2002-03-31 Lou's Brews Nut Brown Ale
A ProMash Brewing Session Report
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Brewing Date:
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Sunday March 31, 2002
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Head Brewer:
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Lou King
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Asst Brewer:
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Batch 17
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Recipe:
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Lou's Brews Nut Brown Ale
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BJCP Style and Style Guidelines
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10-B Brown Ale, Northern Brown
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Min OG:
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1.040
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Max OG:
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1.050
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Min IBU:
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15
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Max IBU:
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30
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Min Clr:
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12
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Max Clr:
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30
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Color in SRM, Lovibond
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Batch Size (Gal):
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10.00
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Wort Size (Gal):
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10.00
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Total Grain (Lbs):
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20.00
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Anticipated OG:
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1.052
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Plato:
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12.86
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Anticipated SRM:
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21.4
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Anticipated IBU:
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27.9
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Brewhouse Efficiency:
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70
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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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1.052
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Plato:
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12.89
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Actual FG:
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1.017
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Plato:
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4.21
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Alc by Weight:
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3.65
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by Volume:
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4.69
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From Measured Gravities.
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ADF:
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67.3
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RDF:
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56.3
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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83 %
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Anticipated Points From Mash:
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52.01
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Actual Points From Mash:
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61.77
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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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85.0
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17.00 lbs.
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Pale Malt(2-row)
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Great Britain
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1.038
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3
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5.0
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1.00 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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5.0
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1.00 lbs.
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Chocolate Malt
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America
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1.029
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350
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5.0
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1.00 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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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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1.50 oz.
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Goldings - E.K.
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Pellet
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5.90
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21.6
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60 min
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1.00 oz.
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Fuggle
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Pellet
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5.00
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3.3
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15 min
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1.50 oz.
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Fuggle
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Pellet
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5.00
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3.0
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5 min
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White Labs WLP005 British Ale
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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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20.00
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Water Qts:
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22.00
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Before Additional Infusions
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Water Gal:
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5.50
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.10
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Before Additional Infusions
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Tun Thermal Mass:
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0.30
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Grain Temp:
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63 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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169
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10 Min
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Saccharification Rest:
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153
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60 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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180
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45 Min
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Total Mash Volume Gal: 7.10 - After Additional Infusions
Runnings Stopped At: 1.010 SG 2.56 Plato
All temperature measurements are degrees Fahrenheit.
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:
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Target Volume (Gal):
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13.50
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Estimated OG:
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1.039
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Plato:
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9.64
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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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11.76
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Estimated OG:
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1.044
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Plato:
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11.00
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Post-Boil Targets:
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Target Volume (Gal):
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10.00
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Estimated OG:
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1.052
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Plato:
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12.86
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Recorded Actuals - Measurement Taken In Kettle:
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Recorded Volume (Gal):
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13.30
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Recorded OG:
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1.046
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Plato:
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11.54
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At 100 percent extraction from the maximum mash potential:
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Total Points:
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74.30
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Points From Mash:
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74.30
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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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52.01
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Points From Mash:
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52.01
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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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61.77
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Actual Mash System Efficiency:
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83 %
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Pitched From:
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Starter
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Amount Pitched:
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1800 mL
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Lag Time:
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0.00 hours
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Primary Fermenter:
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Stainless Steel
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Primary Type:
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Closed
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Days In Primary:
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7
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Primary Temperature:
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63 degrees F
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Secondary Fermenter:
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Stainless Steel
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Secondary Type:
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Closed
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Days In Secondary:
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7
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Secondary Temperature:
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63 degrees F
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Original Gravity:
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1.052 SG
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12.89
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Plato
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Finishing Gravity:
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1.017 SG
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4.21
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Plato
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Generated with ProMash Brewing Software |
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