12, 2008
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Desired Carbonation Level:
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2.30 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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1.93 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 |