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2002-12-15 Lou's Brews IPA

A ProMash Brewing Session Report

Brewing Date: Sunday December 15, 2002
Head Brewer: Lou King
Asst Brewer: Batch 24
Recipe: Lou's Brews IPA

BJCP Style and Style Guidelines
07-0 India Pale Ale, India Pale Ale

Min OG: 1.050 Max OG: 1.075   
Min IBU: 40 Max IBU: 60   
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): 22.50      
Anticipated OG: 1.059 Plato: 14.50
Anticipated SRM: 15.9        
Anticipated IBU: 59.6      
Brewhouse Efficiency: 70  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.057 Plato: 14.14   
Actual FG: 1.016 Plato: 4.04   
Alc by Weight: 4.27 by Volume: 5.48 From Measured Gravities.
ADF: 71.4 RDF: 59.7 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 78 %
Anticipated Points From Mash: 58.97
Actual Points From Mash: 65.41

% Amount Name Origin Potential SRM
88.9 20.00 lbs.  Pale Malt(2-row) Great Britain 1.038 3
8.9 2.00 lbs.  Crystal 40L America 1.034 40
2.2 0.50 lbs.  Chocolate Malt America 1.029 350

Potential represented as SG per pound per gallon.

Amount Name Form Alpha IBU Boil Time
3.50 oz.  Cascade Whole 7.50 56.2 60 min
2.00 oz.  Fuggle Whole 4.70 3.4 5 min
1.00 oz.  Fuggle Whole 4.70 0.0 Dry Hop

Amount Name Type Time
0.00 Oz  Irish Moss Fining 15 Min.(boil)
2.00 Tbsp  Gypsum Other 60 Min.(mash)

White Labs WLP023 Burton Ale

Mash Schedule
Mash Type: Single Step   
Heat Type: Infusion   
Grain Lbs: 22.50   
Water Qts: 28.13 Before Additional Infusions
Water Gal: 7.03 Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 Before Additional Infusions
Tun Thermal Mass: 0.30   
Grain Temp: 64 F Before Additional Infusions

Rest Temp Time
Dough In: 177 5 Min
Saccharification Rest: 153 60 Min
Mash-out Rest: 170 0 Min
Sparge: 170 60 Min

Total Mash Volume Gal: 8.83 - After Additional Infusions

Runnings Stopped At: 1.013 SG 3.37 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): 13.58      
Estimated OG: 1.043 Plato: 10.82

Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
Target Volume (Gal): 11.76      
Estimated OG: 1.050 Plato: 12.42

Post-Boil Targets:
Target Volume (Gal): 10.00      
Estimated OG: 1.059 Plato: 14.50

Recorded Actuals - Measurement Taken In Kettle:
Recorded Volume (Gal): 13.50      
Recorded OG: 1.048 Plato: 12.02

At 100 percent extraction from the maximum mash potential:
Total Points: 84.25
Points From Mash: 84.25
Points From Extract/Sugar: 0.00

With the recipe efficiency setting, you should have achieved:
Total Points: 58.97
Points From Mash: 58.97
Points From Extract/Sugar: 0.00

Actuals achieved were:
Actual Points From Mash: 65.41
Actual Mash System Efficiency: 78 %

Fermentation Specifics
Pitched From: Starter
Amount Pitched: 700 mL
Lag Time: 16.00 hours

Primary Fermenter: Stainless Steel
Primary Type: Closed
Days In Primary: 14
Primary Temperature: 64 degrees F

Original Gravity: 1.057 SG 14.14 Plato
Finishing Gravity: 1.016 SG 4.04 Plato

Mash Notes
Struck at a higher temperature than was planned. The mash hit 157 initially. I left the top off, and it cooled to 156, then 155 later. Forgot to use Gypsum for the mash, but added 2 tbs to the sparge water. Ph of the mash was 6.1.

Fermentation Notes
Due to a power failure (56 hours), the yeast warmed up and cooled off just before the starter was made. The top of the fermenter, which was not sanitized, dipped into the wort when I was pitching the yeast.

Gypsum added to sparge water because I forgot to add it to the mash water

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