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2005-01-16 Lou's Brews IPA

A ProMash Brewing Session Report

Brewing Date: Sunday January 16, 2005
Head Brewer: Lou King
Asst Brewer: Batch 52
Recipe: Lou's Brews IPA

BJCP Style and Style Guidelines
14-B India Pale Ale, American IPA

Min OG: 1.056 Max OG: 1.075   
Min IBU: 40 Max IBU: 72   
Min Clr: 6 Max Clr: 15  Color in SRM, Lovibond

Recipe Specifics
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 25.50      
Anticipated OG: 1.064 Plato: 15.69
Anticipated SRM: 8.6        
Anticipated IBU: 69.8      
Brewhouse Efficiency: 70  %   
Wort Boil Time: 75  Minutes   

Actual OG: 1.069 Plato: 16.73   
Actual FG: 1.013 Plato: 3.28   
Alc by Weight: 5.76 by Volume: 7.37 From Measured Gravities.
ADF: 80.4 RDF: 67.0 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 79 %
Anticipated Points From Mash: 64.09
Actual Points From Mash: 71.97

% Amount Name Origin Potential SRM
78.4 20.00 lbs.  Pale Malt(2-row) America 1.036 2
15.7 4.00 lbs.  Crystal 20L America 1.035 20
3.9 1.00 lbs.  Munich Malt Belgium 1.038 8
2.0 0.50 lbs.  CaraPilsner France 1.035 10

Potential represented as SG per pound per gallon.

Amount Name Form Alpha IBU Boil Time
5.00 oz.  Cascade Pellet 5.00 64.4 First WH
2.50 oz.  Goldings - E.K. Pellet 5.60 5.4 5 min
3.00 oz.  Fuggle Whole 4.50 0.0 Dry Hop

Amount Name Type Time
0.70 Tbsp  Gypsum Other 60 Min.(mash)

White Labs WLP001 California Ale

Mash Schedule
Mash Type: Single Step   
Heat Type: Direct   
Grain Lbs: 25.50   
Water Qts: 28.00 Before Additional Infusions
Water Gal: 7.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.10 Before Additional Infusions
Tun Thermal Mass: 0.30   
Grain Temp: 69 F Before Additional Infusions

Rest Temp Time
Dough In: 162 0 Min
Saccharification Rest: 152 60 Min
Mash-out Rest: 170 10 Min
Sparge: 170 45 Min

Total Mash Volume Gal: 9.04 - 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): 13.69      
Estimated OG: 1.047 Plato: 11.63

Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
Target Volume (Gal): 12.31      
Estimated OG: 1.052 Plato: 12.88

Post-Boil Targets:
Target Volume (Gal): 10.00      
Estimated OG: 1.064 Plato: 15.69

Recorded Actuals - Measurement Taken In Kettle:
Recorded Volume (Gal): 13.00      
Recorded OG: 1.055 Plato: 13.65

At 100 percent extraction from the maximum mash potential:
Total Points: 91.55
Points From Mash: 91.55
Points From Extract/Sugar: 0.00

With the recipe efficiency setting, you should have achieved:
Total Points: 64.09
Points From Mash: 64.09
Points From Extract/Sugar: 0.00

Actuals achieved were:
Actual Points From Mash: 71.97
Actual Mash System Efficiency: 79 %

Fermentation Specifics
Pitched From: Starter
Amount Pitched: 24 OZ
Lag Time: 14.00 hours

Primary Fermenter: Stainless Steel
Primary Type: Closed
Days In Primary: 21
Primary Temperature: 68 degrees F

Original Gravity: 1.069 SG 16.73 Plato
Finishing Gravity: 1.013 SG 3.28 Plato

Mash Notes
The RIMS worked fine with a 1.1 water/grain ratio (qts/lb). I didn't have full flow in the beginning, but it was at least 80% flowing then. I opened the valve completely about 15 minutes or so through the mash.

Fermentation Notes
Dry hopped on Sunday 1/23/05. I roused the yeast quite a bit by stirring, as the fermentation has been slow for the first week. I forgot to drop out the trub, but don't think that will matter too much.

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