2005-02-12 Lou's Brews North Engl Brown Ale
A ProMash Brewing Session Report
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Brewing Date:
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Saturday February 12, 2005
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Head Brewer:
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Lou King
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Asst Brewer:
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Batch 53
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Recipe:
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Lou's Brews North Engl Brown Ale
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BJCP Style and Style Guidelines
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11-C English Brown Ale, Northern Brown
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Min OG:
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1.040
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Max OG:
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1.052
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Min IBU:
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20
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Max IBU:
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30
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Min Clr:
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12
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Max Clr:
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22
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Color in SRM, Lovibond
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Batch Size (Gal):
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10.00
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Wort Size (Gal):
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10.00
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Total Grain (Lbs):
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16.13
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Anticipated OG:
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1.042
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Plato:
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10.42
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Anticipated SRM:
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12.3
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Anticipated IBU:
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23.3
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Brewhouse Efficiency:
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70
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%
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Wort Boil Time:
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75
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Minutes
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Actual OG:
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1.045
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Plato:
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11.15
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Actual FG:
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1.013
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Plato:
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3.26
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Alc by Weight:
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3.28
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by Volume:
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4.21
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From Measured Gravities.
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ADF:
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70.7
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RDF:
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58.8
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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84 %
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Anticipated Points From Mash:
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41.76
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Actual Points From Mash:
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49.97
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%
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Amount
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Name
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Origin
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Potential
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SRM
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80.6
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13.00 lbs.
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Pale Malt(2-row)
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Great Britain
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1.038
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3
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12.4
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2.00 lbs.
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Special Roast Malt
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America
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1.033
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50
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6.2
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1.00 lbs.
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Melanoidin Malt
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1.033
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35
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0.8
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0.13 lbs.
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Chocolate Malt
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America
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1.029
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350
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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1.50 oz.
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Goldings - E.K.
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Pellet
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5.50
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21.7
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75 min
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1.00 oz.
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Fuggle
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Pellet
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4.00
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1.6
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5 min
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White Labs WLP002 English Ale
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Mash Type:
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Single Step
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Heat Type:
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Direct
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Grain Lbs:
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16.13
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Water Qts:
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20.16
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Before Additional Infusions
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Water Gal:
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5.04
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.25
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Before Additional Infusions
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Tun Thermal Mass:
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0.30
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Grain Temp:
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68 F
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Before Additional Infusions
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Rest
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Temp
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Time
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Dough In:
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164
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5 Min
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Saccharification Rest:
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150
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60 Min
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Mash-out Rest:
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168
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10 Min
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Sparge:
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165
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45 Min
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Total Mash Volume Gal: 6.33 - After Additional Infusions
Runnings Stopped At: 1.011 SG 2.88 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:
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Target Volume (Gal):
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12.85
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Estimated OG:
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1.032
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Plato:
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8.17
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Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
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Target Volume (Gal):
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12.31
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Estimated OG:
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1.034
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Plato:
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8.52
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Post-Boil Targets:
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Target Volume (Gal):
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10.00
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Estimated OG:
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1.042
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Plato:
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10.42
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Recorded Actuals - Measurement Taken In Kettle:
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Recorded Volume (Gal):
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13.00
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Recorded OG:
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1.038
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Plato:
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9.62
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At 100 percent extraction from the maximum mash potential:
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Total Points:
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59.66
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Points From Mash:
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59.66
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Points From Extract/Sugar:
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0.00
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With the recipe efficiency setting, you should have achieved:
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Total Points:
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41.76
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Points From Mash:
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41.76
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Points From Extract/Sugar:
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0.00
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Actuals achieved were:
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Actual Points From Mash:
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49.97
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Actual Mash System Efficiency:
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84 %
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Pitched From:
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Starter
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Amount Pitched:
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24 OZ
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Lag Time:
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12.00 hours
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Primary Fermenter:
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Glass
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Primary Type:
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Closed
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Days In Primary:
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0
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Primary Temperature:
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68 degrees F
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Original Gravity:
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1.045 SG
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11.15
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Plato
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Finishing Gravity:
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1.013 SG
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3.26
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Plato
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Tried to hit 146, and did, but for some reason PID controller was reading too low and it pushed up to around 150. Decided to keep mash at 150 for duration (60 min).
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There was a leak, so it wasn't obvious whether the fermentation was active the evening of brewing, or when overnight it started.
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Generated with ProMash Brewing Software |
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