2003-08-24 Lou's Brews Steam Beer
A ProMash Brewing Session Report
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Brewing Date:
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Sunday August 24, 2003
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Head Brewer:
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Lou King
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Asst Brewer:
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Batch 31
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Recipe:
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Lou's Brews Steam Beer
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BJCP Style and Style Guidelines
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06-C American Pale Ales, California Common Ale
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Min OG:
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1.044
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Max OG:
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1.055
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Min IBU:
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35
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Max IBU:
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45
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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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21.50
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Anticipated OG:
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1.054
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Plato:
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13.28
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Anticipated SRM:
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8.1
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Anticipated IBU:
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42.2
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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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75
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Minutes
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Actual OG:
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1.053
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Plato:
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13.08
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Actual FG:
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1.010
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Plato:
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2.65
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Alc by Weight:
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4.38
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by Volume:
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5.60
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From Measured Gravities.
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ADF:
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79.7
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RDF:
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66.2
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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74 %
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Anticipated Points From Mash:
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53.76
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Actual Points From Mash:
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56.69
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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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83.7
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18.00 lbs.
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Pale Malt(2-row)
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America
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1.036
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2
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9.3
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2.00 lbs.
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Crystal 20L
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America
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1.035
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20
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2.3
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0.50 lbs.
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CarAmber
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France
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1.034
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30
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4.7
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1.00 lbs.
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Toasted Malt(2-row)
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America
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1.033
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30
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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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2.00 oz.
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Northern Brewer
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Whole
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6.90
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32.3
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75 min
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1.50 oz.
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Northern Brewer
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Whole
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6.90
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7.7
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20 min
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1.00 oz.
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Cascade
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Whole
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6.00
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2.2
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5 min
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Amount
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Name
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Type
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Time
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0.10 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 WLP810 San Fransisco Lager
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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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21.50
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Water Qts:
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26.88
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Before Additional Infusions
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Water Gal:
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6.72
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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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68 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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174
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5 Min
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Saccharification Rest:
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152
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60 Min
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Mash-out Rest:
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0
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0 Min
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Sparge:
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170
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45 Min
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Total Mash Volume Gal: 8.44 - After Additional Infusions
Runnings Stopped At: 1.016 SG 4.04 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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13.89
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Estimated OG:
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1.039
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Plato:
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9.68
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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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12.31
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Estimated OG:
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1.044
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Plato:
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10.88
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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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1.054
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Plato:
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13.28
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Recorded Actuals - Measurement Taken In Kettle:
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Recorded Volume (Gal):
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12.00
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Recorded OG:
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1.047
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Plato:
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11.73
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At 100 percent extraction from the maximum mash potential:
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Total Points:
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76.80
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Points From Mash:
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76.80
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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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53.76
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Points From Mash:
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53.76
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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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56.69
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Actual Mash System Efficiency:
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74 %
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Pitched From:
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Starter
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Amount Pitched:
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24 OZ
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Lag Time:
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6.00 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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7
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Primary Temperature:
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68 degrees F
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Original Gravity:
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1.053 SG
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13.08
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Plato
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Finishing Gravity:
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1.010 SG
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2.65
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Plato
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- Forgot to mash out.
- Added 1/2 gallon of water 30 minutes into boil, as it is a good rolling boil and I didn't want to come up short on 10 gallons.
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Toast pale malt at 350' for 14 minutes
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Generated with ProMash Brewing Software |
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