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2003-12-06 Roy's Luciferesque

A ProMash Brewing Session Report

Brewing Date: Saturday December 06, 2003
Head Brewer: Roy Roberts
Asst Brewer:   
Recipe: Roy's Luciferesque


BJCP Style and Style Guidelines
18-C Strong Belgian Ale, Belgian Strong Golden Ale

Min OG: 1.065 Max OG: 1.080   
Min IBU: 25 Max IBU: 35   
Min Clr: 4 Max Clr: 6  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 4.50 Wort Size (Gal): 4.50
Total Grain (Lbs): 12.50      
Anticipated OG: 1.083 Plato: 20.06
Anticipated SRM: 4.1        
Anticipated IBU: 29.6      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.076 Plato: 18.42   
Actual FG: 1.019 Plato: 4.83   
Alc by Weight: 5.87 by Volume: 7.56 From Measured Gravities.
ADF: 73.8 RDF: 62.0 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 79 %
Anticipated Points From Mash: 67.83
Actual Points From Mash: 71.14


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
88.0 11.00 lbs.  Pilsener Belgium 1.037 2
12.0 1.50 lbs.  Corn Sugar    1.047 0

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
0.50 oz.  Hallertau Hersbrucker Pellet 2.46 5.2 First WH
0.50 oz.  Horizon Pellet 11.00 23.2 First WH
0.50 oz.  Saazer Pellet 3.10 1.2 5 min


Yeast
WYeast 1388 Belgian Strong Ale


Mash Schedule
Mash Name:    61_70 infuse
Total Grain Lbs: 11.00   
Total Water Qts: 13.00 Before Additional Infusions
Total Water Gal: 3.25 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
Beta Amylase 3 30 142 142 Infuse 154 13.00 1.18
Alpha 5 30 158 158 Infuse 211 4.59 1.60
mashout 5 30 168 168 Infuse 210 4.71 2.03

Total Water Qts: 22.30 After Additional Infusions
Total Water Gal: 5.58 After Additional Infusions
Total Mash Volume Gal: 6.46 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: 1150 mL
Lag Time: 0.00 hours

Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 9
Primary Temperature: 74 degrees F

Secondary Fermenter: Glass
Secondary Type: Closed
Days In Secondary: 7
Secondary Temperature: 74 degrees F

Original Gravity: 1.076 SG 18.42 Plato
Finishing Gravity: 1.019 SG 4.83 Plato



Bottling/Kegging Specifics
Bottling Date: Monday December 22, 2003
Desired Carbonation Level: 2.80 Volumes CO2
Fermentation Temperature: 74 F

Amount In Bottles: 4.20 Gallons
Days Conditioned: 0
Carbonation Method: Natural
Priming Medium Used: Corn Sugar
Amount of Priming Used: 4.53 Oz
Amount of Liquid Added: 0.14 Gal



Mash Notes
low-sparge mash. final runnings at about 1.032. boiled water with sugar to top off kettle.


Fermentation Notes
Added 1 1/3 tablespooons polyclar to secondary


Tasting Notes
OK - I think I need a new yeast culture. Overcarbonated.




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