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2005-04-16 Roy's Luciferesque 3

A ProMash Brewing Session Report

Brewing Date: Saturday April 16, 2005
Head Brewer: Roy Roberts
Asst Brewer:   
Recipe: Roy's Luciferesque 3


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): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 12.00      
Anticipated OG: 1.072 Plato: 17.46
Anticipated SRM: 3.7        
Anticipated IBU: 29.9      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.073 Plato: 17.74   
Actual FG: 1.011 Plato: 2.81   
Alc by Weight: 6.42 by Volume: 8.21 From Measured Gravities.
ADF: 84.1 RDF: 70.0 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 69 %
Anticipated Points From Mash: 57.90
Actual Points From Mash: 53.65


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
83.3 10.00 lbs.  Pilsener Belgium 1.037 2
12.5 1.50 lbs.  Cane Sugar Generic 1.046 0
4.2 0.50 lbs.  Flaked Barley America 1.032 2

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz.  Saazer Pellet 3.00 3.6 15 min
1.50 oz.  Fuggle Pellet 4.40 26.4 First WH


Yeast
WYeast 1388 Belgian Strong Ale


Mash Schedule
Mash Name:    dual infuse, mid temps plus warming
Total Grain Lbs: 10.50   
Total Water Qts: 11.97 Before Additional Infusions
Total Water Gal: 2.99 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 55 152 154 Infuse 166 11.97 1.14
Second Infuse 1 15 166 166 Infuse 211 3.75 1.50

Total Water Qts: 15.72 After Additional Infusions
Total Water Gal: 3.93 After Additional Infusions
Total Mash Volume Gal: 4.77 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: 5
Primary Temperature: 73 degrees F

Secondary Fermenter: Glass
Secondary Type: Closed
Days In Secondary: 9
Secondary Temperature: 72 degrees F

Original Gravity: 1.073 SG 17.74 Plato
Finishing Gravity: 1.011 SG 2.81 Plato



Mash Notes
Sparged a little more heavily than I've been doing lately. Collected about 5.5 gallons in the sparge, though final runnings were still 1.035.


Fermentation Notes
Yeast: swelled slap-pack kept in refrigerator for a week, then grown overnight in 1.2 liters, supernatant decanted. Racked 3.5 hours to remove from break and dead yeast and to aerate. Aerated with wand at about 5.5 hours. Nice and dry at bottling time.


Problem Notes
I need to get better at estimating volume -




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