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2005-04-09 Brawny Brown

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
15-B Porter, Brown Porter

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
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
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
DCL Yeast S-04 SafAle English Ale


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.




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: 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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