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2005-01-01 Roy's Stout 4.1

A ProMash Brewing Session Report

Brewing Date: Saturday January 01, 2005
Head Brewer: Roy Roberts
Asst Brewer:   
Recipe: Roy's Stout 4.1


BJCP Style and Style Guidelines
16-D Stout, Foreign Extra Stout

Min OG: 1.050 Max OG: 1.075   
Min IBU: 35 Max IBU: 70   
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): 12.50      
Anticipated OG: 1.062 Plato: 15.15
Anticipated SRM: 42.2        
Anticipated IBU: 46.1      
Brewhouse Efficiency: 70  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.068 Plato: 16.59   
Actual FG: 1.012 Plato: 3.07   
Alc by Weight: 5.79 by Volume: 7.41 From Measured Gravities.
ADF: 81.5 RDF: 67.9 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 79 %
Anticipated Points From Mash: 61.74
Actual Points From Mash: 69.45


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
40.0 5.00 lbs.  Pale Malt(2-row) Great Britain 1.038 3
24.0 3.00 lbs.  Vienna Malt Germany 1.037 3
16.0 2.00 lbs.  Roasted Barley America 1.028 300
12.0 1.50 lbs.  Flaked Barley America 1.032 2
8.0 1.00 lbs.  Aromatic Malt Belgium 1.036 25

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
2.00 oz.  Goldings - E.K. Pellet 5.50 46.1 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:    62_70 infuse
Total Grain Lbs: 12.50   
Total Water Qts: 13.46 Before Additional Infusions
Total Water Gal: 3.37 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 40 144 144 Infuse 157 13.46 1.08
Alpha 5 20 158 158 Infuse 211 4.22 1.41
Mashout 15 10 177 177 Direct         

Total Water Qts: 17.68 After Additional Infusions
Total Water Gal: 4.42 After Additional Infusions
Total Mash Volume Gal: 5.42 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


Water Profile


Fermentation Specifics
Pitched From: Dry Pack
Amount Pitched: 0 mL
Lag Time: 0.00 hours

Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 4
Primary Temperature: 70 degrees F

Secondary Fermenter: Glass
Secondary Type: Closed
Days In Secondary: 12
Secondary Temperature: 70 degrees F

Original Gravity: 1.068 SG 16.59 Plato
Finishing Gravity: 1.012 SG 3.07 Plato



Tasting Notes
Pretty good




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