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2003-03-30 Lou's Brews ESB

A ProMash Brewing Session Report

Brewing Date: Sunday March 30, 2003
Head Brewer: Lou King
Asst Brewer: Batch 27
Recipe: Lou's Brews ESB


BJCP Style and Style Guidelines
04-B Bitter & English Pale Ale, Special or Best Bitter

Min OG: 1.039 Max OG: 1.045   
Min IBU: 20 Max IBU: 45   
Min Clr: 6 Max Clr: 14  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 16.00      
Anticipated OG: 1.045 Plato: 11.23
Anticipated SRM: 7.5        
Anticipated IBU: 37.4      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 75  Minutes   

Actual OG: 1.042 Plato: 10.58   
Actual FG: 1.012 Plato: 3.16   
Alc by Weight: 3.09 by Volume: 3.95 From Measured Gravities.
ADF: 70.1 RDF: 58.4 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 86 %
Anticipated Points From Mash: 45.15
Actual Points From Mash: 51.89


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
87.5 14.00 lbs.  Pale Malt(2-row) Great Britain 1.038 3
6.3 1.00 lbs.  Crystal 55L Great Britian 1.034 55
3.1 0.50 lbs.  CaraPilsner France 1.035 10
3.1 0.50 lbs.  Munich Malt Great Britain 1.037 6

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
3.50 oz.  Goldings - E.K. Whole 4.10 34.3 75 min
0.50 oz.  Fuggle Whole 4.70 1.4 15 min
1.00 oz.  Fuggle Whole 4.70 1.8 5 min


Yeast
White Labs WLP002 English Ale


Mash Schedule
Mash Type: Single Step   
Heat Type: Direct   
Grain Lbs: 16.00   
Water Qts: 20.00 Before Additional Infusions
Water Gal: 5.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 Before Additional Infusions
Tun Thermal Mass: 0.30   
Grain Temp: 65 F Before Additional Infusions

Rest Temp Time
Dough In: 177 0 Min
Saccharification Rest: 153 60 Min
Mash-out Rest: 168 10 Min
Sparge: 170 45 Min

Total Mash Volume Gal: 6.28 - After Additional Infusions

Runnings Stopped At: 1.011 SG 2.88 Plato

All temperature measurements are degrees Fahrenheit.


Efficiency Specifics
Recipe Efficiency Setting: 75 %

With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Target Volume (Gal): 13.83      
Estimated OG: 1.033 Plato: 8.20

Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
Target Volume (Gal): 12.31      
Estimated OG: 1.037 Plato: 9.19

Post-Boil Targets:
Target Volume (Gal): 10.00      
Estimated OG: 1.045 Plato: 11.23

Recorded Actuals - Measurement Taken In Kettle:
Recorded Volume (Gal): 13.50      
Recorded OG: 1.038 Plato: 9.62

At 100 percent extraction from the maximum mash potential:
Total Points: 60.20
Points From Mash: 60.20
Points From Extract/Sugar: 0.00

With the recipe efficiency setting, you should have achieved:
Total Points: 45.15
Points From Mash: 45.15
Points From Extract/Sugar: 0.00

Actuals achieved were:
Actual Points From Mash: 51.89
Actual Mash System Efficiency: 86 %


Fermentation Specifics
Pitched From: Starter
Amount Pitched: 24 OZ
Lag Time: 9.00 hours

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

Original Gravity: 1.042 SG 10.58 Plato
Finishing Gravity: 1.012 SG 3.16 Plato





Generated with ProMash Brewing Software