2003-04-13 Roy's Rasberry Stout
A ProMash Brewing Session Report
|
Brewing Date:
|
Sunday April 13, 2003
|
|
Head Brewer:
|
Roy Roberts
|
|
Asst Brewer:
|
|
|
Recipe:
|
Roy's Rasberry Stout
|
|
BJCP Style and Style Guidelines
|
21-0 Fruit Beer,
|
Min OG:
|
1.030
|
Max OG:
|
1.120
|
|
|
Min IBU:
|
12
|
Max IBU:
|
50
|
|
|
Min Clr:
|
2
|
Max Clr:
|
70
|
Color in SRM, Lovibond
|
|
Batch Size (Gal):
|
4.50
|
Wort Size (Gal):
|
4.50
|
|
Total Grain (Lbs):
|
12.75
|
|
|
|
Anticipated OG:
|
1.062
|
Plato:
|
15.24
|
|
Anticipated SRM:
|
30.2
|
|
|
|
Anticipated IBU:
|
16.9
|
|
|
|
Brewhouse Efficiency:
|
75
|
%
|
|
|
Wort Boil Time:
|
60
|
Minutes
|
|
|
Actual OG:
|
1.062
|
Plato:
|
15.21
|
|
|
Actual FG:
|
1.016
|
Plato:
|
4.08
|
|
|
Alc by Weight:
|
4.73
|
by Volume:
|
6.08
|
From Measured Gravities.
|
|
ADF:
|
73.2
|
RDF:
|
61.2
|
Apparent & Real Degree of Fermentation.
|
|
Actual Mash System Efficiency:
|
86 %
|
|
Anticipated Points From Mash:
|
60.17
|
|
Actual Points From Mash:
|
68.60
|
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 %
|
%
|
Amount
|
Name
|
Origin
|
Potential
|
SRM
|
|
62.7
|
8.00 lbs.
|
Pale Malt(2-row)
|
Great Britain
|
1.038
|
3
|
|
7.8
|
1.00 lbs.
|
Torrified Wheat
|
|
1.036
|
0
|
|
5.9
|
0.75 lbs.
|
Roasted Barley
|
America
|
1.028
|
450
|
|
23.5
|
3.00 lbs.
|
Raspberry Puree
|
|
1.003
|
0
|
Potential represented as SG per pound per gallon.
|
Amount
|
Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
1.00 oz.
|
Hallertauer - Freshops 2002
|
Whole
|
4.00
|
16.9
|
First WH
|
|
Mash Name:
|
|
Twostep_60_70
|
|
Total Grain Lbs:
|
9.75
|
|
|
Total Water Qts:
|
10.73
|
Before Additional Infusions
|
|
Total Water Gal:
|
2.68
|
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
|
25
|
145
|
145
|
Infuse
|
156
|
10.73
|
1.10
|
|
Alpha Amylase
|
2
|
25
|
158
|
156
|
Infuse
|
211
|
3.11
|
1.42
|
|
Mashout
|
15
|
10
|
168
|
168
|
Direct
|
|
|
|
|
Total Water Qts:
|
13.84
|
After Additional Infusions
|
|
Total Water Gal:
|
3.46
|
After Additional Infusions
|
|
Total Mash Volume Gal:
|
4.24
|
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.
|
Pitched From:
|
Starter
|
|
Amount Pitched:
|
0 mL
|
|
Lag Time:
|
0.00 hours
|
|
Primary Fermenter:
|
Glass
|
|
Primary Type:
|
Closed
|
|
Days In Primary:
|
11
|
|
Primary Temperature:
|
72 degrees F
|
|
Secondary Fermenter:
|
Glass
|
|
Secondary Type:
|
Closed
|
|
Days In Secondary:
|
16
|
|
Secondary Temperature:
|
77 degrees F
|
|
Original Gravity:
|
1.062 SG
|
15.21
|
Plato
|
|
Finishing Gravity:
|
1.016 SG
|
4.08
|
Plato
|
|
Bottling/Kegging Specifics
|
|
Bottling Date:
|
Saturday May 10, 2003
|
|
Desired Carbonation Level:
|
2.30 Volumes CO2
|
|
Fermentation Temperature:
|
78 F
|
|
Amount In Bottles:
|
4.50 Gallons
|
|
Days Conditioned:
|
0
|
|
Carbonation Method:
|
Natural
|
|
Priming Medium Used:
|
Corn Sugar
|
|
Amount of Priming Used:
|
3.74 Oz
|
|
Amount of Liquid Added:
|
0.14 Gal
|
|
Some temperature fluctuations in the primary. 4/24: Added one can of raspberry puree to the secondary before racking beer over.
Added 2 oz raspberry extract at bottling
|
Generated with ProMash Brewing Software |