2002-10-11 Roy's Porter 2
A ProMash Brewing Session Report
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Brewing Date:
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Friday October 11, 2002
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Head Brewer:
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Roy Roberts
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Asst Brewer:
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Recipe:
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Roy's Porter 2
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BJCP Style and Style Guidelines
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15-A Porter, Robust Porter
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Min OG:
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1.050
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Max OG:
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1.065
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Min IBU:
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25
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Max IBU:
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45
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Min Clr:
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30
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Max Clr:
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90
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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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5.00
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Total Grain (Lbs):
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11.06
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Anticipated OG:
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1.061
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Plato:
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15.07
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Anticipated SRM:
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33.6
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Anticipated IBU:
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34.6
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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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60
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Minutes
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Actual OG:
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1.067
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Plato:
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16.36
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Actual FG:
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1.021
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Plato:
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5.33
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Alc by Weight:
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4.72
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by Volume:
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6.09
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From Measured Gravities.
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ADF:
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67.4
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RDF:
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56.7
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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89 %
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Anticipated Points From Mash:
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61.41
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Actual Points From Mash:
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73.16
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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 %
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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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2.3
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0.25 lbs.
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White Wheat
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Belgium
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1.040
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3
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9.0
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1.00 lbs.
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Biscuit Malt
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Belgium
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1.035
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19
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72.3
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8.00 lbs.
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Marris Otter Pale Malt
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Great Britain
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1.038
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2
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7.3
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0.81 lbs.
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Chocolate Malt
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Belgium
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1.030
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500
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9.0
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1.00 lbs.
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Aromatic Malt
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Belgium
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1.036
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25
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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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Cascade (Freshops 2001)
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Whole
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7.42
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28.3
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First WH
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1.00 oz.
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Cascade (Freshops 2001)
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Whole
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7.42
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6.3
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10 min
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Amount
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Name
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Type
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Time
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1.00 Tsp
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Irish Moss
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Fining
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15 Min.(boil)
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WYeast 1084 Irish Ale
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Mash Name:
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Twostep_60_70
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Total Grain Lbs:
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11.06
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Total Water Qts:
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11.00
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Before Additional Infusions
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Total Water Gal:
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2.75
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Before Additional Infusions
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Tun Thermal Mass:
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0.00
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Grain Temp:
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75.00 F
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Step Name
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Step
Time
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Rest
Time
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Start
Temp
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Stop
Temp
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Heat
Type
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Infuse
Temp
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Infuse
Amount
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Infuse
Ratio
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Beta Amylase
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2
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40
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145
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145
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Infuse
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159
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11.00
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0.99
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Alpha Amylase
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2
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40
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158
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156
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Infuse
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211
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3.24
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1.29
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Mashout
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15
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10
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168
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168
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Direct
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Total Water Qts:
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14.24
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After Additional Infusions
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Total Water Gal:
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3.56
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After Additional Infusions
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Total Mash Volume Gal:
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4.45
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After Additional Infusions
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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.
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Pitched From:
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Starter
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Amount Pitched:
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540 mL
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Lag Time:
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0.00 hours
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Primary Fermenter:
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Glass
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Primary Type:
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Closed
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Days In Primary:
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16
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Primary Temperature:
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69 degrees F
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Original Gravity:
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1.067 SG
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16.36
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Plato
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Finishing Gravity:
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1.021 SG
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5.33
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Plato
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Bottling/Kegging Specifics
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Bottling Date:
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Sunday October 27, 2002
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Desired Carbonation Level:
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2.00 Volumes CO2
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Fermentation Temperature:
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73 F
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Amount In Bottles:
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5.00 Gallons
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Days Conditioned:
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0
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Carbonation Method:
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Natural
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Priming Medium Used:
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Corn Sugar
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Amount of Priming Used:
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3.22 Oz
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Amount of Liquid Added:
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0.14 Gal
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2.5 campden tablets in mash
1 tablet in sparge
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Generated with ProMash Brewing Software |