2005-05-23 Junkyard IPA

A ProMash Brewing Session Report

Brewing Date: Monday May 23, 2005
Head Brewer: Rama and Roy Roberts
Asst Brewer:   
Recipe: Junkyard IPA

BJCP Style and Style Guidelines
07-0 India Pale Ale, India Pale Ale

Min OG: 1.050 Max OG: 1.075   
Min IBU: 40 Max IBU: 60   
Min Clr: 8 Max Clr: 14  Color in SRM, Lovibond

Recipe Specifics
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 12.50      
Anticipated OG: 1.057 Plato: 13.98
Anticipated SRM: 7.6        
Anticipated IBU: 50.7      
Brewhouse Efficiency: 70  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.057 Plato: 14.04   
Actual FG: 1.012 Plato: 3.07   
Alc by Weight: 4.64 by Volume: 5.93 From Measured Gravities.
ADF: 78.1 RDF: 65.1 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 70 %
Anticipated Points From Mash: 56.76
Actual Points From Mash: 57.02

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 %

% Amount Name Origin Potential SRM
32.0 4.00 lbs.  Pale Malt(2-row) America 1.036 2
32.0 4.00 lbs.  Vienna Malt (Briess) GR24b Briess 1.035 4
16.0 2.00 lbs.  Pilsener Germany 1.038 2
12.0 1.50 lbs.  Aromatic Malt (DWC) Belgium 1.036 22
8.0 1.00 lbs.  Flaked Barley America 1.032 2

Potential represented as SG per pound per gallon.

Amount Name Form Alpha IBU Boil Time
2.00 oz.  Cascade Whole 5.50 39.0 First WH
1.00 oz.  Saazer Pellet 3.00 11.7 First WH

DCL Yeast US-56 SafAle American Ale

Mash Schedule
Mash Name:    infuse, mid temps plus warming
Total Grain Lbs: 12.50   
Total Water Qts: 16.25 Before Additional Infusions
Total Water Gal: 4.06 Before Additional Infusions
Tun Thermal Mass: 0.05   
Grain Temp: 75.00 F   

Step Name
First Infuse 2 45 155 155 Infuse 168 16.25 1.30
heating to mashout 15 10 155 160 Direct         

Total Water Qts: 16.25 After Additional Infusions
Total Water Gal: 4.06 After Additional Infusions
Total Mash Volume Gal: 5.06 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: 6
Primary Temperature: 73 degrees F

Secondary Fermenter: Glass
Secondary Type: Closed
Days In Secondary: 6
Secondary Temperature: 73 degrees F

Original Gravity: 1.057 SG 14.04 Plato
Finishing Gravity: 1.012 SG 3.07 Plato

Mash Notes
added 1/2 teaspoon amylase at start of warming to mashout

Fermentation Notes
re-aerated at 13 hours in primary. no gravity measurements at any time

Tasting Notes
Nice, super malty

Smooth and natural

Roberts Award of Excellence

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