2002-02-09 AG-Lou's Brews Steam Beer
A ProMash Brewing Session Report
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Brewing Date:
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Saturday February 09, 2002
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Head Brewer:
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Lou King
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Asst Brewer:
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Batch 16
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Recipe:
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AG-Lou's Brews Steam Beer
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BJCP Style and Style Guidelines
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06-C American Pale Ales, California Common Ale
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Min OG:
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1.044
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Max OG:
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1.055
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Min IBU:
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35
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Max IBU:
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45
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Min Clr:
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8
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Max Clr:
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14
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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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21.50
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Anticipated OG:
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1.054
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Plato:
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13.25
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Anticipated SRM:
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10.0
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Anticipated IBU:
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38.8
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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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60
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Minutes
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Actual OG:
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1.051
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Plato:
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12.69
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Actual FG:
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1.009
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Plato:
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2.27
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Alc by Weight:
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4.38
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by Volume:
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5.58
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From Measured Gravities.
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ADF:
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82.1
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RDF:
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68.1
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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70 %
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Anticipated Points From Mash:
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53.66
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Actual Points From Mash:
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53.75
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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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83.7
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18.00 lbs.
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Pale Malt(2-row)
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America
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1.036
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2
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9.3
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2.00 lbs.
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Crystal 40L
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America
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1.034
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40
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2.3
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0.50 lbs.
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Biscuit Malt
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Great Britain
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1.035
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35
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4.7
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1.00 lbs.
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Toasted Malt(2-row)
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America
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1.033
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30
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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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Northern Brewer
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Pellet
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7.50
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27.2
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60 min
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1.50 oz.
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Northern Brewer
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Pellet
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7.50
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9.2
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20 min
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1.00 oz.
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Cascade
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Pellet
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6.00
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2.4
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5 min
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Amount
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Name
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Type
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Time
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0.10 Oz
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Irish Moss
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Fining
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15 Min.(boil)
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White Labs WLP800 Pilsner Lager
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Mash Type:
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Single Step
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Heat Type:
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Infusion
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Grain Lbs:
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21.50
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Water Qts:
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25.80
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Before Additional Infusions
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Water Gal:
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6.45
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.20
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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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66 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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176
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7 Min
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Saccharification Rest:
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150
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105 Min
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Mash-out Rest:
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170
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0 Min
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Sparge:
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170
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60 Min
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Total Mash Volume Gal: 8.17 - 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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13.12
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Estimated OG:
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1.041
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Plato:
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10.21
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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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11.76
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Estimated OG:
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1.046
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Plato:
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11.34
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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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1.054
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Plato:
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13.25
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Recorded Actuals - Measurement Taken In Ferementer:
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Recorded Volume (Gal):
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10.00
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+Losses (Gal):
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0.48
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Total Volume (Gal):
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10.48
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Recorded OG:
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1.051
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Plato:
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12.69
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At 100 percent extraction from the maximum mash potential:
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Total Points:
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76.65
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Points From Mash:
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76.65
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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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53.66
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Points From Mash:
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53.66
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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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53.75
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Actual Mash System Efficiency:
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70 %
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Pitched From:
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Starter
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Amount Pitched:
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1800 mL
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Lag Time:
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22.00 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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7
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Primary Temperature:
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64 degrees F
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Secondary Fermenter:
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Stainless Steel
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Secondary Type:
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Closed
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Days In Secondary:
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8
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Secondary Temperature:
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64 degrees F
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Original Gravity:
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1.051 SG
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12.69
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Plato
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Finishing Gravity:
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1.009 SG
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2.27
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Plato
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Mash lasted 105 minutes because I filtered the sparge water, and since it was cold took that long to come up to temperature. Don't bother filtering the sparge water next time.
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After filtering, the beer was still yeasty. Yeast haze continues at 1 week after kegging. Is this haze a result of the long mash? Also in 'How to Brew' it mentions that toasted malt can leave a haze. People at FOAM thought it was yeast, though, from the color and taste.
9/21/02: I meant to use WLP810 San Francisco Lager, but must have accidentally picked out WLP800 Pilsner Lager. I discovered this today when looking at old yeast testtubes from White Labs in the brewery. I am hoping/guessing that the yeastiness was caused by using this Lager yeast.
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Toast pale malt at 350' for 14 minutes
This beer is quite yeasty, even though I cold filtered it, especially at the end of the keg and in the bottles which were counterpressure filled.
9/21/02: I meant to use WLP810 San Francisco Lager, but must have accidentally picked out WLP800 Pilsner Lager. I discovered this today when looking at old yeast testtubes from White Labs in the brewery. I am hoping/guessing that the yeastiness was caused by using this Lager yeast.
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Generated with ProMash Brewing Software |
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