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2006-06-18 Impromptu IPA

A ProMash Brewing Session Report

Brewing Date: Sunday June 18, 2006
Head Brewer: Roy Roberts
Asst Brewer:   
Recipe: Impromptu 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): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 12.56      
Anticipated OG: 1.068 Plato: 16.51
Anticipated SRM: 9.6        
Anticipated IBU: 52.5      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.069 Plato: 16.83   
Actual FG: 1.016 Plato: 4.08   
Alc by Weight: 5.46 by Volume: 7.02 From Measured Gravities.
ADF: 75.8 RDF: 63.4 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 77 %
Anticipated Points From Mash: 67.63
Actual Points From Mash: 69.00


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
79.6 10.00 lbs.  Pale Malt(2-row) America 1.036 2
8.0 1.00 lbs.  Munich Malt (dark) GR37B Germany 1.038 15
6.0 0.75 lbs.  Aromatic Malt (Dingemans) GR60B Belgium 1.036 19
6.0 0.75 lbs.  Flaked Barley America 1.032 2
0.5 0.06 lbs.  Carafa II (G&G GR115B) Germany 1.030 425

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
2.00 oz.  Cascade Whole 5.50 40.7 First WH
1.00 oz.  Cascade Whole 5.50 7.6 20 min
1.00 oz.  Cascade Pellet 5.50 4.1 5 min


Yeast
DCL Yeast US-56 SafAle American Ale


Mash Schedule
Mash Name:    62_70 infuse
Total Grain Lbs: 12.56   
Total Water Qts: 14.00 Before Additional Infusions
Total Water Gal: 3.50 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
Beta Amylase 3 35 144 144 Infuse 157 14.00 1.11
Alpha 5 30 158 158 Infuse 211 4.36 1.46
mashout 5 10 168 168 Infuse 210 4.97 1.86

Total Water Qts: 23.33 After Additional Infusions
Total Water Gal: 5.83 After Additional Infusions
Total Mash Volume Gal: 6.84 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: Dry Pack
Amount Pitched: 2 mL
Lag Time: 0.00 hours

Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 7
Primary Temperature: 70 degrees F

Original Gravity: 1.069 SG 16.83 Plato
Finishing Gravity: 1.016 SG 4.08 Plato



Mash Notes
final runnings at 1.018


Fermentation Notes
used two packets of yeast and no initial aeration SG at racking to secondary: about 1.016 and tasty no noticeable activity in secondary


Tasting Notes
delicious, only a bit too sweet




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