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PostPosted: Mon Jul 02, 2012 9:05 am 
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Joined: Sun Apr 22, 2012 11:21 am
Posts: 2
04-19-2012 COB English Pale Ale

A ProMash Brewing Session Report
--------------------------------

Brewing Date: Thursday April 19, 2012
Head Brewer: Brian Mauger
Asst Brewer:
Recipe: COB English Pale Ale

BJCP Style and Style Guidelines
-------------------------------

08-A English Pale Ale, Standard/Ordinary Bitter

Min OG: 1.032 Max OG: 1.040
Min IBU: 25 Max IBU: 35
Min Clr: 4 Max Clr: 14 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 8.75
Anticipated OG: 1.049 Plato: 12.22
Anticipated SRM: 11.2
Anticipated IBU: 38.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Actual OG: 1.049 Plato: 12.22
Actual FG: 1.012 Plato: 3.07

Alc by Weight: 3.84 by Volume: 4.91 From Measured Gravities.
ADF: 74.9 RDF 62.3 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 75 %
Anticipated Points From Mash: 49.31
Actual Points From Mash: 49.31


Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour

Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:

Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.042 SG 10.45 Plato

With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Water Needed Pre-Boil Wort Size: 7.23 Gal
Water Needed Pre-Boil Gravity: 1.034 SG 8.56 Plato


Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
5.7 0.50 lbs. Crystal 120L Great Britain 1.033 120
2.9 0.25 lbs. Special Roast Malt America 1.033 40
91.4 8.00 lbs. Pale Malt(2-row) Great Britain 1.038 3

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Goldings - E.K. Pellet 5.80 28.6 60 min.
0.50 oz. Goldings - E.K. Whole 6.30 7.2 30 min.
0.50 oz. Goldings - E.K. Whole 6.30 2.4 1 min.


Yeast
-----

WYeast 1968 London Extra Special Bitter


Mash Schedule
-------------

Mash Type: Single Step
Heat Type: Direct

Grain Lbs: 8.75
Water Qts: 13.13 - Before Additional Infusions
Water Gal: 3.28 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.50

Tun Thermal Mass: 0.00
Grain Temp: 70 F

Dough In Temp: 190 Time: 0
Saccharification Rest Temp: 152 Time: 60
Mash-out Rest Temp: 0 Time: 0
Sparge Temp: 190 Time: 0

Runnings Stopped At: 1.010 SG 2.56 Plato


Total Mash Volume Gal: 3.98 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.



Water Needed For Brewing Session
--------------------------------

Sparge Amount: 6.00 Sparge Deadspace: 0.50 Total Into Mash: 5.50

Total Grain Lbs: 8.75 Qts Per Lbs: 1.50 Total From Mash: 2.23
Mash Gallons: 3.28
Grain Absorption: 1.05

Amount Lost in Lauter Tun Deadspace,
Grant and Misc. to Kettle: 0.50

Top Up Water Added to Kettle: 0.00
Amount into Kettle: 7.23

Boil Time (min): 60.00 Evaporation Rate: 15.00
Amount after Boil: 6.15

Left in Kettle Deadspace: 1.00
Left in Hopback: 0.00
Left in Counterflow Chiller: 0.25
Left in Other Equipment / Other Absorption: 0.00

Amount to Chillers: 4.90
Amount After Cooling (4 perc.): 4.70



Grain absorption rate is: 0.12 (Gallons Per Lbs)

Evaporation rate is Percent per Hour

This formulation will yield 4.70 gallons of fermentable wort.

You will need 9.28 gallons of water for the complete brewing session.


Efficiency Specifics
--------------------
Recipe Efficiency Setting: 75 %


With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Target Volume (Gal): 7.23
Estimated OG: 1.034 Plato: 8.56


Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:

Target Volume (Gal): 5.88
Estimated OG: 1.042 Plato: 10.45


Post-Boil Targets:

Target Volume (Gal): 5.00
Estimated OG: 1.049 Plato: 12.22


Recorded Actuals - Measurement Taken In Kettle:

Recorded Volume (Gal): 5.00
Recorded OG: 1.049 Plato: 12.22


At 100 percent extraction from the maximum mash potential:

Total Points: 65.75
Points From Mash: 65.75
Points From Extract/Sugar: 0.00


With the recipe efficiency setting, you should have achieved:

Total Points: 49.31
Points From Mash: 49.31
Points From Extract/Sugar: 0.00


Actuals achieved were:

Actual Points From Mash: 49.31
Actual Mash System Efficiency: 75


Fermentation Specifics
----------------------

Pitched From: Starter
Amount Pitched: 1000 mL
Lag Time: 18.00 hours

Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 7
Primary Temperature: 68 degrees F



Inventory Analysis
------------------

Grain/Malt/Extract/Sugar Origin Recipe Lbs Lbs In Stock Lbs Needed
--------------------------------------------------------------------------------------

Crystal 120L Great Britain 0.50 0.00 0.50
Special Roast Malt America 0.25 0.00 0.25
Pale Malt(2-row) Great Britain 8.00 0.00 8.00


Hop Origin Recipe Oz Oz In Stock Oz Needed
------------------------------------------------------------------------------------
Goldings - E.K. - Pellet England 1.00 0.00 1.00
Goldings - E.K. - Whole England 0.50 0.00 0.50
Goldings - E.K. - Whole England 0.50 0.00 0.50


Extras Recipe In Stock Needed
-------------------------------------------------------



Yeast Recipe In Stock Needed
-------------------------------------------------------
London Extra Special Bitter 1.00 0.00 1.00
(WYeast 1968)


Mash Notes
----------

Pre boil reading from refractometer was 1.037

OG (after boil) was 1.044 (should have been 1.038).

Kegged 4/25/12 - (6 days). FG 1.012


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PostPosted: Tue Jul 03, 2012 7:20 am 
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Joined: Wed Jan 31, 2007 11:05 am
Posts: 564
Location: Orwigsburg, PA
Thanks Mawgs! That was a tasty beer.

_________________
Dave Barber

"Never trust a skinny brewer" - Dan Gordon


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