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2003-05-04 Lou's Brews IPA

A ProMash Brewing Session Report

Brewing Date: Sunday May 04, 2003
Head Brewer: Lou King
Asst Brewer: Batch 28
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: 1.056 Plato: 13.84
Anticipated SRM: 13.6        
Anticipated IBU: 69.3      
Brewhouse Efficiency: 70  %   
Wort Boil Time: 75  Minutes   

Actual OG: 1.054 Plato: 13.36   
Actual FG: 1.018 Plato: 4.54   
Alc by Weight: 3.72 by Volume: 4.78 From Measured Gravities.
ADF: 66.0 RDF: 55.3 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 81 %
Anticipated Points From Mash: 56.18
Actual Points From Mash: 64.87


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
88.9 20.00 lbs.  Pale Malt(2-row) America 1.036 2
8.9 2.00 lbs.  Crystal 40L America 1.034 20
2.2 0.50 lbs.  Chocolate Malt America 1.029 350

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
4.00 oz.  Cascade Whole 7.10 65.8 75 min
2.00 oz.  Fuggle Whole 4.80 3.5 5 min
1.00 oz.  Fuggle Whole 4.80 0.0 Dry Hop


Yeast
White Labs WLP023 Burton Ale


Mash Schedule
Mash Type: Single Step   
Heat Type: Direct   
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: 65 F Before Additional Infusions

Rest Temp Time
Dough In: 175 5 Min
Saccharification Rest: 155 60 Min
Mash-out Rest: 170 10 Min
Sparge: 170 45 Min

Total Mash Volume Gal: 8.83 - After Additional Infusions

Runnings Stopped At: 1.012 SG 3.17 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): 14.08      
Estimated OG: 1.040 Plato: 9.97

Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
Target Volume (Gal): 12.31      
Estimated OG: 1.046 Plato: 11.35

Post-Boil Targets:
Target Volume (Gal): 10.00      
Estimated OG: 1.056 Plato: 13.84

Recorded Actuals - Measurement Taken In Kettle:
Recorded Volume (Gal): 13.50      
Recorded OG: 1.048 Plato: 11.92

At 100 percent extraction from the maximum mash potential:
Total Points: 80.25
Points From Mash: 80.25
Points From Extract/Sugar: 0.00

With the recipe efficiency setting, you should have achieved:
Total Points: 56.18
Points From Mash: 56.18
Points From Extract/Sugar: 0.00

Actuals achieved were:
Actual Points From Mash: 64.87
Actual Mash System Efficiency: 81 %


Fermentation Specifics
Pitched From: Starter
Amount Pitched: 24 OZ
Lag Time: 7.00 hours

Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 14
Primary Temperature: 68 degrees F

Original Gravity: 1.054 SG 13.36 Plato
Finishing Gravity: 1.018 SG 4.54 Plato



Mash Notes
Added 2 tsp gypsum. Added 3/4 tsp citric acid, but couldn't bring pH below 6.6 (it seemed to be coming down, but measured higher after the lat 1/2 tsp of citric acid. I got antsy and wanted to get the RIMS started so I gave up. I think the pH meter needs calibrating or something. RIMS measured 155', but glass thermometer measured 160'. Not sure what is happening. I trust the RIMS thermometer, though.


Fermentation Notes
Dropped trub 5/11/03 Dry hopped Sunday 5/11/03 with 1 oz Fuggle




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