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2004-06-05 Lou's Brews Steam Beer

A ProMash Brewing Session Report

Brewing Date: Saturday June 05, 2004
Head Brewer: Lou King
Asst Brewer: Batch 41
Recipe: Lou's Brews Steam Beer


BJCP Style and Style Guidelines
06-C American Pale Ales, California Common Ale

Min OG: 1.044 Max OG: 1.055   
Min IBU: 35 Max IBU: 45   
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): 21.50      
Anticipated OG: 1.054 Plato: 13.28
Anticipated SRM: 8.1        
Anticipated IBU: 45.1      
Brewhouse Efficiency: 70  %   
Wort Boil Time: 75  Minutes   

Actual OG: 1.054 Plato: 13.27   
Actual FG: 1.014 Plato: 3.64   
Alc by Weight: 4.05 by Volume: 5.19 From Measured Gravities.
ADF: 72.5 RDF: 60.5 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 73 %
Anticipated Points From Mash: 53.76
Actual Points From Mash: 56.04


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
83.7 18.00 lbs.  Pale Malt(2-row) America 1.036 2
9.3 2.00 lbs.  Crystal 20L America 1.035 20
2.3 0.50 lbs.  CarAmber France 1.034 30
4.7 1.00 lbs.  Toasted Malt(2-row) America 1.033 30

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
2.00 oz.  Northern Brewer Whole 7.40 34.7 75 min
1.50 oz.  Northern Brewer Whole 7.40 8.2 20 min
1.00 oz.  Cascade Whole 6.00 2.2 5 min


Extras
Amount Name Type Time
0.10 Oz  Irish Moss Fining 15 Min.(boil)
2.00 Tbsp  Gypsum Other 60 Min.(mash)


Yeast
WYeast 2112 California Lager


Mash Schedule
Mash Type: Single Step   
Heat Type: Direct   
Grain Lbs: 21.50   
Water Qts: 26.88 Before Additional Infusions
Water Gal: 6.72 Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 Before Additional Infusions
Tun Thermal Mass: 0.30   
Grain Temp: 68 F Before Additional Infusions

Rest Temp Time
Dough In: 174 5 Min
Saccharification Rest: 152 60 Min
Mash-out Rest: 16 10 Min
Sparge: 170 45 Min

Total Mash Volume Gal: 8.44 - After Additional Infusions

Runnings Stopped At: 1.012 SG 3.08 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): 13.89      
Estimated OG: 1.039 Plato: 9.68

Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
Target Volume (Gal): 12.31      
Estimated OG: 1.044 Plato: 10.88

Post-Boil Targets:
Target Volume (Gal): 10.00      
Estimated OG: 1.054 Plato: 13.28

Recorded Actuals - Measurement Taken In Kettle:
Recorded Volume (Gal): 12.50      
Recorded OG: 1.045 Plato: 11.15

At 100 percent extraction from the maximum mash potential:
Total Points: 76.80
Points From Mash: 76.80
Points From Extract/Sugar: 0.00

With the recipe efficiency setting, you should have achieved:
Total Points: 53.76
Points From Mash: 53.76
Points From Extract/Sugar: 0.00

Actuals achieved were:
Actual Points From Mash: 56.04
Actual Mash System Efficiency: 73 %


Fermentation Specifics
Pitched From: Starter
Amount Pitched: 32 OZ
Lag Time: 15.00 hours

Primary Fermenter: Stainless Steel
Primary Type: Closed
Days In Primary: 15
Primary Temperature: 66 degrees F

Original Gravity: 1.054 SG 13.27 Plato
Finishing Gravity: 1.014 SG 3.64 Plato



Notes
Toast pale malt at 350' for 14 minutes




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