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2003-12-21 Lou's Brews American Pale Ale

A ProMash Brewing Session Report

Brewing Date: Sunday December 21, 2003
Head Brewer: Lou King
Asst Brewer: Batch 36
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): 21.00      
Anticipated OG: 1.056 Plato: 13.90
Anticipated SRM: 6.8        
Anticipated IBU: 28.7      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 75  Minutes   

Actual OG: 1.052 Plato: 12.89   
Actual FG: 1.012 Plato: 2.94   
Alc by Weight: 4.18 by Volume: 5.35 From Measured Gravities.
ADF: 77.2 RDF: 64.2 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 76 %
Anticipated Points From Mash: 56.40
Actual Points From Mash: 57.16


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
81.0 17.00 lbs.  Pale Malt(2-row) America 1.036 2
11.9 2.50 lbs.  Crystal 10L America 1.035 10
7.1 1.50 lbs.  Biscuit Malt Belgium 1.035 24

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.50 oz.  Cascade Pellet 5.00 19.1 75 min
0.75 oz.  Centennial Pellet 9.40 6.8 25 min
0.75 oz.  Centennial Pellet 9.40 2.8 5 min
2.00 oz.  Crystal Whole 3.25 0.0 Dry Hop


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


Yeast
White Labs WLP001 California Ale


Mash Schedule
Mash Type: Multi Step   
Heat Type: Direct   
Grain Lbs: 21.00   
Water Qts: 26.25 Before Additional Infusions
Water Gal: 6.56 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: 167 5 Min
Acid Rest: 0 0 Min
Protein Rest: 0 0 Min
Intermediate Rest: 148 15 Min
Saccharification Rest: 158 50 Min
Mash-out Rest: 168 10 Min
Sparge: 170 45 Min

Total Mash Volume Gal: 8.24 - 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): 13.79      
Estimated OG: 1.041 Plato: 10.21

Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
Target Volume (Gal): 12.31      
Estimated OG: 1.046 Plato: 11.39

Post-Boil Targets:
Target Volume (Gal): 10.00      
Estimated OG: 1.056 Plato: 13.90

Recorded Actuals - Measurement Taken In Kettle:
Recorded Volume (Gal): 12.75      
Recorded OG: 1.045 Plato: 11.15

At 100 percent extraction from the maximum mash potential:
Total Points: 75.20
Points From Mash: 75.20
Points From Extract/Sugar: 0.00

With the recipe efficiency setting, you should have achieved:
Total Points: 56.40
Points From Mash: 56.40
Points From Extract/Sugar: 0.00

Actuals achieved were:
Actual Points From Mash: 57.16
Actual Mash System Efficiency: 76 %


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

Primary Fermenter: Stainless Steel
Primary Type: Closed
Days In Primary: 7
Primary Temperature: 69 degrees F

Secondary Fermenter: Stainless Steel
Secondary Type: Closed
Days In Secondary: 7
Secondary Temperature: 69 degrees F

Original Gravity: 1.052 SG 12.89 Plato
Finishing Gravity: 1.012 SG 2.94 Plato





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