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2003-11-16 Lou's Brews American Swill Lager

A ProMash Brewing Session Report

Brewing Date: Sunday November 16, 2003
Head Brewer: Lou King
Asst Brewer: Batch 34
Recipe: Lou's Brews American Swill Lager


BJCP Style and Style Guidelines
01-A American Lager, Light/Standard/Premium

Min OG: 1.035 Max OG: 1.050   
Min IBU: 8 Max IBU: 22   
Min Clr: 2 Max Clr: 8  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 6.50
Total Grain (Lbs): 7.50      
Anticipated OG: 1.043 Plato: 10.80
Anticipated SRM: 2.2        
Anticipated IBU: 17.2      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 75  Minutes   

Actual OG: 1.037 Plato: 9.33   
Actual FG: 1.017 Plato: 4.25   
Alc by Weight: 2.10 by Volume: 2.70 From Measured Gravities.
ADF: 54.4 RDF: 45.5 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 72 %
Anticipated Points From Mash: 43.35
Actual Points From Mash: 41.43


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
53.3 4.00 lbs.  Pilsener Germany 1.038 2
26.7 2.00 lbs.  Flaked Corn (Maize) America 1.040 1
13.3 1.00 lbs.  Flaked Rice    1.040 1
6.7 0.50 lbs.  Caramel Pils Malt Belgium 1.034 2

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz.  Czech Saaz Pellet 3.50 17.2 60 min


Yeast
White Labs WLP840 American Lager


Mash Schedule
Mash Type: Multi Step   
Heat Type: Direct   
Grain Lbs: 7.50   
Water Qts: 9.20 Before Additional Infusions
Water Gal: 2.30 Before Additional Infusions
Qts Water Per Lbs Grain: 1.23 Before Additional Infusions
Tun Thermal Mass: 0.30   
Grain Temp: 65 F Before Additional Infusions

Rest Temp Time
Dough In: 138 10 Min
Acid Rest: 0 0 Min
Protein Rest: 122 25 Min
Intermediate Rest: 0 0 Min
Saccharification Rest: 149 60 Min
Mash-out Rest: 168 10 Min
Sparge: 165 25 Min

Total Mash Volume Gal: 2.90 - After Additional Infusions

Runnings Stopped At: 1.012 SG 3.08 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): 6.15      
Estimated OG: 1.035 Plato: 8.84

Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
Target Volume (Gal): 8.00      
Estimated OG: 1.027 Plato: 6.84

Post-Boil Targets:
Target Volume (Gal): 5.00      
Estimated OG: 1.043 Plato: 10.80

Recorded Actuals - Measurement Taken In Ferementer:
Recorded Volume (Gal): 6.30      
+Losses (Gal): 0.48      
Total Volume (Gal): 6.78      
Recorded OG: 1.031 Plato: 7.69

At 100 percent extraction from the maximum mash potential:
Total Points: 57.80
Points From Mash: 57.80
Points From Extract/Sugar: 0.00

With the recipe efficiency setting, you should have achieved:
Total Points: 43.35
Points From Mash: 43.35
Points From Extract/Sugar: 0.00

Actuals achieved were:
Actual Points From Mash: 41.43
Actual Mash System Efficiency: 72 %


Fermentation Specifics
Pitched From: Starter
Amount Pitched: 2000 mL
Lag Time: 7.00 hours

Primary Fermenter: Plastic
Primary Type: Closed
Days In Primary: 11
Primary Temperature: 55 degrees F

Secondary Fermenter: Stainless Steel
Secondary Type: Closed
Days In Secondary: 42
Secondary Temperature: 38 degrees F

Original Gravity: 1.037 SG 9.33 Plato
Finishing Gravity: 1.017 SG 4.25 Plato



Fermentation Notes
I made my starter on Thursday night (to brew on Sunday), and ran the stir plate in the chest freezer at 60' (I figured I'll try to pitch at 60'). I removed the stir plate Friday night. As it turns out this yeast *really* likes 60' -- it's still very busy on Saturday morning. I was thinking it would settle after a day and I could drop to 40' to make it dormant (for easier decanting) but I think I miscalculated by a day. I guess I will see how it is behaving tonight and decide what to do.


Problem Notes
When I racked to the secondary, I noticed some fruity esters -- possibly banana, but my family couldn't smell it.




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