2006-01-16 DePiro Kickass Brown Ale
A ProMash Brewing Session Report
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Brewing Date:
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Monday January 16, 2006
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Head Brewer:
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Roy Roberts
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Asst Brewer:
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Recipe:
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DePiro Kickass Brown Ale
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BJCP Style and Style Guidelines
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10-D Brown Ale, American Brown Ale
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Min OG:
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1.040
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Max OG:
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1.060
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Min IBU:
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25
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Max IBU:
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60
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Min Clr:
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15
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Max Clr:
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22
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
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Total Grain (Lbs):
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10.38
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Anticipated OG:
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1.058
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Plato:
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14.16
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Anticipated SRM:
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17.9
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Anticipated IBU:
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40.8
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Brewhouse Efficiency:
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75
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%
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Wort Boil Time:
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90
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Minutes
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Actual OG:
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1.058
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Plato:
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14.27
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Actual FG:
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1.016
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Plato:
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4.08
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Alc by Weight:
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4.31
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by Volume:
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5.54
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From Measured Gravities.
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ADF:
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71.4
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RDF:
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59.7
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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68 %
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Anticipated Points From Mash:
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57.52
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Actual Points From Mash:
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52.54
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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 %
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%
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Amount
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Name
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Origin
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Potential
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SRM
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38.6
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4.00 lbs.
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Munich Malt (dark) GR37B
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Germany
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1.038
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15
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38.6
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4.00 lbs.
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Pilsener - Wyerman GR120B
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Germany
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1.038
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3
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7.2
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0.75 lbs.
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CaraMunich Malt (DWC)
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Belgium
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1.033
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62
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7.2
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0.75 lbs.
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Aromatic Malt (Dingemans) GR60B
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Belgium
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1.036
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19
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1.2
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0.13 lbs.
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Carafa II (G&G GR115B)
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Germany
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1.030
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425
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7.2
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0.75 lbs.
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Flaked Barley
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America
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1.032
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2
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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1.00 oz.
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Horizon
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Pellet
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8.60
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40.8
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60 min
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1.00 oz.
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Horizon
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Pellet
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8.60
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0.0
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0 min
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1.00 oz.
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Horizon
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Whole
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11.00
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0.0
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Dry Hop
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0.30 oz.
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Amarillo Gold
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Whole
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10.00
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0.0
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Dry Hop
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WYeast 2112 California Lager
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Mash Name:
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Twostep_60_70
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Total Grain Lbs:
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10.38
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Total Water Qts:
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12.50
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Before Additional Infusions
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Total Water Gal:
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3.13
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Before Additional Infusions
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Tun Thermal Mass:
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0.05
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Grain Temp:
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75.00 F
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Step Name
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Step
Time
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Rest
Time
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Start
Temp
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Stop
Temp
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Heat
Type
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Infuse
Temp
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Infuse
Amount
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Infuse
Ratio
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Sac Rest
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1
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70
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147
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147
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Infuse
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159
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12.50
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1.20
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Mashout
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5
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30
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165
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165
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Infuse
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211
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5.70
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1.75
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Total Water Qts:
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18.20
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After Additional Infusions
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Total Water Gal:
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4.55
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After Additional Infusions
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Total Mash Volume Gal:
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5.38
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After Additional Infusions
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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.
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Pitched From:
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Starter
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Amount Pitched:
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0 mL
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Lag Time:
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0.00 hours
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Primary Fermenter:
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Glass
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Primary Type:
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Closed
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Days In Primary:
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13
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Primary Temperature:
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62 degrees F
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Secondary Fermenter:
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Glass
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Secondary Type:
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Closed
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Days In Secondary:
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7
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Secondary Temperature:
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62 degrees F
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Original Gravity:
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1.058 SG
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14.27
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Plato
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Finishing Gravity:
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1.016 SG
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4.08
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Plato
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final runnings 1.040 - topped kettle with water
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first use of frige with temp controller - 62 degrees
added dry hops when moving to secondary
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ferment w/ large starter - pitch at 60 deg
ferment at 66, dry hop in 2ndary for 1-2 weeks, then lager for 4 weeks
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GABF 2000 Gold - American Brown Ale
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