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2004-10-09 Amber Impromptu

A ProMash Brewing Session Report

Brewing Date: Saturday October 09, 2004
Head Brewer: Roy Roberts
Asst Brewer:   
Recipe: Amber Impromptu


BJCP Style and Style Guidelines
06-B American Pale Ales, American Amber Ale

Min OG: 1.045 Max OG: 1.056   
Min IBU: 20 Max IBU: 40   
Min Clr: 11 Max Clr: 18  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.25      
Anticipated OG: 1.058 Plato: 14.18
Anticipated SRM: 14.8        
Anticipated IBU: 25.9      
Brewhouse Efficiency: 70  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.057 Plato: 14.04   
Actual FG: 1.015 Plato: 3.83   
Alc by Weight: 4.32 by Volume: 5.54 From Measured Gravities.
ADF: 72.7 RDF: 60.8 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 70 %
Anticipated Points From Mash: 57.61
Actual Points From Mash: 57.61


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


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
88.9 10.00 lbs.  Pale Malt(2-row) Belgium 1.037 3
4.4 0.50 lbs.  Flaked Soft White Wheat America 1.034 2
4.4 0.50 lbs.  CaraMunich (Dingemans) Belgium 1.034 47
2.2 0.25 lbs.  Chocolate Malt (Dingemans) Belgium 1.030 340

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz.  Cascade (Freshops 2001) Whole 5.55 23.9 60 min
0.50 oz.  Cascade (Freshops 2001) Whole 5.55 2.0 5 min


Yeast
DCL Yeast S-04 SafAle English Ale


Mash Schedule
Mash Name:    62_70 infuse
Total Grain Lbs: 11.25   
Total Water Qts: 14.62 Before Additional Infusions
Total Water Gal: 3.65 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 30 144 144 Infuse 155 14.62 1.30
Alpha 5 30 158 158 Infuse 211 4.46 1.70
Mashout 10 10 177 177 Direct         

Total Water Qts: 19.08 After Additional Infusions
Total Water Gal: 4.77 After Additional Infusions
Total Mash Volume Gal: 5.67 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: 15
Primary Temperature: 70 degrees F

Secondary Fermenter: Glass
Secondary Type: Closed
Days In Secondary: 7
Secondary Temperature: 73 degrees F

Original Gravity: 1.057 SG 14.04 Plato
Finishing Gravity: 1.015 SG 3.83 Plato



Mash Notes
Total mash volume of about 4.3 gallons: mash in with 2 gals distilled and 1.3 gals tap water, infuse with 1 gallons distilled. Relatively low volume sparge using tap water - final runnings 1.038 @ pH 5.3. Topped off runnings with about 1.5 gallons tap water.


Fermentation Notes
Hydrometer broke- uncertain FG


Tasting Notes
Fine, nothing special


Notes
Toasted about 3/4 lb of the pale malt in the oven




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