2005-05-08 Lou's Brews Irish Red Ale
A ProMash Brewing Session Report
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Brewing Date:
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Sunday May 08, 2005
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Head Brewer:
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Lou King
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Asst Brewer:
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Batch 57
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Recipe:
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Lou's Brews Irish Red Ale
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BJCP Style and Style Guidelines
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09-D Scottish And Irish Ale, Irish Red Ale
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Min OG:
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1.044
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Max OG:
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1.060
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Min IBU:
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17
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Max IBU:
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28
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Min Clr:
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9
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Max Clr:
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18
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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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11.00
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Total Grain (Lbs):
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19.75
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Anticipated OG:
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1.052
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Plato:
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12.85
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Anticipated SRM:
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14.7
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Anticipated IBU:
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26.4
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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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90
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Minutes
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Actual OG:
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1.055
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Plato:
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13.65
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Actual FG:
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1.013
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Plato:
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3.39
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Alc by Weight:
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4.33
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by Volume:
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5.54
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From Measured Gravities.
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ADF:
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75.1
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RDF:
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62.6
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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80 %
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Anticipated Points From Mash:
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51.96
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Actual Points From Mash:
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59.32
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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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91.1
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18.00 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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7.6
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1.50 lbs.
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Crystal 55L
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Great Britian
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1.034
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55
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1.3
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0.25 lbs.
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Roasted Barley
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Great Britain
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1.029
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575
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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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1.75 oz.
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Goldings - E.K.
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Pellet
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5.50
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23.7
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60 min
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1.00 oz.
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Goldings - E.K.
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Pellet
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5.50
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2.7
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10 min
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WYeast 1098 British 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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19.75
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Water Qts:
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24.00
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Before Additional Infusions
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Water Gal:
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6.00
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.22
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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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67 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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170
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0 Min
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Saccharification Rest:
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151
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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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17
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45 Min
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Total Mash Volume Gal: 7.58 - After Additional Infusions
Runnings Stopped At: 1.013 SG 3.27 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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13.38
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Estimated OG:
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1.039
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Plato:
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9.71
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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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14.19
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Estimated OG:
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1.037
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Plato:
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9.17
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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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1.052
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Plato:
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12.85
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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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1.046
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Plato:
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11.35
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At 100 percent extraction from the maximum mash potential:
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Total Points:
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74.22
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Points From Mash:
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74.22
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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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51.96
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Points From Mash:
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51.96
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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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59.32
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Actual Mash System Efficiency:
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80 %
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Pitched From:
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Starter
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Amount Pitched:
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28 OZ
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Lag Time:
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0.00 hours
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Primary Fermenter:
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Stainless Steel
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Primary Type:
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Closed
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Days In Primary:
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14
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Primary Temperature:
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68 degrees F
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Original Gravity:
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1.055 SG
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13.65
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Plato
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Finishing Gravity:
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1.013 SG
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3.39
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Plato
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Mashed in all grain except roasted barley. Added roasted barley to the top of the mash tun. I had read recently in Brew Your Own that the roasted barley tends to "stick" the mash and that this technique is a brewing trick to prevent that. It is definitely flowing smoother through the RIMS.
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Generated with ProMash Brewing Software |
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