2002-08-17 AG-Lou's Brews American Pale Ale
A ProMash Brewing Session Report
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Brewing Date:
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Saturday August 17, 2002
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Head Brewer:
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Lou King
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Asst Brewer:
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Batch 21
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Recipe:
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AG-Lou's Brews American Pale Ale
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BJCP Style and Style Guidelines
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06-A American Pale Ales, American Pale Ale
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Min OG:
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1.045
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Max OG:
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1.056
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Min IBU:
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20
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Max IBU:
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40
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Min Clr:
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4
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Max Clr:
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11
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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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20.50
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Anticipated OG:
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1.055
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Plato:
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13.59
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Anticipated SRM:
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7.6
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Anticipated IBU:
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39.9
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Brewhouse Efficiency:
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75
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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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1.049
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Plato:
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12.21
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Actual FG:
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1.008
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Plato:
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1.95
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Alc by Weight:
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4.30
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by Volume:
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5.48
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From Measured Gravities.
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ADF:
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84.0
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RDF:
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69.6
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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85 %
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Anticipated Points From Mash:
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55.09
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Actual Points From Mash:
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62.69
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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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82.9
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17.00 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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9.8
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2.00 lbs.
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Crystal 20L
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America
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1.035
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20
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7.3
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1.50 lbs.
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Biscuit Malt
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Belgium
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1.035
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24
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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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2.00 oz.
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Cascade
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Whole
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8.10
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35.4
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60 min
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0.75 oz.
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Centennial
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Whole
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7.50
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2.5
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10 min
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0.75 oz.
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Centennial
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Whole
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7.50
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2.0
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5 min
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2.00 oz.
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Cascade
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Whole
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8.10
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0.0
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Dry Hop
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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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2.00 Tbsp
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Gypsum
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Other
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60 Min.(mash)
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White Labs WLP001 California Ale
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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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20.50
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Water Qts:
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23.57
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Before Additional Infusions
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Water Gal:
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5.89
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.15
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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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65 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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174
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10 Min
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Saccharification Rest:
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149
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60 Min
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Mash-out Rest:
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170
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10 Min
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Sparge:
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180
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50 Min
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Total Mash Volume Gal: 7.53 - After Additional Infusions
Runnings Stopped At: 1.013 SG 3.27 Plato
All temperature measurements are degrees Fahrenheit.
Recipe Efficiency Setting: 75 %
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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12.68
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Estimated OG:
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1.043
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Plato:
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10.82
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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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1.047
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Plato:
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11.63
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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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1.055
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Plato:
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13.59
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Recorded Actuals - Measurement Taken In Kettle:
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Recorded Volume (Gal):
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13.50
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Recorded OG:
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1.046
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Plato:
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11.54
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At 100 percent extraction from the maximum mash potential:
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Total Points:
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73.45
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Points From Mash:
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73.45
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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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55.09
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Points From Mash:
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55.09
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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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62.69
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Actual Mash System Efficiency:
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85 %
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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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2.50 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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66 degrees F
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Original Gravity:
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1.049 SG
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12.21
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Plato
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Finishing Gravity:
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1.008 SG
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1.95
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Plato
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Add 2 tsp Gypsum to mash
Dry Hopped after 7 days in conical fermenter
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Generated with ProMash Brewing Software |
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