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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


Grain/Extract/Sugar
% 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.

Hops
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


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


Yeast
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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