2003-11-23 Lou's Brews Porter
A ProMash Brewing Session Report
|
Brewing Date:
|
Sunday November 23, 2003
|
|
Head Brewer:
|
Lou King
|
|
Asst Brewer:
|
Batch 35
|
|
Recipe:
|
Lou's Brews Porter
|
|
BJCP Style and Style Guidelines
|
15-A Porter, Robust Porter
|
Min OG:
|
1.050
|
Max OG:
|
1.065
|
|
|
Min IBU:
|
25
|
Max IBU:
|
45
|
|
|
Min Clr:
|
30
|
Max Clr:
|
90
|
Color in SRM, Lovibond
|
|
Batch Size (Gal):
|
10.00
|
Wort Size (Gal):
|
10.00
|
|
Total Grain (Lbs):
|
22.00
|
|
|
|
Anticipated OG:
|
1.061
|
Plato:
|
14.88
|
|
Anticipated SRM:
|
28.4
|
|
|
|
Anticipated IBU:
|
39.3
|
|
|
|
Brewhouse Efficiency:
|
75
|
%
|
|
|
Wort Boil Time:
|
75
|
Minutes
|
|
|
Actual OG:
|
1.059
|
Plato:
|
14.42
|
|
|
Actual FG:
|
1.020
|
Plato:
|
5.14
|
|
|
Alc by Weight:
|
3.93
|
by Volume:
|
5.07
|
From Measured Gravities.
|
|
ADF:
|
64.3
|
RDF:
|
54.0
|
Apparent & Real Degree of Fermentation.
|
|
Actual Mash System Efficiency:
|
81 %
|
|
Anticipated Points From Mash:
|
60.60
|
|
Actual Points From Mash:
|
65.39
|
|
%
|
Amount
|
Name
|
Origin
|
Potential
|
SRM
|
|
72.7
|
16.00 lbs.
|
Pale Malt(2-row)
|
Great Britain
|
1.038
|
3
|
|
9.1
|
2.00 lbs.
|
Crystal 55L
|
Great Britian
|
1.034
|
55
|
|
6.8
|
1.50 lbs.
|
Chocolate Malt
|
America
|
1.029
|
350
|
|
6.8
|
1.50 lbs.
|
Munich Malt
|
Great Britain
|
1.037
|
6
|
|
4.5
|
1.00 lbs.
|
Special Roast Malt
|
America
|
1.033
|
40
|
Potential represented as SG per pound per gallon.
|
Amount
|
Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
3.00 oz.
|
Willamette
|
Pellet
|
4.80
|
35.9
|
75 min
|
|
1.50 oz.
|
Willamette
|
Pellet
|
4.80
|
3.4
|
10 min
|
|
1.00 oz.
|
Goldings - E.K.
|
Whole
|
5.90
|
0.0
|
Dry Hop
|
White Labs WLP023 Burton Ale
|
Mash Type:
|
Single Step
|
|
|
Heat Type:
|
Direct
|
|
|
Grain Lbs:
|
22.00
|
|
|
Water Qts:
|
27.50
|
Before Additional Infusions
|
|
Water Gal:
|
6.88
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
|
1.25
|
Before Additional Infusions
|
|
Tun Thermal Mass:
|
0.30
|
|
|
Grain Temp:
|
65 F
|
Before Additional Infusions
|
|
Rest
|
Temp
|
Time
|
|
Dough In:
|
177
|
0 Min
|
|
Saccharification Rest:
|
153
|
60 Min
|
|
Mash-out Rest:
|
168
|
10 Min
|
|
Sparge:
|
170
|
45 Min
|
Total Mash Volume Gal: 8.64 - After Additional Infusions
Runnings Stopped At: 1.011 SG 2.88 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:
|
Target Volume (Gal):
|
13.99
|
|
|
|
Estimated OG:
|
1.043
|
Plato:
|
10.80
|
Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
|
Target Volume (Gal):
|
12.31
|
|
|
|
Estimated OG:
|
1.049
|
Plato:
|
12.20
|
Post-Boil Targets:
|
Target Volume (Gal):
|
10.00
|
|
|
|
Estimated OG:
|
1.061
|
Plato:
|
14.88
|
Recorded Actuals - Measurement Taken In Kettle:
|
Recorded Volume (Gal):
|
12.75
|
|
|
|
Recorded OG:
|
1.051
|
Plato:
|
12.69
|
At 100 percent extraction from the maximum mash potential:
|
Total Points:
|
80.80
|
|
Points From Mash:
|
80.80
|
|
Points From Extract/Sugar:
|
0.00
|
With the recipe efficiency setting, you should have achieved:
|
Total Points:
|
60.60
|
|
Points From Mash:
|
60.60
|
|
Points From Extract/Sugar:
|
0.00
|
Actuals achieved were:
|
Actual Points From Mash:
|
65.39
|
|
Actual Mash System Efficiency:
|
81 %
|
|
Pitched From:
|
Starter
|
|
Amount Pitched:
|
24 OZ
|
|
Lag Time:
|
4.00 hours
|
|
Primary Fermenter:
|
Stainless Steel
|
|
Primary Type:
|
Closed
|
|
Days In Primary:
|
14
|
|
Primary Temperature:
|
68 degrees F
|
|
Original Gravity:
|
1.059 SG
|
14.42
|
Plato
|
|
Finishing Gravity:
|
1.020 SG
|
5.14
|
Plato
|
|
Probably mashed at too high a temp, measured at around 160'. Need to let RIMS flow more quickly to adjust temps. RIMS was set at 153'. Strike temperature was too hot. This probably attributes to fermentation sticking.
|
|
Fermentation stuck at 1.020. Definitely let the temp get too low (~63') within the first several days. Space heater added to keep fermentation at 70' or 72'.
|
|
Possibly some fusel alcohols detected when still in fermenter. Not detectable when cold and carbonated.
|
Generated with ProMash Brewing Software |
|
