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2003-01-31 Roy's Stout 4.0

A ProMash Brewing Session Report

Brewing Date: Friday January 31, 2003
Head Brewer: Roy Roberts
Asst Brewer:   
Recipe: Roy's Stout 4.0


BJCP Style and Style Guidelines
16-D Stout, Foreign Extra Stout

Min OG: 1.050 Max OG: 1.075   
Min IBU: 35 Max IBU: 70   
Min Clr: 35 Max Clr: 90  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 13.25      
Anticipated OG: 1.071 Plato: 17.31
Anticipated SRM: 44.6        
Anticipated IBU: 46.5      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.064 Plato: 15.67   
Actual FG: 1.012 Plato: 3.07   
Alc by Weight: 5.37 by Volume: 6.87 From Measured Gravities.
ADF: 80.4 RDF: 67.0 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 68 %
Anticipated Points From Mash: 71.10
Actual Points From Mash: 64.00


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
1.9 0.25 lbs.  Torrified Wheat    1.036 0
60.4 8.00 lbs.  Pale Malt(2-row) Great Britain 1.038 3
7.5 1.00 lbs.  Aromatic Malt Belgium 1.036 25
7.5 1.00 lbs.  Biscuit Malt Belgium 1.035 19
7.5 1.00 lbs.  Chocolate Malt Belgium 1.030 338
7.5 1.00 lbs.  Flaked Barley America 1.032 2
7.5 1.00 lbs.  Roasted Barley America 1.028 300

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.50 oz.  Perle - Freshops 2001 Whole 8.51 46.5 First WH


Extras
Amount Name Type Time
1.00 Oz  Vanilla Extract Other 0 Days(boil)


Yeast
WYeast 1084 Irish Ale


Mash Schedule
Mash Name:    Fix_40_60_70 infuse
Total Grain Lbs: 13.25   
Total Water Qts: 14.00 Before Additional Infusions
Total Water Gal: 3.50 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 0 45 144 144 Infuse 157 14.00 1.06
Alpha Amylase 4 35 158 156 Infuse 211 4.40 1.39
Mashout 10 15 168 0 Direct         

Total Water Qts: 18.40 After Additional Infusions
Total Water Gal: 4.60 After Additional Infusions
Total Mash Volume Gal: 5.66 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: 0
Primary Temperature: 68 degrees F

Original Gravity: 1.064 SG 15.67 Plato
Finishing Gravity: 1.012 SG 3.07 Plato



Bottling/Kegging Specifics
Bottling Date: Saturday February 08, 2003
Desired Carbonation Level: 2.00 Volumes CO2
Fermentation Temperature: 70 F

Amount In Bottles: 5.00 Gallons
Days Conditioned: 0
Carbonation Method: Natural
Priming Medium Used: Corn Sugar
Amount of Priming Used: 3.12 Oz
Amount of Liquid Added: 0.14 Gal



Mash Notes
added ~1/4 tsp amylase enzyme to the mash after ~30 min batch sparging - first run + one batch of ~4.5 gallons. the second runnings were still over 1.040


Tasting Notes
very nice


Notes
10/17/00 addded 1 tsp CaCl2 to mash




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