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02-16-2003 Lou's Brews Nut Brown Ale

A ProMash Brewing Session Report

Brewing Date: Sunday February 16, 2003
Head Brewer: Lou King
Asst Brewer: Batch 26
Recipe: Lou's Brews Nut Brown Ale


BJCP Style and Style Guidelines
10-B Brown Ale, Northern Brown

Min OG: 1.040 Max OG: 1.050   
Min IBU: 15 Max IBU: 30   
Min Clr: 12 Max Clr: 30  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 20.00      
Anticipated OG: 1.052 Plato: 12.85
Anticipated SRM: 21.6        
Anticipated IBU: 33.2      
Brewhouse Efficiency: 70  %   
Wort Boil Time: 75  Minutes   

Actual OG: 1.053 Plato: 13.17   
Actual FG: 1.021 Plato: 5.30   
Alc by Weight: 3.31 by Volume: 4.28 From Measured Gravities.
ADF: 59.7 RDF: 50.2 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 82 %
Anticipated Points From Mash: 51.94
Actual Points From Mash: 61.06


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
85.0 17.00 lbs.  Pale Malt(2-row) Great Britain 1.038 3
5.0 1.00 lbs.  Chocolate Malt America 1.029 350
5.0 1.00 lbs.  Crystal 55L Great Britian 1.034 55
5.0 1.00 lbs.  Melanoidin Malt    1.033 35

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
3.25 oz.  Goldings - E.K. Whole 4.10 31.5 75 min
1.00 oz.  Fuggle Whole 4.70 1.7 5 min


Yeast
White Labs WLP005 British Ale


Mash Schedule
Mash Type: Single Step   
Heat Type: Infusion   
Grain Lbs: 20.00   
Water Qts: 26.00 Before Additional Infusions
Water Gal: 6.50 Before Additional Infusions
Qts Water Per Lbs Grain: 1.30 Before Additional Infusions
Tun Thermal Mass: 0.30   
Grain Temp: 65 F Before Additional Infusions

Rest Temp Time
Dough In: 172 10 Min
Saccharification Rest: 152 60 Min
Mash-out Rest: 168 10 Min
Sparge: 170 45 Min

Total Mash Volume Gal: 8.10 - After Additional Infusions

Runnings Stopped At: 1.010 SG 2.56 Plato

All temperature measurements are degrees Fahrenheit.


Water Needed For Brewing Session
Sparge Amount: 10.00 Sparge Deadspace: 0.75 Total Into Mash: 9.25
Total Grain Lbs: 20.00 Qts Per Lbs: 1.30 Total From Mash: -0.50
      Mash Gallons: 6.50      
      Grain Absorption: 0.00      
Amount Lost in Lauter Tun Deadspace, Grant and Misc. to Kettle: 0.00
     
Top Up Water Added to Kettle: 0.50
Amount into Kettle: 13.85
     
Boil Time (min): 75
Evaporation Rate: 15.00
Amount after Boil: 11.25
     
Left in Kettle Deadspace: 0.50
Left in Hopback: 0.00
Left in Counterflow Chiller: 0.00
Left in Other Equipment / Other Absorption: 0.00
     
Amount to Chillers: 10.75
Amount After Cooling (4 perc.): 10.32

Grain absorption rate is: 0.12 (Gallons Per Lbs)
Evaporation rate is Percent per Hour
This formulation will yield 10.32 gallons of fermentable wort.
You will need 17.00 gallons of water for the complete brewing session.


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): 13.85      
Estimated OG: 1.038 Plato: 9.39

Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
Target Volume (Gal): 12.31      
Estimated OG: 1.042 Plato: 10.52

Post-Boil Targets:
Target Volume (Gal): 10.00      
Estimated OG: 1.052 Plato: 12.85

Recorded Actuals - Measurement Taken In Kettle:
Recorded Volume (Gal): 13.50      
Recorded OG: 1.045 Plato: 11.25

At 100 percent extraction from the maximum mash potential:
Total Points: 74.20
Points From Mash: 74.20
Points From Extract/Sugar: 0.00

With the recipe efficiency setting, you should have achieved:
Total Points: 51.94
Points From Mash: 51.94
Points From Extract/Sugar: 0.00

Actuals achieved were:
Actual Points From Mash: 61.06
Actual Mash System Efficiency: 82 %




Generated with ProMash Brewing Software