2003-09-21 Lou's Brews IPA
A ProMash Brewing Session Report
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Brewing Date:
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Sunday September 21, 2003
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Head Brewer:
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Lou King
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Asst Brewer:
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Batch 32
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Recipe:
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Lou's Brews IPA
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BJCP Style and Style Guidelines
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07-0 India Pale Ale, India Pale Ale
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Min OG:
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1.050
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Max OG:
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1.075
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Min IBU:
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40
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Max IBU:
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60
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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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23.00
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Anticipated OG:
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1.058
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Plato:
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14.21
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Anticipated SRM:
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9.8
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Anticipated IBU:
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57.9
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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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1.055
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Plato:
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13.56
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Actual FG:
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1.017
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Plato:
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4.42
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Alc by Weight:
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3.85
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by Volume:
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4.95
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From Measured Gravities.
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ADF:
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67.4
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RDF:
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56.4
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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72 %
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Anticipated Points From Mash:
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57.72
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Actual Points From Mash:
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59.56
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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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87.0
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20.00 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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8.7
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2.00 lbs.
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Crystal 55L
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Great Britian
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1.034
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55
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2.2
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0.50 lbs.
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Munich Malt
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Belgium
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1.038
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8
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2.2
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0.50 lbs.
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CaraPilsner
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France
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1.035
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10
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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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4.30 oz.
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Cascade
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Whole
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4.30
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42.5
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75 min
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0.50 oz.
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Centennial
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Whole
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9.30
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10.7
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75 min
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2.70 oz.
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Fuggle
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Whole
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4.80
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4.7
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5 min
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1.00 oz.
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Fuggle
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Whole
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4.30
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0.0
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Dry Hop
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Amount
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Name
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Type
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Time
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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 WLP023 Burton Ale
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Mash Type:
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Single Step
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Heat Type:
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Direct
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Grain Lbs:
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23.00
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Water Qts:
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29.80
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Before Additional Infusions
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Water Gal:
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7.45
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.30
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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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65 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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179
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5 Min
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Saccharification Rest:
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155
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75 Min
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Mash-out Rest:
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168
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10 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: 9.29 - After Additional Infusions
Runnings Stopped At: 1.011 SG 2.88 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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14.44
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Estimated OG:
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1.040
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Plato:
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9.99
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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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1.047
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Plato:
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11.65
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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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1.058
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Plato:
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14.21
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Recorded Actuals - Measurement Taken In Kettle:
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Recorded Volume (Gal):
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12.50
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Recorded OG:
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1.048
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Plato:
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11.83
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At 100 percent extraction from the maximum mash potential:
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Total Points:
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82.45
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Points From Mash:
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82.45
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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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57.72
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Points From Mash:
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57.72
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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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59.56
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Actual Mash System Efficiency:
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72 %
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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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5.00 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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14
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Primary Temperature:
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68 degrees F
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Original Gravity:
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1.055 SG
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13.56
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Plato
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Finishing Gravity:
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1.017 SG
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4.42
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Plato
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Temp reached 171' during sparge. Is this going to cause astringency?
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On 10/2 the SG seemed to start rising. I am assuming this has something to do with the dry hopping, but I have nevr seen this before. FG taken to be at lowest measured.
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Generated with ProMash Brewing Software |
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