2004-09-18 Lou's Brews Dusseldorf Alt
A ProMash Brewing Session Report
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Brewing Date:
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Saturday September 18, 2004
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Head Brewer:
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Lou King
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Asst Brewer:
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Batch 44
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Recipe:
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Lou's Brews Dusseldorf Alt
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BJCP Style and Style Guidelines
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08-B Koelsch & Altbier, Dusseldorfer Altbier
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Min OG:
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1.040
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Max OG:
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1.055
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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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11
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Max Clr:
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19
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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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19.25
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Anticipated OG:
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1.054
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Plato:
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13.29
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Anticipated SRM:
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16.1
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Anticipated IBU:
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58.1
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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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1.052
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Plato:
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12.89
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Actual FG:
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1.014
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Plato:
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3.58
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Alc by Weight:
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3.91
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by Volume:
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5.01
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From Measured Gravities.
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ADF:
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72.2
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RDF:
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60.2
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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77 %
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Anticipated Points From Mash:
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53.81
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Actual Points From Mash:
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55.04
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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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67.5
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13.00 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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23.4
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4.50 lbs.
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Munich Malt
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Germany
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1.037
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8
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7.8
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1.50 lbs.
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CaraMunich Malt
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Belgium
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1.033
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75
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1.3
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0.25 lbs.
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Black Malt
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Belgium
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1.030
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600
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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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3.50 oz.
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Spalter Spalt
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Pellet
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5.30
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47.8
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75 min
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3.00 oz.
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Spalter Spalt
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Pellet
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5.30
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10.2
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15 min
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1.00 oz.
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Spalter Spalt
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Pellet
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5.30
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0.0
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0 min
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White Labs WLP029 German Ale/Kolsch
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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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19.25
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Water Qts:
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22.14
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Before Additional Infusions
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Water Gal:
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5.53
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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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70 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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164
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5 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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143
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30 Min
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Saccharification Rest:
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153
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30 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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170
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45 Min
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Total Mash Volume Gal: 7.07 - 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:
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Target Volume (Gal):
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12.98
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Estimated OG:
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1.041
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Plato:
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10.35
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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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1.044
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Plato:
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10.89
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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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13.29
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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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1.044
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Plato:
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10.96
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At 100 percent extraction from the maximum mash potential:
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Total Points:
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71.75
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Points From Mash:
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71.75
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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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53.81
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Points From Mash:
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53.81
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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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55.04
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Actual Mash System Efficiency:
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77 %
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Pitched From:
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Starter
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Amount Pitched:
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0 mL
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Lag Time:
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0.00 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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70 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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7
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Secondary Temperature:
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45 degrees F
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Original Gravity:
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1.052 SG
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12.89
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Plato
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Finishing Gravity:
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1.014 SG
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3.58
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Plato
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-Cool the wort to about 65' F for pitching
-Ferment to within a few points of final gravity of about 1.014 (4 days to two weeks)
-Drop temp to mid-40's for slow secondary fermentation and maturation (three weeks)
-Lager for two weeks or longer at mid 30's or lower
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Generated with ProMash Brewing Software |
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