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2004-05-09 Lou's Brews Nut Brown Ale

A ProMash Brewing Session Report

Brewing Date: Sunday May 09, 2004
Head Brewer: Lou King
Asst Brewer: Batch 40
Recipe: Lou's Brews Nut Brown Ale


BJCP Style and Style Guidelines
10-B Brown Ale, Northern Brown

Min OG: 1.040 Max OG: 1.050   
Min IBU: 15 Max IBU: 30   
Min Clr: 12 Max Clr: 30  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 20.00      
Anticipated OG: 1.052 Plato: 12.85
Anticipated SRM: 21.6        
Anticipated IBU: 27.0      
Brewhouse Efficiency: 70  %   
Wort Boil Time: 75  Minutes   

Actual OG: 1.057 Plato: 13.94   
Actual FG: 1.018 Plato: 4.49   
Alc by Weight: 3.99 by Volume: 5.14 From Measured Gravities.
ADF: 67.8 RDF: 56.8 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 84 %
Anticipated Points From Mash: 51.94
Actual Points From Mash: 62.09


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
85.0 17.00 lbs.  Pale Malt(2-row) Great Britain 1.038 3
5.0 1.00 lbs.  Chocolate Malt America 1.029 350
5.0 1.00 lbs.  Crystal 55L Great Britian 1.034 55
5.0 1.00 lbs.  Melanoidin Malt    1.033 35

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
2.25 oz.  Goldings - E.K. Whole 4.75 25.3 75 min
1.00 oz.  Fuggle Whole 4.75 1.8 5 min


Yeast
WYeast 1098 British Ale


Mash Schedule
Mash Type: Multi Step   
Heat Type: Direct   
Grain Lbs: 20.00   
Water Qts: 25.00 Before Additional Infusions
Water Gal: 6.25 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: 161 5 Min
Acid Rest: 0 0 Min
Protein Rest: 0 0 Min
Intermediate Rest: 146 20 Min
Saccharification Rest: 158 45 Min
Mash-out Rest: 168 10 Min
Sparge: 170 45 Min

Total Mash Volume Gal: 7.85 - After Additional Infusions

Runnings Stopped At: 1.011 SG 2.88 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): 13.60      
Estimated OG: 1.038 Plato: 9.56

Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
Target Volume (Gal): 12.31      
Estimated OG: 1.042 Plato: 10.52

Post-Boil Targets:
Target Volume (Gal): 10.00      
Estimated OG: 1.052 Plato: 12.85

Recorded Actuals - Measurement Taken In Kettle:
Recorded Volume (Gal): 12.50      
Recorded OG: 1.050 Plato: 12.31

At 100 percent extraction from the maximum mash potential:
Total Points: 74.20
Points From Mash: 74.20
Points From Extract/Sugar: 0.00

With the recipe efficiency setting, you should have achieved:
Total Points: 51.94
Points From Mash: 51.94
Points From Extract/Sugar: 0.00

Actuals achieved were:
Actual Points From Mash: 62.09
Actual Mash System Efficiency: 84 %


Fermentation Specifics
Pitched From: Starter
Amount Pitched: 0 mL
Lag Time: 0.00 hours

Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 0
Primary Temperature: 68 degrees F

Original Gravity: 1.057 SG 13.94 Plato
Finishing Gravity: 1.018 SG 4.49 Plato



Mash Notes
Was trying to hit 140', but thermometer malfunctioned. Hit 146 for the beta rest, which should be ok for high fermentability. Proceeding with 158 alpha rest.




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