Make your own free website on Tripod.com


2001-07-11 Bass Draught (Partial) - Brew Brittish Real Ale p 86

A ProMash Brewing Session Report

Brewing Date: Wednesday July 11, 2001
Head Brewer: Lou King
Asst Brewer:   
Recipe: Bass Draught (Partial) - Brew Brittish Real Ale p 86


BJCP Style and Style Guidelines
04-A Bitter & English Pale Ale, Ordinary Bitter

Min OG: 1.030 Max OG: 1.038   
Min IBU: 20 Max IBU: 40   
Min Clr: 6 Max Clr: 14  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 15.00      
Anticipated OG: 1.052 Plato: 12.76
Anticipated SRM: 9.6        
Anticipated IBU: 39.2      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.050 Plato: 12.39   
Actual FG: 1.012 Plato: 3.07   
Alc by Weight: 3.91 by Volume: 5.00 From Measured Gravities.
ADF: 75.2 RDF: 62.6 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 75 %
Anticipated Points From Mash: 2.55
Actual Points From Mash: 2.55


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
93.3 14.00 lbs.  Light Liquid Malt Extract    1.035 7
6.7 1.00 lbs.  Crystal 60L America 1.034 60

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
2.00 oz.  Styrian Goldings Whole 4.00 17.8 60 min
1.20 oz.  Wye Challenger Whole 7.50 20.0 60 min
0.50 oz.  Wye Northdown Whole 5.00 1.5 15 min


Yeast
WYeast 1098 British Ale


Mash Schedule
Mash Type: Single Step   
Heat Type: Direct   
Grain Lbs: 1.00   
Water Qts: 0.00 Before Additional Infusions
Water Gal: 0.00 Before Additional Infusions
Qts Water Per Lbs Grain: 0.00 Before Additional Infusions
Tun Thermal Mass: 0.30   
Grain Temp: 80 F Before Additional Infusions

Rest Temp Time
Dough In: 0 0 Min
Saccharification Rest: 0 0 Min
Mash-out Rest: 0 0 Min
Sparge: 0 0 Min

Total Mash Volume Gal: 0.00 - After Additional Infusions

Runnings Stopped At: 1.010 SG 2.56 Plato

All temperature measurements are degrees Fahrenheit.


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): 6.13      
Estimated OG: 1.084 Plato: 20.25

Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
Target Volume (Gal): 11.76      
Estimated OG: 1.044 Plato: 10.91

Post-Boil Targets:
Target Volume (Gal): 10.00      
Estimated OG: 1.052 Plato: 12.76

Recorded Actuals - Measurement Taken In Kettle:
Recorded Volume (Gal): 10.00      
Recorded OG: 1.052 Plato: 12.76

At 100 percent extraction from the maximum mash potential:
Total Points: 52.40
Points From Mash: 3.40
Points From Extract/Sugar: 49.00

With the recipe efficiency setting, you should have achieved:
Total Points: 51.55
Points From Mash: 2.55
Points From Extract/Sugar: 49.00

Actuals achieved were:
Actual Points From Mash: 2.55
Actual Mash System Efficiency: 75 %


Fermentation Specifics
Pitched From: Starter
Amount Pitched: 1800 mL
Lag Time: 0.00 hours

Primary Fermenter: Stainless Steel
Primary Type: Closed
Days In Primary: 6
Primary Temperature: 65 degrees F

Secondary Fermenter: Stainless Steel
Secondary Type: Closed
Days In Secondary: 9
Secondary Temperature: 66 degrees F

Original Gravity: 1.050 SG 12.39 Plato
Finishing Gravity: 1.012 SG 3.07 Plato



Tasting Notes
8/21/01 Killed first keg




Generated with ProMash Brewing Software