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2004-07-18 Lou's Brews Burton English Pale Ale

A ProMash Brewing Session Report

Brewing Date: Sunday July 18, 2004
Head Brewer: Lou King
Asst Brewer: Batch 42
Recipe: AG-Lou's Brews Burton English Pale Ale


BJCP Style and Style Guidelines
04-C Bitter & English Pale Ale, Strong Bitter/English Pale Ale

Min OG: 1.046 Max OG: 1.065   
Min IBU: 30 Max IBU: 65   
Min Clr: 6 Max Clr: 14  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 21.00      
Anticipated OG: 1.055 Plato: 13.56
Anticipated SRM: 8.4        
Anticipated IBU: 47.9      
Brewhouse Efficiency: 70  %   
Wort Boil Time: 75  Minutes   

Actual OG: 1.059 Plato: 14.61   
Actual FG: 1.020 Plato: 5.02   
Alc by Weight: 4.06 by Volume: 5.24 From Measured Gravities.
ADF: 65.7 RDF: 55.1 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 80 %
Anticipated Points From Mash: 54.95
Actual Points From Mash: 63.10


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
81.0 17.00 lbs.  Pale Malt(2-row) Great Britain 1.038 3
9.5 2.00 lbs.  Vienna Malt America 1.035 4
4.8 1.00 lbs.  Crystal 55L Great Britian 1.034 55
4.8 1.00 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.  Goldings - E.K. Whole 4.30 40.1 75 min
2.85 oz.  Fuggle Whole 4.70 7.8 15 min
1.60 oz.  Goldings - E.K. Whole 6.30 0.0 0 min


Extras
Amount Name Type Time
0.00 Oz  Irish Moss Fining 15 Min.(boil)
2.00 Tbsp  Gypsum Other 0 Min.(mash)


Yeast
White Labs WLP023 Burton Ale


Mash Schedule
Mash Type: Multi Step   
Heat Type: Infusion   
Grain Lbs: 21.00   
Water Qts: 24.15 Before Additional Infusions
Water Gal: 6.04 Before Additional Infusions
Qts Water Per Lbs Grain: 1.15 Before Additional Infusions
Tun Thermal Mass: 0.30   
Grain Temp: 68 F Before Additional Infusions

Rest Temp Time
Dough In: 163 0 Min
Acid Rest: 0 0 Min
Protein Rest: 0 0 Min
Intermediate Rest: 144 15 Min
Saccharification Rest: 154 60 Min
Mash-out Rest: 168 10 Min
Sparge: 170 45 Min

Total Mash Volume Gal: 7.72 - After Additional Infusions

Runnings Stopped At: 1.013 SG 3.37 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): 13.27      
Estimated OG: 1.041 Plato: 10.33

Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
Target Volume (Gal): 12.31      
Estimated OG: 1.045 Plato: 11.11

Post-Boil Targets:
Target Volume (Gal): 10.00      
Estimated OG: 1.055 Plato: 13.56

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

At 100 percent extraction from the maximum mash potential:
Total Points: 78.50
Points From Mash: 78.50
Points From Extract/Sugar: 0.00

With the recipe efficiency setting, you should have achieved:
Total Points: 54.95
Points From Mash: 54.95
Points From Extract/Sugar: 0.00

Actuals achieved were:
Actual Points From Mash: 63.10
Actual Mash System Efficiency: 80 %


Fermentation Specifics
Pitched From: Starter
Amount Pitched: 750 mL
Lag Time: 15.00 hours

Primary Fermenter: Stainless Steel
Primary Type: Closed
Days In Primary: 7
Primary Temperature: 68 degrees F

Secondary Fermenter: Stainless Steel
Secondary Type: Closed
Days In Secondary: 7
Secondary Temperature: 68 degrees F

Original Gravity: 1.059 SG 14.61 Plato
Finishing Gravity: 1.020 SG 5.02 Plato



Notes
WLP005 Brittish Ale is an alternate yeast




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