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2004-09-18 Lou's Brews Dusseldorf Alt

A ProMash Brewing Session Report

Brewing Date: Saturday September 18, 2004
Head Brewer: Lou King
Asst Brewer: Batch 44
Recipe: Lou's Brews Dusseldorf Alt


BJCP Style and Style Guidelines
08-B Koelsch & Altbier, Dusseldorfer Altbier

Min OG: 1.040 Max OG: 1.055   
Min IBU: 40 Max IBU: 60   
Min Clr: 11 Max Clr: 19  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 19.25      
Anticipated OG: 1.054 Plato: 13.29
Anticipated SRM: 16.1        
Anticipated IBU: 58.1      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 75  Minutes   

Actual OG: 1.052 Plato: 12.89   
Actual FG: 1.014 Plato: 3.58   
Alc by Weight: 3.91 by Volume: 5.01 From Measured Gravities.
ADF: 72.2 RDF: 60.2 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 77 %
Anticipated Points From Mash: 53.81
Actual Points From Mash: 55.04


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
67.5 13.00 lbs.  Pilsener Germany 1.038 2
23.4 4.50 lbs.  Munich Malt Germany 1.037 8
7.8 1.50 lbs.  CaraMunich Malt Belgium 1.033 75
1.3 0.25 lbs.  Black Malt Belgium 1.030 600

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
3.50 oz.  Spalter Spalt Pellet 5.30 47.8 75 min
3.00 oz.  Spalter Spalt Pellet 5.30 10.2 15 min
1.00 oz.  Spalter Spalt Pellet 5.30 0.0 0 min


Yeast
White Labs WLP029 German Ale/Kolsch


Mash Schedule
Mash Type: Multi Step   
Heat Type: Direct   
Grain Lbs: 19.25   
Water Qts: 22.14 Before Additional Infusions
Water Gal: 5.53 Before Additional Infusions
Qts Water Per Lbs Grain: 1.15 Before Additional Infusions
Tun Thermal Mass: 0.30   
Grain Temp: 70 F Before Additional Infusions

Rest Temp Time
Dough In: 164 5 Min
Acid Rest: 0 0 Min
Protein Rest: 0 0 Min
Intermediate Rest: 143 30 Min
Saccharification Rest: 153 30 Min
Mash-out Rest: 168 10 Min
Sparge: 170 45 Min

Total Mash Volume Gal: 7.07 - After Additional Infusions

Runnings Stopped At: 1.011 SG 2.88 Plato

All temperature measurements are degrees Fahrenheit.


Efficiency Specifics
Recipe Efficiency Setting: 75 %

With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Target Volume (Gal): 12.98      
Estimated OG: 1.041 Plato: 10.35

Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
Target Volume (Gal): 12.31      
Estimated OG: 1.044 Plato: 10.89

Post-Boil Targets:
Target Volume (Gal): 10.00      
Estimated OG: 1.054 Plato: 13.29

Recorded Actuals - Measurement Taken In Kettle:
Recorded Volume (Gal): 12.50      
Recorded OG: 1.044 Plato: 10.96

At 100 percent extraction from the maximum mash potential:
Total Points: 71.75
Points From Mash: 71.75
Points From Extract/Sugar: 0.00

With the recipe efficiency setting, you should have achieved:
Total Points: 53.81
Points From Mash: 53.81
Points From Extract/Sugar: 0.00

Actuals achieved were:
Actual Points From Mash: 55.04
Actual Mash System Efficiency: 77 %


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

Primary Fermenter: Stainless Steel
Primary Type: Closed
Days In Primary: 7
Primary Temperature: 70 degrees F

Secondary Fermenter: Stainless Steel
Secondary Type: Closed
Days In Secondary: 7
Secondary Temperature: 45 degrees F

Original Gravity: 1.052 SG 12.89 Plato
Finishing Gravity: 1.014 SG 3.58 Plato



Notes
-Cool the wort to about 65' F for pitching -Ferment to within a few points of final gravity of about 1.014 (4 days to two weeks) -Drop temp to mid-40's for slow secondary fermentation and maturation (three weeks) -Lager for two weeks or longer at mid 30's or lower




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