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2003-10-12 Roy's Stout 5.0

A ProMash Brewing Session Report

Brewing Date: Sunday October 12, 2003
Head Brewer: Roy Roberts
Asst Brewer:   
Recipe: Roy's Stout 5.0


BJCP Style and Style Guidelines
16-A Stout, Dry Stout

Min OG: 1.035 Max OG: 1.050   
Min IBU: 30 Max IBU: 50   
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): 13.00      
Anticipated OG: 1.067 Plato: 16.35
Anticipated SRM: 26.7        
Anticipated IBU: 33.8      
Brewhouse Efficiency: 70  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.072 Plato: 17.51   
Actual FG: 1.021 Plato: 5.33   
Alc by Weight: 5.24 by Volume: 6.76 From Measured Gravities.
ADF: 69.6 RDF: 58.5 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 85 %
Anticipated Points From Mash: 66.92
Actual Points From Mash: 80.99


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
7.7 1.00 lbs.  Flaked Barley America 1.032 2
7.7 1.00 lbs.  Roasted Barley America 1.028 300
84.6 11.00 lbs.  Pale Malt(2-row) Great Britain 1.038 3

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
0.50 oz.  Horizon Pellet 11.00 22.5 First WH
1.00 oz.  Hallertauer - Freshops 2002 Whole 3.05 11.3 First WH


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


Yeast
DCL Yeast S-04 SafAle English Ale


Mash Schedule
Mash Name:    Single Infusion + Mash Out
Total Grain Lbs: 13.00   
Total Water Qts: 16.38 Before Additional Infusions
Total Water Gal: 4.09 Before Additional Infusions
Tun Thermal Mass: 0.05   
Grain Temp: 75.00 F   


Step Name
Step
Time
Rest
Time
Start
Temp
Stop
Temp
Heat
Type
Infuse
Temp
Infuse
Amount
Infuse
Ratio
Mash In 0 45 145 155 Infuse 157 16.38 1.26
Mash out 5 30 165 165 Infuse 210 4.22 1.58

Total Water Qts: 20.60 After Additional Infusions
Total Water Gal: 5.15 After Additional Infusions
Total Mash Volume Gal: 6.19 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: 1.072 SG 17.51 Plato
Finishing Gravity: 1.021 SG 5.33 Plato



Bottling/Kegging Specifics
Bottling Date: Saturday October 18, 2003
Desired Carbonation Level: 1.90 Volumes CO2
Fermentation Temperature: 72 F

Amount In Bottles: 5.00 Gallons
Days Conditioned: 0
Carbonation Method: Natural
Priming Medium Used: Corn Sugar
Amount of Priming Used: 2.92 Oz
Amount of Liquid Added: 0.14 Gal



Mash Notes
First brew in the new apartment


Fermentation Notes
Despite leaving outside overnight (~60 degrees), the stopper blew out of the carboy.


Tasting Notes
Somewhat sweet, estery. Not too bad. Erratic carbonation levels.


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




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