2002-12-15 Lou's Brews IPA
A ProMash Brewing Session Report
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Brewing Date:
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Sunday December 15, 2002
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Head Brewer:
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Lou King
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Asst Brewer:
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Batch 24
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Recipe:
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Lou's Brews IPA
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BJCP Style and Style Guidelines
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07-0 India Pale Ale, India Pale Ale
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Min OG:
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1.050
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Max OG:
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1.075
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Min IBU:
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40
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Max IBU:
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60
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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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22.50
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Anticipated OG:
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1.059
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Plato:
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14.50
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Anticipated SRM:
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15.9
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Anticipated IBU:
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59.6
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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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1.057
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Plato:
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14.14
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Actual FG:
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1.016
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Plato:
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4.04
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Alc by Weight:
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4.27
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by Volume:
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5.48
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From Measured Gravities.
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ADF:
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71.4
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RDF:
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59.7
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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78 %
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Anticipated Points From Mash:
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58.97
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Actual Points From Mash:
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65.41
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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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88.9
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20.00 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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8.9
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2.00 lbs.
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Crystal 40L
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America
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1.034
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40
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2.2
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0.50 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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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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3.50 oz.
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Cascade
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Whole
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7.50
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56.2
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60 min
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2.00 oz.
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Fuggle
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Whole
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4.70
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3.4
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5 min
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1.00 oz.
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Fuggle
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Whole
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4.70
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0.0
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Dry Hop
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Amount
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Name
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Type
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Time
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0.00 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 WLP023 Burton 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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22.50
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Water Qts:
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28.13
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Before Additional Infusions
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Water Gal:
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7.03
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.25
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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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64 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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177
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5 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: 8.83 - After Additional Infusions
Runnings Stopped At: 1.013 SG 3.37 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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13.58
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Estimated OG:
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1.043
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Plato:
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10.82
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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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1.050
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Plato:
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12.42
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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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1.059
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Plato:
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14.50
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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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1.048
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Plato:
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12.02
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At 100 percent extraction from the maximum mash potential:
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Total Points:
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84.25
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Points From Mash:
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84.25
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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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58.97
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Points From Mash:
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58.97
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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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65.41
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Actual Mash System Efficiency:
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78 %
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Pitched From:
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Starter
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Amount Pitched:
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700 mL
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Lag Time:
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16.00 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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64 degrees F
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Original Gravity:
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1.057 SG
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14.14
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Plato
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Finishing Gravity:
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1.016 SG
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4.04
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Plato
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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.
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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.
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Gypsum added to sparge water because I forgot to add it to the mash water
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Generated with ProMash Brewing Software |
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