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2002-12-21 Roy's Luciferesque

A ProMash Brewing Session Report

Brewing Date: Saturday December 21, 2002
Head Brewer: Roy Roberts
Asst Brewer:   
Recipe: Roy's Luciferesque


BJCP Style and Style Guidelines
18-C Strong Belgian Ale, Belgian Strong Golden Ale

Min OG: 1.065 Max OG: 1.080   
Min IBU: 25 Max IBU: 35   
Min Clr: 4 Max Clr: 6  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.25      
Anticipated OG: 1.066 Plato: 16.17
Anticipated SRM: 3.7        
Anticipated IBU: 26.9      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.070 Plato: 17.06   
Actual FG: 1.034 Plato: 8.54   
Alc by Weight: 3.65 by Volume: 4.78 From Measured Gravities.
ADF: 49.9 RDF: 42.6 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 80 %
Anticipated Points From Mash: 56.92
Actual Points From Mash: 60.76


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 Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Additional Utilization Used For First Wort Hops: -10 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
88.9 10.00 lbs.  Pilsener Belgium 1.037 2
8.9 1.00 lbs.  Corn Sugar    1.047 0
2.2 0.25 lbs.  Wheat Malt America 1.038 2

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz.  Saaz - Freshops Whole 2.80 3.9 20 min
1.00 oz.  Tettnang, U.S. Pellet 5.60 23.0 First WH


Yeast
WYeast 1388 Belgian Strong Ale


Mash Schedule
Mash Name:    Twostep_60_70
Total Grain Lbs: 10.25   
Total Water Qts: 11.00 Before Additional Infusions
Total Water Gal: 2.75 Before Additional Infusions
Tun Thermal Mass: 0.00   
Grain Temp: 80.00 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 157 11.00 1.07
Alpha Amylase 2 40 158 156 Infuse 211 3.20 1.39
Mashout 15 10 168 168 Direct         

Total Water Qts: 14.20 After Additional Infusions
Total Water Gal: 3.55 After Additional Infusions
Total Mash Volume Gal: 4.37 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: 0 mL
Lag Time: 0.00 hours

Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 19
Primary Temperature: 70 degrees F

Original Gravity: 1.070 SG 17.06 Plato
Finishing Gravity: 1.034 SG 8.54 Plato



Bottling/Kegging Specifics
Bottling Date: Friday January 10, 2003
Desired Carbonation Level: 2.70 Volumes CO2
Fermentation Temperature: 71 F

Amount In Bottles: 5.00 Gallons
Days Conditioned: 0
Carbonation Method: Natural
Priming Medium Used: Corn Sugar
Amount of Priming Used: 5.03 Oz
Amount of Liquid Added: 0.14 Gal



Fermentation Notes
polyclar in primary after 2 weeks, bottle 5 days later


Tasting Notes
Super carbonated - vented bottles twice - I think the racking for bottling kicked in a secondary fermentation. Taste is somewhat insipid - probably needs higher fermentation temp. Continuing to vent bottles in March - still highly overcarbonated.




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