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2002-10-11 Roy's Porter 2

A ProMash Brewing Session Report

Brewing Date: Friday October 11, 2002
Head Brewer: Roy Roberts
Asst Brewer:   
Recipe: Roy's Porter 2


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


Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.06      
Anticipated OG: 1.061 Plato: 15.07
Anticipated SRM: 33.6        
Anticipated IBU: 34.6      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.067 Plato: 16.36   
Actual FG: 1.021 Plato: 5.33   
Alc by Weight: 4.72 by Volume: 6.09 From Measured Gravities.
ADF: 67.4 RDF: 56.7 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 89 %
Anticipated Points From Mash: 61.41
Actual Points From Mash: 73.16


Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For First Wort Hops: -10 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
2.3 0.25 lbs.  White Wheat Belgium 1.040 3
9.0 1.00 lbs.  Biscuit Malt Belgium 1.035 19
72.3 8.00 lbs.  Marris Otter Pale Malt Great Britain 1.038 2
7.3 0.81 lbs.  Chocolate Malt Belgium 1.030 500
9.0 1.00 lbs.  Aromatic Malt Belgium 1.036 25

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz.  Cascade (Freshops 2001) Whole 7.42 28.3 First WH
1.00 oz.  Cascade (Freshops 2001) Whole 7.42 6.3 10 min


Extras
Amount Name Type Time
1.00 Tsp  Irish Moss Fining 15 Min.(boil)


Yeast
WYeast 1084 Irish Ale


Mash Schedule
Mash Name:    Twostep_60_70
Total Grain Lbs: 11.06   
Total Water Qts: 11.00 Before Additional Infusions
Total Water Gal: 2.75 Before Additional Infusions
Tun Thermal Mass: 0.00   
Grain Temp: 75.00 F   


Step Name
Step
Time
Rest
Time
Start
Temp
Stop
Temp
Heat
Type
Infuse
Temp
Infuse
Amount
Infuse
Ratio
Beta Amylase 2 40 145 145 Infuse 159 11.00 0.99
Alpha Amylase 2 40 158 156 Infuse 211 3.24 1.29
Mashout 15 10 168 168 Direct         

Total Water Qts: 14.24 After Additional Infusions
Total Water Gal: 3.56 After Additional Infusions
Total Mash Volume Gal: 4.45 After Additional Infusions

Runnings Stopped At: 1.010 SG 2.56 Plato

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.




Mash Schedule


Fermentation Specifics
Pitched From: Starter
Amount Pitched: 540 mL
Lag Time: 0.00 hours

Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 16
Primary Temperature: 69 degrees F

Original Gravity: 1.067 SG 16.36 Plato
Finishing Gravity: 1.021 SG 5.33 Plato



Bottling/Kegging Specifics
Bottling Date: Sunday October 27, 2002
Desired Carbonation Level: 2.00 Volumes CO2
Fermentation Temperature: 73 F

Amount In Bottles: 5.00 Gallons
Days Conditioned: 0
Carbonation Method: Natural
Priming Medium Used: Corn Sugar
Amount of Priming Used: 3.22 Oz
Amount of Liquid Added: 0.14 Gal



Mash Notes
2.5 campden tablets in mash 1 tablet in sparge




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