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2003-11-23 Lou's Brews Porter

A ProMash Brewing Session Report

Brewing Date: Sunday November 23, 2003
Head Brewer: Lou King
Asst Brewer: Batch 35
Recipe: Lou's Brews Porter


BJCP Style and Style Guidelines
15-A Porter, Robust Porter

Min OG: 1.050 Max OG: 1.065   
Min IBU: 25 Max IBU: 45   
Min Clr: 30 Max Clr: 90  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 22.00      
Anticipated OG: 1.061 Plato: 14.88
Anticipated SRM: 28.4        
Anticipated IBU: 39.3      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 75  Minutes   

Actual OG: 1.059 Plato: 14.42   
Actual FG: 1.020 Plato: 5.14   
Alc by Weight: 3.93 by Volume: 5.07 From Measured Gravities.
ADF: 64.3 RDF: 54.0 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 81 %
Anticipated Points From Mash: 60.60
Actual Points From Mash: 65.39


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
72.7 16.00 lbs.  Pale Malt(2-row) Great Britain 1.038 3
9.1 2.00 lbs.  Crystal 55L Great Britian 1.034 55
6.8 1.50 lbs.  Chocolate Malt America 1.029 350
6.8 1.50 lbs.  Munich Malt Great Britain 1.037 6
4.5 1.00 lbs.  Special Roast Malt America 1.033 40

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
3.00 oz.  Willamette Pellet 4.80 35.9 75 min
1.50 oz.  Willamette Pellet 4.80 3.4 10 min
1.00 oz.  Goldings - E.K. Whole 5.90 0.0 Dry Hop


Yeast
White Labs WLP023 Burton Ale


Mash Schedule
Mash Type: Single Step   
Heat Type: Direct   
Grain Lbs: 22.00   
Water Qts: 27.50 Before Additional Infusions
Water Gal: 6.88 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: 177 0 Min
Saccharification Rest: 153 60 Min
Mash-out Rest: 168 10 Min
Sparge: 170 45 Min

Total Mash Volume Gal: 8.64 - After Additional Infusions

Runnings Stopped At: 1.011 SG 2.88 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): 13.99      
Estimated OG: 1.043 Plato: 10.80

Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
Target Volume (Gal): 12.31      
Estimated OG: 1.049 Plato: 12.20

Post-Boil Targets:
Target Volume (Gal): 10.00      
Estimated OG: 1.061 Plato: 14.88

Recorded Actuals - Measurement Taken In Kettle:
Recorded Volume (Gal): 12.75      
Recorded OG: 1.051 Plato: 12.69

At 100 percent extraction from the maximum mash potential:
Total Points: 80.80
Points From Mash: 80.80
Points From Extract/Sugar: 0.00

With the recipe efficiency setting, you should have achieved:
Total Points: 60.60
Points From Mash: 60.60
Points From Extract/Sugar: 0.00

Actuals achieved were:
Actual Points From Mash: 65.39
Actual Mash System Efficiency: 81 %


Fermentation Specifics
Pitched From: Starter
Amount Pitched: 24 OZ
Lag Time: 4.00 hours

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

Original Gravity: 1.059 SG 14.42 Plato
Finishing Gravity: 1.020 SG 5.14 Plato



Mash Notes
Probably mashed at too high a temp, measured at around 160'. Need to let RIMS flow more quickly to adjust temps. RIMS was set at 153'. Strike temperature was too hot. This probably attributes to fermentation sticking.


Fermentation Notes
Fermentation stuck at 1.020. Definitely let the temp get too low (~63') within the first several days. Space heater added to keep fermentation at 70' or 72'.


Tasting Notes
Possibly some fusel alcohols detected when still in fermenter. Not detectable when cold and carbonated.




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