Make your own free website on

2003-06-08 Lou's Brews American Pale Ale

A ProMash Brewing Session Report

Brewing Date: Sunday June 08, 2003
Head Brewer: Lou King
Asst Brewer: Batch 29
Recipe: Lou's Brews American Pale Ale

BJCP Style and Style Guidelines
06-A American Pale Ales, American Pale Ale

Min OG: 1.045 Max OG: 1.056   
Min IBU: 20 Max IBU: 40   
Min Clr: 4 Max Clr: 11  Color in SRM, Lovibond

Recipe Specifics
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 20.50      
Anticipated OG: 1.055 Plato: 13.59
Anticipated SRM: 7.6        
Anticipated IBU: 36.4      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.048 Plato: 11.92   
Actual FG: 1.011 Plato: 2.93   
Alc by Weight: 3.76 by Volume: 4.81 From Measured Gravities.
ADF: 75.5 RDF: 62.7 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 79 %
Anticipated Points From Mash: 55.09
Actual Points From Mash: 58.36

% Amount Name Origin Potential SRM
82.9 17.00 lbs.  Pale Malt(2-row) America 1.036 2
9.8 2.00 lbs.  Crystal 20L America 1.035 20
7.3 1.50 lbs.  Biscuit Malt Belgium 1.035 24

Potential represented as SG per pound per gallon.

Amount Name Form Alpha IBU Boil Time
2.00 oz.  Cascade Whole 7.20 31.4 60 min
0.75 oz.  Centennial Whole 7.50 2.5 10 min
0.75 oz.  Centennial Whole 9.30 2.5 5 min
2.00 oz.  Cascade Whole 7.10 0.0 Dry Hop

Amount Name Type Time
0.10 Oz  Irish Moss Fining 15 Min.(boil)

White Labs WLP001 California Ale

Mash Schedule
Mash Type: Single Step   
Heat Type: Infusion   
Grain Lbs: 20.50   
Water Qts: 25.63 Before Additional Infusions
Water Gal: 6.41 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: 172 0 Min
Saccharification Rest: 152 60 Min
Mash-out Rest: 168 10 Min
Sparge: 170 45 Min

Total Mash Volume Gal: 8.05 - After Additional Infusions

Runnings Stopped At: 1.011 SG 2.69 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): 13.70      
Estimated OG: 1.040 Plato: 10.04

Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
Target Volume (Gal): 11.76      
Estimated OG: 1.047 Plato: 11.63

Post-Boil Targets:
Target Volume (Gal): 10.00      
Estimated OG: 1.055 Plato: 13.59

Recorded Actuals - Measurement Taken In Kettle:
Recorded Volume (Gal): 13.50      
Recorded OG: 1.043 Plato: 10.77

At 100 percent extraction from the maximum mash potential:
Total Points: 73.45
Points From Mash: 73.45
Points From Extract/Sugar: 0.00

With the recipe efficiency setting, you should have achieved:
Total Points: 55.09
Points From Mash: 55.09
Points From Extract/Sugar: 0.00

Actuals achieved were:
Actual Points From Mash: 58.36
Actual Mash System Efficiency: 79 %

Fermentation Specifics
Pitched From: Starter
Amount Pitched: 24 OZ
Lag Time: 10.00 hours

Primary Fermenter: Stainless Steel
Primary Type: Closed
Days In Primary: 5
Primary Temperature: 70 degrees F

Secondary Fermenter: Stainless Steel
Secondary Type: Closed
Days In Secondary: 8
Secondary Temperature: 65 degrees F

Original Gravity: 1.048 SG 11.92 Plato
Finishing Gravity: 1.011 SG 2.93 Plato

Mash Notes
I thought I put 7 gallons of water into the kettle to dough in, expecting 1/2 gal of the water to remain in the kettle. But once the RIMS started, there was definitely too little water, so I added about a gallon and a half. I discovered about 2/3 of the way through the mash that I had left the valve open for the hot liquor tank, and that there was some mash water pumped into there. I put as much of this as I could back in the mash. Glass thermometer in the middle of the mash is still reading about 4 degrees warmer than the PID controller process setting. Yesterday I verified the RTD Probe/PID controller at freezing -- it was off .6 degrees and I adjusted. I don't understand the 4 degree difference. I forgot to add gypsum to the mash.

Fermentation Notes
Dry hopped 6/14/03.

Generated with ProMash Brewing Software