2004-03-06 Lou's Brews IPA
A ProMash Brewing Session Report
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Brewing Date:
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Saturday March 06, 2004
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Head Brewer:
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Lou King
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Asst Brewer:
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Batch 39
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Recipe:
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Lou's Brews IPA
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BJCP Style and Style Guidelines
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07-0 India Pale Ale, India Pale Ale
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Min OG:
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1.050
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Max OG:
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1.075
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Min IBU:
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40
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Max IBU:
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60
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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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25.50
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Anticipated OG:
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1.064
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Plato:
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15.69
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Anticipated SRM:
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8.6
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Anticipated IBU:
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57.4
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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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75
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Minutes
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Actual OG:
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1.066
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Plato:
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16.06
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Actual FG:
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1.020
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Plato:
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5.05
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Alc by Weight:
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4.69
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by Volume:
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6.05
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From Measured Gravities.
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ADF:
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68.6
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RDF:
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57.5
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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76 %
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Anticipated Points From Mash:
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64.09
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Actual Points From Mash:
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69.20
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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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78.4
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20.00 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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15.7
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4.00 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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3.9
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1.00 lbs.
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Munich Malt
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Belgium
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1.038
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8
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2.0
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0.50 lbs.
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CaraPilsner
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France
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1.035
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10
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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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4.00 oz.
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Cascade
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Whole
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5.80
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54.3
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First WH
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1.50 oz.
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Fuggle
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Whole
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4.30
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2.2
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5 min
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0.50 oz.
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Fuggle
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Whole
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4.50
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0.8
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5 min
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2.00 oz.
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Fuggle
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Whole
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4.50
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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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0.70 Tbsp
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Gypsum
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Other
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60 Min.(mash)
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White Labs WLP023 Burton Ale
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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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25.50
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Water Qts:
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28.00
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Before Additional Infusions
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Water Gal:
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7.00
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.10
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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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162
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0 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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0
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0 Min
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Intermediate Rest:
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142
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15 Min
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Saccharification Rest:
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156
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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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170
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45 Min
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Total Mash Volume Gal: 9.04 - After Additional Infusions
Runnings Stopped At: 1.015 SG 3.85 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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13.69
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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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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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12.31
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Estimated OG:
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1.052
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Plato:
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12.88
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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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1.064
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Plato:
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15.69
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Recorded Actuals - Measurement Taken In Kettle:
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Recorded Volume (Gal):
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12.50
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Recorded OG:
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1.055
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Plato:
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13.65
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At 100 percent extraction from the maximum mash potential:
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Total Points:
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91.55
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Points From Mash:
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91.55
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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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64.09
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Points From Mash:
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64.09
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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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69.20
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Actual Mash System Efficiency:
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76 %
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Pitched From:
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Starter
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Amount Pitched:
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24 OZ
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Lag Time:
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14.00 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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21
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Primary Temperature:
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68 degrees F
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Original Gravity:
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1.066 SG
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16.06
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Plato
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Finishing Gravity:
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1.020 SG
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5.05
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Plato
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I barely fit the mash into the mash tun. There was about 3" to spare after letting wort into the RIMS. I stopped the underlet halfway into dough-in, to remove air space from the grain so there would be room. Maybe I could fit 26 lbs. of grains, but it would be quite tight. The RIMS worked fine with a 1.1 water/grain ratio (qts/lb).
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Generated with ProMash Brewing Software |
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