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2004-10-24 Vanilla Porter

A ProMash Brewing Session Report

Brewing Date: Sunday October 24, 2004
Head Brewer: Lou King, Calvin Perilloux, Keith Hipsley
Asst Brewer: Batch 46
Recipe: Vanilla Porter


BJCP Style and Style Guidelines
15-B Porter, Brown Porter

Min OG: 1.040 Max OG: 1.050   
Min IBU: 20 Max IBU: 30   
Min Clr: 20 Max Clr: 35  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 10.00      
Anticipated OG: 1.052 Plato: 12.85
Anticipated SRM: 21.6        
Anticipated IBU: 27.0      
Brewhouse Efficiency: 70  %   
Wort Boil Time: 90  Minutes   

Actual OG: 1.051 Plato: 12.69   
Actual FG: 1.023 Plato: 5.93   
Alc by Weight: 2.83 by Volume: 3.66 From Measured Gravities.
ADF: 53.3 RDF: 44.7 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 70 %
Anticipated Points From Mash: 51.94
Actual Points From Mash: 51.94


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
85.0 8.50 lbs.  Pale Malt(2-row) Great Britain 1.038 3
5.0 0.50 lbs.  Chocolate Malt America 1.029 350
5.0 0.50 lbs.  Crystal 55L Great Britian 1.034 55
5.0 0.50 lbs.  Melanoidin Malt    1.033 35

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.13 oz.  Goldings - E.K. Whole 4.75 25.3 75 min
0.50 oz.  Fuggle Whole 4.75 1.8 5 min
0.75 oz.  Fuggle Whole 4.75 0.0 Dry Hop


Yeast
White Labs WLP002 English Ale


Mash Schedule
Mash Type: Single Step   
Heat Type: Direct   
Grain Lbs: 10.00   
Water Qts: 12.50 Before Additional Infusions
Water Gal: 3.13 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: 0 0 Min
Saccharification Rest: 152 60 Min
Mash-out Rest: 168 10 Min
Sparge: 170 45 Min

Total Mash Volume Gal: 3.93 - After Additional Infusions

Runnings Stopped At: 1.010 SG 2.56 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): 11.68      
Estimated OG: 1.022 Plato: 5.64

Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
Target Volume (Gal): 6.45      
Estimated OG: 1.040 Plato: 10.05

Post-Boil Targets:
Target Volume (Gal): 5.00      
Estimated OG: 1.052 Plato: 12.85

Recorded Actuals - Measurement Taken In Kettle:
Recorded Volume (Gal): 5.00      
Recorded OG: 1.052 Plato: 12.85

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: 51.94
Actual Mash System Efficiency: 70 %


Fermentation Specifics
Pitched From: Starter
Amount Pitched: 150 mL
Lag Time: 20.00 hours

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

Original Gravity: 1.051 SG 12.69 Plato
Finishing Gravity: 1.023 SG 5.93 Plato





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