2003-01-31 Roy's Stout 4.0
A ProMash Brewing Session Report
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Brewing Date:
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Friday January 31, 2003
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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 Stout 4.0
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BJCP Style and Style Guidelines
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16-D Stout, Foreign Extra Stout
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Min OG:
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1.050
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Max OG:
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1.075
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Min IBU:
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35
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Max IBU:
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70
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Min Clr:
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35
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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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13.25
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Anticipated OG:
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1.071
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Plato:
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17.31
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Anticipated SRM:
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44.6
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Anticipated IBU:
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46.5
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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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1.064
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Plato:
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15.67
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Actual FG:
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1.012
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Plato:
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3.07
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Alc by Weight:
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5.37
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by Volume:
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6.87
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From Measured Gravities.
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ADF:
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80.4
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RDF:
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67.0
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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68 %
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Anticipated Points From Mash:
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71.10
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Actual Points From Mash:
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64.00
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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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1.9
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0.25 lbs.
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Torrified Wheat
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1.036
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0
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60.4
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8.00 lbs.
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Pale Malt(2-row)
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Great Britain
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1.038
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3
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7.5
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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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7.5
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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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7.5
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1.00 lbs.
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Chocolate Malt
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Belgium
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1.030
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338
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7.5
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1.00 lbs.
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Flaked Barley
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America
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1.032
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2
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7.5
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1.00 lbs.
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Roasted Barley
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America
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1.028
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300
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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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1.50 oz.
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Perle - Freshops 2001
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Whole
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8.51
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46.5
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First WH
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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 Oz
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Vanilla Extract
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Other
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0 Days(boil)
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WYeast 1084 Irish Ale
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Mash Name:
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Fix_40_60_70 infuse
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Total Grain Lbs:
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13.25
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Total Water Qts:
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14.00
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Before Additional Infusions
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Total Water Gal:
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3.50
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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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0
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45
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144
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144
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Infuse
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157
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14.00
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1.06
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Alpha Amylase
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4
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35
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158
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156
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Infuse
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211
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4.40
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1.39
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Mashout
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10
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15
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168
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0
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Direct
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Total Water Qts:
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18.40
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After Additional Infusions
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Total Water Gal:
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4.60
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After Additional Infusions
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Total Mash Volume Gal:
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5.66
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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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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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Glass
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Primary Type:
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Closed
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Days In Primary:
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0
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Primary Temperature:
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68 degrees F
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Original Gravity:
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1.064 SG
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15.67
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Plato
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Finishing Gravity:
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1.012 SG
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3.07
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Plato
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Bottling/Kegging Specifics
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Bottling Date:
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Saturday February 08, 2003
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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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70 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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3.12 Oz
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Amount of Liquid Added:
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0.14 Gal
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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
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10/17/00 addded 1 tsp CaCl2 to mash
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Generated with ProMash Brewing Software |