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 |
|
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 |
|
% |
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.
|
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 |
|
Amount |
Name |
Type |
Time |
|
0.00 Oz |
Irish Moss |
Fining |
15 Min.(boil) |
|
2.00 Tbsp |
Gypsum |
Other |
0 Min.(mash) |
White Labs WLP023 Burton Ale
|
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.
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 % |
|
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 |
|
WLP005 Brittish Ale is an alternate yeast |
Generated with ProMash Brewing Software |
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