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2003-06-29 Potomac Ale

A ProMash Brewing Session Report

Brewing Date: Sunday June 29, 2003
Head Brewer: Roy Roberts
Asst Brewer:   
Recipe: Potomac Ale


BJCP Style and Style Guidelines
04-B Bitter & English Pale Ale, Special or Best Bitter

Min OG: 1.039 Max OG: 1.045   
Min IBU: 20 Max IBU: 45   
Min Clr: 6 Max Clr: 14  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 10.25      
Anticipated OG: 1.053 Plato: 13.03
Anticipated SRM: 13.6        
Anticipated IBU: 37.0      
Brewhouse Efficiency: 70  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.045 Plato: 11.19   
Actual FG: 1.013 Plato: 3.32   
Alc by Weight: 3.28 by Volume: 4.21 From Measured Gravities.
ADF: 70.3 RDF: 58.6 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 67 %
Anticipated Points From Mash: 52.71
Actual Points From Mash: 50.62


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
78.0 8.00 lbs.  Weissheimer Pilsener Germany 1.038 2
9.8 1.00 lbs.  Flaked Barley America 1.032 2
9.8 1.00 lbs.  Munich Malt(light) America 1.033 10
2.4 0.25 lbs.  Carafa Germany 1.030 400

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
2.00 oz.  Fuggle - Freshops 2002 Whole 4.66 37.0 First WH


Yeast
WYeast 1318 London Ale III


Mash Schedule
Mash Name:    62_70 infuse
Total Grain Lbs: 10.25   
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
Alpha 5 30 153 153 Infuse 164 14.00 1.37
mashout 5 30 168 168 Infuse 210 5.73 1.93

Total Water Qts: 19.73 After Additional Infusions
Total Water Gal: 4.93 After Additional Infusions
Total Mash Volume Gal: 5.75 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: 1200 mL
Lag Time: 0.00 hours

Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 10
Primary Temperature: 74 degrees F

Original Gravity: 1.045 SG 11.19 Plato
Finishing Gravity: 1.013 SG 3.32 Plato



Bottling/Kegging Specifics
Bottling Date: Wednesday July 09, 2003
Desired Carbonation Level: 2.10 Volumes CO2
Fermentation Temperature: 74 F

Amount In Bottles: 5.00 Gallons
Days Conditioned: 0
Carbonation Method: Natural
Priming Medium Used: Corn Sugar
Amount of Priming Used: 3.52 Oz
Amount of Liquid Added: 0.14 Gal



Mash Notes
Collected about 4.5 to 5 gallons with no sparge. Before boil, topped off with about 1 gallon treated water


Tasting Notes
Very dark in color. Flavor OK but unremarkable.




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