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2002-02-09 AG-Lou's Brews Steam Beer

A ProMash Brewing Session Report

Brewing Date: Saturday February 09, 2002
Head Brewer: Lou King
Asst Brewer: Batch 16
Recipe: AG-Lou's Brews Steam Beer


BJCP Style and Style Guidelines
06-C American Pale Ales, California Common Ale

Min OG: 1.044 Max OG: 1.055   
Min IBU: 35 Max IBU: 45   
Min Clr: 8 Max Clr: 14  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 21.50      
Anticipated OG: 1.054 Plato: 13.25
Anticipated SRM: 10.0        
Anticipated IBU: 38.8      
Brewhouse Efficiency: 70  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.051 Plato: 12.69   
Actual FG: 1.009 Plato: 2.27   
Alc by Weight: 4.38 by Volume: 5.58 From Measured Gravities.
ADF: 82.1 RDF: 68.1 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 70 %
Anticipated Points From Mash: 53.66
Actual Points From Mash: 53.75


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
83.7 18.00 lbs.  Pale Malt(2-row) America 1.036 2
9.3 2.00 lbs.  Crystal 40L America 1.034 40
2.3 0.50 lbs.  Biscuit Malt Great Britain 1.035 35
4.7 1.00 lbs.  Toasted Malt(2-row) America 1.033 30

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.50 oz.  Northern Brewer Pellet 7.50 27.2 60 min
1.50 oz.  Northern Brewer Pellet 7.50 9.2 20 min
1.00 oz.  Cascade Pellet 6.00 2.4 5 min


Extras
Amount Name Type Time
0.10 Oz  Irish Moss Fining 15 Min.(boil)


Yeast
White Labs WLP800 Pilsner Lager


Mash Schedule
Mash Type: Single Step   
Heat Type: Infusion   
Grain Lbs: 21.50   
Water Qts: 25.80 Before Additional Infusions
Water Gal: 6.45 Before Additional Infusions
Qts Water Per Lbs Grain: 1.20 Before Additional Infusions
Tun Thermal Mass: 0.30   
Grain Temp: 66 F Before Additional Infusions

Rest Temp Time
Dough In: 176 7 Min
Saccharification Rest: 150 105 Min
Mash-out Rest: 170 0 Min
Sparge: 170 60 Min

Total Mash Volume Gal: 8.17 - After Additional Infusions

Runnings Stopped At: 1.011 SG 2.88 Plato

All temperature measurements are degrees Fahrenheit.


Efficiency Specifics
Recipe Efficiency Setting: 70 %

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

Target Volume (Gal): 13.12      
Estimated OG: 1.041 Plato: 10.21

Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
Target Volume (Gal): 11.76      
Estimated OG: 1.046 Plato: 11.34

Post-Boil Targets:
Target Volume (Gal): 10.00      
Estimated OG: 1.054 Plato: 13.25

Recorded Actuals - Measurement Taken In Ferementer:
Recorded Volume (Gal): 10.00      
+Losses (Gal): 0.48      
Total Volume (Gal): 10.48      
Recorded OG: 1.051 Plato: 12.69

At 100 percent extraction from the maximum mash potential:
Total Points: 76.65
Points From Mash: 76.65
Points From Extract/Sugar: 0.00

With the recipe efficiency setting, you should have achieved:
Total Points: 53.66
Points From Mash: 53.66
Points From Extract/Sugar: 0.00

Actuals achieved were:
Actual Points From Mash: 53.75
Actual Mash System Efficiency: 70 %


Fermentation Specifics
Pitched From: Starter
Amount Pitched: 1800 mL
Lag Time: 22.00 hours

Primary Fermenter: Stainless Steel
Primary Type: Closed
Days In Primary: 7
Primary Temperature: 64 degrees F

Secondary Fermenter: Stainless Steel
Secondary Type: Closed
Days In Secondary: 8
Secondary Temperature: 64 degrees F

Original Gravity: 1.051 SG 12.69 Plato
Finishing Gravity: 1.009 SG 2.27 Plato



Mash Notes
Mash lasted 105 minutes because I filtered the sparge water, and since it was cold took that long to come up to temperature. Don't bother filtering the sparge water next time.


Problem Notes
After filtering, the beer was still yeasty. Yeast haze continues at 1 week after kegging. Is this haze a result of the long mash? Also in 'How to Brew' it mentions that toasted malt can leave a haze. People at FOAM thought it was yeast, though, from the color and taste. 9/21/02: I meant to use WLP810 San Francisco Lager, but must have accidentally picked out WLP800 Pilsner Lager. I discovered this today when looking at old yeast testtubes from White Labs in the brewery. I am hoping/guessing that the yeastiness was caused by using this Lager yeast.


Notes
Toast pale malt at 350' for 14 minutes This beer is quite yeasty, even though I cold filtered it, especially at the end of the keg and in the bottles which were counterpressure filled. 9/21/02: I meant to use WLP810 San Francisco Lager, but must have accidentally picked out WLP800 Pilsner Lager. I discovered this today when looking at old yeast testtubes from White Labs in the brewery. I am hoping/guessing that the yeastiness was caused by using this Lager yeast.




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