.

2006-07-16 Junkyard Porter

A ProMash Brewing Session Report

Brewing Date: Sunday July 16, 2006
Head Brewer: Roy Roberts
Asst Brewer:   
Recipe: Junkyard Porter


BJCP Style and Style Guidelines
15-A Porter, Robust Porter

Min OG: 1.050 Max OG: 1.065   
Min IBU: 25 Max IBU: 45   
Min Clr: 30 Max Clr: 90  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 13.50      
Anticipated OG: 1.070 Plato: 17.03
Anticipated SRM: 73.9        
Anticipated IBU: 40.3      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.073 Plato: 17.63   
Actual FG: 1.017 Plato: 4.33   
Alc by Weight: 5.72 by Volume: 7.36 From Measured Gravities.
ADF: 75.4 RDF: 63.2 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 75 %
Anticipated Points From Mash: 69.90
Actual Points From Mash: 69.90


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
74.1 10.00 lbs.  Pale Malt(2-row) America 1.036 2
14.8 2.00 lbs.  Carafa Special Germany 1.030 600
7.4 1.00 lbs.  Special B Dingemans GR50B Belgian 1.030 148
1.9 0.25 lbs.  Carafa II (G&G GR115B) Germany 1.030 425
1.9 0.25 lbs.  CaraVienne Malt Belgium 1.034 22

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.50 oz.  Goldings - E.K. Pellet 6.20 37.5 First WH
0.50 oz.  Goldings - E.K. Pellet 6.20 2.8 10 min


Yeast
DCL Yeast S-04 SafAle English Ale


Mash Schedule
Mash Name:    62_70 infuse
Total Grain Lbs: 13.50   
Total Water Qts: 16.00 Before Additional Infusions
Total Water Gal: 4.00 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 30 144 144 Infuse 156 16.00 1.19
alpha 10 15 156 156 Infuse 210 4.16 1.49
mashout 5 10 164 164 Infuse 210 3.97 1.79

Total Water Qts: 24.13 After Additional Infusions
Total Water Gal: 6.03 After Additional Infusions
Total Mash Volume Gal: 7.11 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: 5
Primary Temperature: 72 degrees F

Secondary Fermenter: Glass
Secondary Type: Closed
Days In Secondary: 6
Secondary Temperature: 74 degrees F

Original Gravity: 1.073 SG 17.63 Plato
Finishing Gravity: 1.017 SG 4.33 Plato



Mash Notes
collected about 7 gallons. last runnings: 1.012 and just slightly astringent


Fermentation Notes
two packets yeast - warm tap wter so pitched at 82 degrees and cooled with fan and wet shirt to about 70 degrees before aerating about 2 hours later




Back to main brewing recipe page