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2003-11-16 modified DePiro Kickass Brown Ale

A ProMash Brewing Session Report

Brewing Date: Sunday November 16, 2003
Head Brewer: Roy Roberts
Asst Brewer:   
Recipe: modified DePiro Kickass Brown Ale


BJCP Style and Style Guidelines
10-D Brown Ale, American Brown Ale

Min OG: 1.040 Max OG: 1.060   
Min IBU: 25 Max IBU: 60   
Min Clr: 15 Max Clr: 22  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.06      
Anticipated OG: 1.059 Plato: 14.46
Anticipated SRM: 17.9        
Anticipated IBU: 41.3      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 75  Minutes   

Actual OG: 1.060 Plato: 14.74   
Actual FG: 1.015 Plato: 3.83   
Alc by Weight: 4.63 by Volume: 5.94 From Measured Gravities.
ADF: 74.0 RDF: 61.9 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 77 %
Anticipated Points From Mash: 58.78
Actual Points From Mash: 60.00


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 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
36.2 4.00 lbs.  Munich Malt(light) Canada 1.034 15
36.2 4.00 lbs.  Pilsener Germany 1.038 2
9.0 1.00 lbs.  Aromatic Malt Belgium 1.036 25
9.0 1.00 lbs.  CaraMunich 60 France 1.034 60
9.0 1.00 lbs.  Flaked Barley America 1.032 2
0.6 0.06 lbs.  Carafa Chocolate Malt Germany 1.030 525

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
0.75 oz.  Horizon Pellet 11.00 37.4 First WH
0.50 oz.  Horizon Whole 11.00 3.9 5 min
1.00 oz.  Cascade (Freshops 2001) Whole 5.00 0.0 Dry Hop
0.50 oz.  Horizon Whole 11.00 0.0 Dry Hop


Yeast
WYeast 2112 California Lager


Mash Schedule
Mash Name:    Twostep_60_70
Total Grain Lbs: 11.06   
Total Water Qts: 14.00 Before Additional Infusions
Total Water Gal: 3.50 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
Sac Rest 1 50 147 147 Infuse 159 14.00 1.27
Mashout 5 30 165 165 Infuse 211 6.34 1.84

Total Water Qts: 20.34 After Additional Infusions
Total Water Gal: 5.09 After Additional Infusions
Total Mash Volume Gal: 5.97 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: 8
Primary Temperature: 54 degrees F

Secondary Fermenter: Glass
Secondary Type: Closed
Days In Secondary: 6
Secondary Temperature: 70 degrees F

Original Gravity: 1.060 SG 14.74 Plato
Finishing Gravity: 1.015 SG 3.83 Plato



Bottling/Kegging Specifics
Bottling Date: Thursday September 20, 1696
Desired Carbonation Level: 2.30 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: 3.99 Oz
Amount of Liquid Added: 0.14 Gal



Fermentation Notes
fermented outside for most of the primary forgot to measure FG


Tasting Notes
nice


Notes
ferment w/ large starter - pitch at 60 deg ferment at 66, dry hop in 2ndary for 1-2 weeks, then lager for 4 weeks


Awards
GABF 2000 Gold - American Brown Ale




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