2003-11-16 Lou's Brews American Swill Lager
A ProMash Brewing Session Report
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Brewing Date:
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Sunday November 16, 2003
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Head Brewer:
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Lou King
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Asst Brewer:
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Batch 34
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Recipe:
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Lou's Brews American Swill Lager
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BJCP Style and Style Guidelines
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01-A American Lager, Light/Standard/Premium
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Min OG:
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1.035
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Max OG:
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1.050
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Min IBU:
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8
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Max IBU:
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22
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Min Clr:
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2
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Max Clr:
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8
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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6.50
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Total Grain (Lbs):
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7.50
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Anticipated OG:
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1.043
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Plato:
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10.80
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Anticipated SRM:
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2.2
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Anticipated IBU:
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17.2
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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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75
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Minutes
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Actual OG:
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1.037
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Plato:
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9.33
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Actual FG:
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1.017
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Plato:
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4.25
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Alc by Weight:
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2.10
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by Volume:
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2.70
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From Measured Gravities.
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ADF:
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54.4
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RDF:
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45.5
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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72 %
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Anticipated Points From Mash:
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43.35
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Actual Points From Mash:
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41.43
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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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53.3
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4.00 lbs.
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Pilsener
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Germany
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1.038
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2
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26.7
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2.00 lbs.
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Flaked Corn (Maize)
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America
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1.040
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1
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13.3
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1.00 lbs.
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Flaked Rice
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1.040
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1
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6.7
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0.50 lbs.
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Caramel Pils Malt
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Belgium
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1.034
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2
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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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1.00 oz.
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Czech Saaz
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Pellet
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3.50
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17.2
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60 min
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White Labs WLP840 American Lager
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Mash Type:
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Multi Step
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Heat Type:
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Direct
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Grain Lbs:
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7.50
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Water Qts:
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9.20
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Before Additional Infusions
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Water Gal:
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2.30
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.23
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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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138
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10 Min
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Acid Rest:
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0
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0 Min
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Protein Rest:
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122
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25 Min
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Intermediate Rest:
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0
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0 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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168
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10 Min
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Sparge:
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165
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25 Min
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Total Mash Volume Gal: 2.90 - After Additional Infusions
Runnings Stopped At: 1.012 SG 3.08 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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6.15
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Estimated OG:
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1.035
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Plato:
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8.84
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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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8.00
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Estimated OG:
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1.027
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Plato:
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6.84
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Post-Boil Targets:
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Target Volume (Gal):
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5.00
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Estimated OG:
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1.043
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Plato:
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10.80
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Recorded Actuals - Measurement Taken In Ferementer:
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Recorded Volume (Gal):
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6.30
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+Losses (Gal):
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0.48
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Total Volume (Gal):
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6.78
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Recorded OG:
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1.031
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Plato:
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7.69
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At 100 percent extraction from the maximum mash potential:
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Total Points:
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57.80
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Points From Mash:
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57.80
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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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43.35
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Points From Mash:
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43.35
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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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41.43
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Actual Mash System Efficiency:
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72 %
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Pitched From:
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Starter
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Amount Pitched:
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2000 mL
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Lag Time:
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7.00 hours
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Primary Fermenter:
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Plastic
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Primary Type:
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Closed
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Days In Primary:
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11
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Primary Temperature:
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55 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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42
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Secondary Temperature:
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38 degrees F
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Original Gravity:
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1.037 SG
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9.33
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Plato
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Finishing Gravity:
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1.017 SG
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4.25
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Plato
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I made my starter on Thursday night (to brew on Sunday), and ran the stir plate in the chest freezer at 60' (I figured I'll try to pitch at 60'). I removed the stir plate Friday night. As it turns out this yeast *really* likes 60' -- it's still very busy on Saturday morning. I was thinking it would settle after a day and I could drop to 40' to make it dormant (for easier decanting) but I think I miscalculated by a day. I guess I will see how it is behaving tonight and decide what to do.
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When I racked to the secondary, I noticed some fruity esters -- possibly banana, but my family couldn't smell it.
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Generated with ProMash Brewing Software |