2002-09-21 AG-Lou's Brews Steam Beer
A ProMash Brewing Session Report
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Brewing Date:
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Saturday September 21, 2002
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Head Brewer:
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Lou King
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Asst Brewer:
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Batch 22
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Recipe:
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AG-Lou's Brews Steam Beer
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BJCP Style and Style Guidelines
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06-C American Pale Ales, California Common Ale
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Min OG:
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1.044
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Max OG:
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1.055
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Min IBU:
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35
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Max IBU:
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45
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Min Clr:
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8
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Max Clr:
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14
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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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16.50
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Anticipated OG:
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1.055
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Plato:
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13.46
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Anticipated SRM:
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11.3
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Anticipated IBU:
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38.7
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Brewhouse Efficiency:
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85
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%
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Wort Boil Time:
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75
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Minutes
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Actual OG:
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1.046
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Plato:
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11.35
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Actual FG:
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1.012
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Plato:
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3.14
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Alc by Weight:
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3.59
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by Volume:
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4.59
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From Measured Gravities.
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ADF:
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72.3
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RDF:
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60.8
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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85 %
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Anticipated Points From Mash:
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40.76
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Actual Points From Mash:
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40.78
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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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60.6
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10.00 lbs.
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Pale Malt(2-row)
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America
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1.036
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2
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18.2
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3.00 lbs.
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Light Dry Malt Extract
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1.046
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7
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12.1
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2.00 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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6.1
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1.00 lbs.
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Toasted Malt(2-row)
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America
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1.033
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30
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3.0
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0.50 lbs.
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Vienna Malt
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Germany
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1.037
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3
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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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Northern Brewer
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Whole
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7.30
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25.6
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75 min
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2.00 oz.
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Northern Brewer
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Whole
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7.30
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10.8
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20 min
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1.00 oz.
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Cascade
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Pellet
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6.00
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2.4
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5 min
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Amount
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Name
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Type
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Time
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0.10 Oz
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Irish Moss
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Fining
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15 Min.(boil)
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2.00 Tbsp
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Gypsum
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Other
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60 Min.(mash)
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White Labs WLP810 San Fransisco Lager
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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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13.50
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Water Qts:
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26.00
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Before Additional Infusions
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Water Gal:
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6.50
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.93
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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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65 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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175
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7 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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170
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0 Min
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Sparge:
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170
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60 Min
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Total Mash Volume Gal: 7.58 - After Additional Infusions
Runnings Stopped At: 1.012 SG 3.08 Plato
All temperature measurements are degrees Fahrenheit.
Recipe Efficiency Setting: 85 %
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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14.63
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Estimated OG:
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1.037
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Plato:
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9.34
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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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12.31
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Estimated OG:
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1.044
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Plato:
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11.03
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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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1.055
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Plato:
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13.46
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Recorded Actuals - Measurement Taken In Kettle:
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Recorded Volume (Gal):
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13.50
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Recorded OG:
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1.040
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Plato:
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10.10
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At 100 percent extraction from the maximum mash potential:
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Total Points:
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61.75
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Points From Mash:
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47.95
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Points From Extract/Sugar:
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13.80
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With the recipe efficiency setting, you should have achieved:
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Total Points:
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54.56
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Points From Mash:
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40.76
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Points From Extract/Sugar:
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13.80
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Actuals achieved were:
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Actual Points From Mash:
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40.78
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Actual Mash System Efficiency:
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85 %
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Pitched From:
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Starter
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Amount Pitched:
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710 OZ
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Lag Time:
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5.00 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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14
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Primary Temperature:
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68 degrees F
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Original Gravity:
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1.046 SG
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11.35
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Plato
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Finishing Gravity:
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1.012 SG
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3.14
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Plato
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1. I think the grain was significantly light. The bucket was marked 19 lbs (10 gallon batch). Here's what I know:
- when I looked in the bucket I thought it might be light, but I didn't bother weighing it because I figured it would be ok
- when I mashed in, the mash was quite thin
- first runnings were 1.068, when normally they are around 1.095
- efficiency in the kettle (promash) was 51% when normally I am measuring around 85%
Calculating backwards assuming an efficiency of 85%, I think there may only have been 11 lbs or so in the bucket I bought.
I ended up dumping in 3 lbs of DME, so the batch wouldn't be wasted.
2. When I put the cooler in, apparently I put it on top of a muslin hop bag. The hop bag burned during the last 20 minutes of the boil. I cannot taste the burned flavor in the wort, but the kettle is difficult to clean.
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Toast pale malt at 350' for 14 minutes
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Generated with ProMash Brewing Software |
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