A ProMash Brewing Session Report
| Brewing Date: | Saturday April 09, 2005 |
| Head Brewer: | Roy Roberts |
| Asst Brewer: | |
| Recipe: | Brawny Brown |
| BJCP Style and Style Guidelines |
| Min OG: | 1.040 | Max OG: | 1.050 | |
| Min IBU: | 20 | Max IBU: | 30 | |
| Min Clr: | 20 | Max Clr: | 35 | Color in SRM, Lovibond |
| Recipe Specifics |
| Batch Size (Gal): | 5.00 | Wort Size (Gal): | 5.00 |
| Total Grain (Lbs): | 11.09 | ||
| Anticipated OG: | 1.061 | Plato: | 14.87 |
| Anticipated SRM: | 23.5 | ||
| Anticipated IBU: | 34.3 | ||
| Brewhouse Efficiency: | 75 | % | |
| Wort Boil Time: | 60 | Minutes |
| Actual OG: | 1.056 | Plato: | 13.80 | |
| Actual FG: | 1.015 | Plato: | 3.83 | |
| Alc by Weight: | 4.21 | by Volume: | 5.41 | From Measured Gravities. |
| ADF: | 72.3 | RDF: | 60.4 | Apparent & Real Degree of Fermentation. |
| Actual Mash System Efficiency: | 71 % |
| Anticipated Points From Mash: | 60.57 |
| Actual Points From Mash: | 57.39 |
| Formulas 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 |
| 54.1 | 6.00 lbs. | Pale - D'mans GR46B | Great Britain | 1.038 | 3 |
| 18.0 | 2.00 lbs. | Vienna Malt (Briess) GR24b | Briess | 1.035 | 4 |
| 18.0 | 2.00 lbs. | Aromatic Malt (DWC) | Belgium | 1.036 | 22 |
| 4.5 | 0.50 lbs. | Flaked Barley | America | 1.032 | 2 |
| 4.5 | 0.50 lbs. | Chocolate Malt (Dingemans) | Belgium | 1.030 | 340 |
| 0.8 | 0.09 lbs. | Carafa | Germany | 1.030 | 400 |
Potential represented as SG per pound per gallon.
| Hops |
| Amount | Name | Form | Alpha | IBU | Boil Time |
| 1.50 oz. | Styrian Goldings | Pellet | 5.00 | 31.6 | First WH |
| 0.50 oz. | Fuggle | Pellet | 4.40 | 2.7 | 15 min |
| Yeast |
| Mash Schedule |
| Mash Name: | dual infuse, mid temps | |
| Total Grain Lbs: | 11.09 | |
| Total Water Qts: | 14.42 | Before Additional Infusions |
| Total Water Gal: | 3.61 | 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 |
| First Infuse | 2 | 30 | 154 | 153 | Infuse | 167 | 14.42 | 1.30 |
| Second Infuse | 5 | 30 | 162 | 162 | Infuse | 211 | 3.06 | 1.58 |
| Total Water Qts: | 17.48 | After Additional Infusions |
| Total Water Gal: | 4.37 | After Additional Infusions |
| Total Mash Volume Gal: | 5.26 | 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.
| Fermentation Specifics |
| Pitched From: | Starter |
| Amount Pitched: | 0 mL |
| Lag Time: | 0.00 hours |
| Primary Fermenter: | Glass |
| Primary Type: | Closed |
| Days In Primary: | 4 |
| Primary Temperature: | 73 degrees F |
| Secondary Fermenter: | Glass |
| Secondary Type: | Closed |
| Days In Secondary: | 8 |
| Secondary Temperature: | 73 degrees F |
| Original Gravity: | 1.056 SG | 13.80 | Plato |
| Finishing Gravity: | 1.015 SG | 3.83 | Plato |
| Notes |
| Aromatic malt is several months old, freshened it in the oven at 350 degrees for 15 minutes before milling. The choco & carafa go in for a few minutes at the end. |
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