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2002-04-28 AG-Lou's Brews Burton English Pale Ale

A ProMash Brewing Session Report

Brewing Date: Sunday April 28, 2002
Head Brewer: Lou King
Asst Brewer: Batch 18
Recipe: AG-Lou's Brews Burton English Pale Ale


AHA Style and Style Guidelines
05-A English-style Pale Ale, Classic English Pale Ale

Min OG: 1.044 Max OG: 1.056   
Min IBU: 20 Max IBU: 40   
Min Clr: 4 Max Clr: 11  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 21.00      
Anticipated OG: 1.055 Plato: 13.61
Anticipated SRM: 8.3        
Anticipated IBU: 24.4      
Brewhouse Efficiency: 70  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.057 Plato: 14.04   
Actual FG: 1.014 Plato: 3.46   
Alc by Weight: 4.47 by Volume: 5.72 From Measured Gravities.
ADF: 75.3 RDF: 62.8 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 90 %
Anticipated Points From Mash: 55.16
Actual Points From Mash: 70.89


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
85.7 18.00 lbs.  Pale Malt(2-row) Great Britain 1.038 3
9.5 2.00 lbs.  Vienna Malt America 1.035 4
4.8 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
1.50 oz.  Goldings - E.K. Pellet 5.90 21.2 60 min
1.00 oz.  Fuggle Pellet 5.00 3.2 15 min
1.50 oz.  Goldings - E.K. Pellet 5.90 0.0 0 min


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


Yeast
White Labs WLP023 Burton Ale


Mash Schedule
Mash Type: Single Step   
Heat Type: Infusion   
Grain Lbs: 21.00   
Water Qts: 24.15 Before Additional Infusions
Water Gal: 6.04 Before Additional Infusions
Qts Water Per Lbs Grain: 1.15 Before Additional Infusions
Tun Thermal Mass: 0.30   
Grain Temp: 65 F Before Additional Infusions

Rest Temp Time
Dough In: 180 10 Min
Saccharification Rest: 154 60 Min
Mash-out Rest: 0 0 Min
Sparge: 170 45 Min

Total Mash Volume Gal: 7.72 - After Additional Infusions

Runnings Stopped At: 1.012 SG 3.16 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): 13.52      
Estimated OG: 1.041 Plato: 10.19

Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
Target Volume (Gal): 11.76      
Estimated OG: 1.047 Plato: 11.65

Post-Boil Targets:
Target Volume (Gal): 10.00      
Estimated OG: 1.055 Plato: 13.61

Recorded Actuals - Measurement Taken In Kettle:
Recorded Volume (Gal): 13.50      
Recorded OG: 1.053 Plato: 12.98

At 100 percent extraction from the maximum mash potential:
Total Points: 78.80
Points From Mash: 78.80
Points From Extract/Sugar: 0.00

With the recipe efficiency setting, you should have achieved:
Total Points: 55.16
Points From Mash: 55.16
Points From Extract/Sugar: 0.00

Actuals achieved were:
Actual Points From Mash: 70.89
Actual Mash System Efficiency: 90 %


Fermentation Specifics
Pitched From: Starter
Amount Pitched: 1900 mL
Lag Time: 15.00 hours

Primary Fermenter: Stainless Steel
Primary Type: Closed
Days In Primary: 14
Primary Temperature: 65 degrees F

Original Gravity: 1.057 SG 14.04 Plato
Finishing Gravity: 1.014 SG 3.46 Plato



Notes
WLP005 Brittish Ale is an alternate yeast




Generated with ProMash Brewing Software