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2004-03-06 Lou's Brews IPA

A ProMash Brewing Session Report

Brewing Date: Saturday March 06, 2004
Head Brewer: Lou King
Asst Brewer: Batch 39
Recipe: Lou's Brews IPA


BJCP Style and Style Guidelines
07-0 India Pale Ale, India Pale Ale

Min OG: 1.050 Max OG: 1.075   
Min IBU: 40 Max IBU: 60   
Min Clr: 8 Max Clr: 14  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 25.50      
Anticipated OG: 1.064 Plato: 15.69
Anticipated SRM: 8.6        
Anticipated IBU: 57.4      
Brewhouse Efficiency: 70  %   
Wort Boil Time: 75  Minutes   

Actual OG: 1.066 Plato: 16.06   
Actual FG: 1.020 Plato: 5.05   
Alc by Weight: 4.69 by Volume: 6.05 From Measured Gravities.
ADF: 68.6 RDF: 57.5 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 76 %
Anticipated Points From Mash: 64.09
Actual Points From Mash: 69.20


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
78.4 20.00 lbs.  Pale Malt(2-row) America 1.036 2
15.7 4.00 lbs.  Crystal 20L America 1.035 20
3.9 1.00 lbs.  Munich Malt Belgium 1.038 8
2.0 0.50 lbs.  CaraPilsner France 1.035 10

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
4.00 oz.  Cascade Whole 5.80 54.3 First WH
1.50 oz.  Fuggle Whole 4.30 2.2 5 min
0.50 oz.  Fuggle Whole 4.50 0.8 5 min
2.00 oz.  Fuggle Whole 4.50 0.0 Dry Hop


Extras
Amount Name Type Time
0.70 Tbsp  Gypsum Other 60 Min.(mash)


Yeast
White Labs WLP023 Burton Ale


Mash Schedule
Mash Type: Multi Step   
Heat Type: Direct   
Grain Lbs: 25.50   
Water Qts: 28.00 Before Additional Infusions
Water Gal: 7.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.10 Before Additional Infusions
Tun Thermal Mass: 0.30   
Grain Temp: 67 F Before Additional Infusions

Rest Temp Time
Dough In: 162 0 Min
Acid Rest: 0 0 Min
Protein Rest: 0 0 Min
Intermediate Rest: 142 15 Min
Saccharification Rest: 156 60 Min
Mash-out Rest: 170 10 Min
Sparge: 170 45 Min

Total Mash Volume Gal: 9.04 - After Additional Infusions

Runnings Stopped At: 1.015 SG 3.85 Plato

All temperature measurements are degrees Fahrenheit.


Efficiency Specifics
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:

Target Volume (Gal): 13.69      
Estimated OG: 1.047 Plato: 11.63

Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
Target Volume (Gal): 12.31      
Estimated OG: 1.052 Plato: 12.88

Post-Boil Targets:
Target Volume (Gal): 10.00      
Estimated OG: 1.064 Plato: 15.69

Recorded Actuals - Measurement Taken In Kettle:
Recorded Volume (Gal): 12.50      
Recorded OG: 1.055 Plato: 13.65

At 100 percent extraction from the maximum mash potential:
Total Points: 91.55
Points From Mash: 91.55
Points From Extract/Sugar: 0.00

With the recipe efficiency setting, you should have achieved:
Total Points: 64.09
Points From Mash: 64.09
Points From Extract/Sugar: 0.00

Actuals achieved were:
Actual Points From Mash: 69.20
Actual Mash System Efficiency: 76 %


Fermentation Specifics
Pitched From: Starter
Amount Pitched: 24 OZ
Lag Time: 14.00 hours

Primary Fermenter: Stainless Steel
Primary Type: Closed
Days In Primary: 21
Primary Temperature: 68 degrees F

Original Gravity: 1.066 SG 16.06 Plato
Finishing Gravity: 1.020 SG 5.05 Plato



Mash Notes
I barely fit the mash into the mash tun. There was about 3" to spare after letting wort into the RIMS. I stopped the underlet halfway into dough-in, to remove air space from the grain so there would be room. Maybe I could fit 26 lbs. of grains, but it would be quite tight. The RIMS worked fine with a 1.1 water/grain ratio (qts/lb).




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