2006-08-20 IPA test
A ProMash Brewing Session Report
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Brewing Date:
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Sunday August 20, 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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IPA test
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BJCP Style and Style Guidelines
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07-0 India Pale Ale, India Pale Ale
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Min OG:
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1.050
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Max OG:
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1.075
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Min IBU:
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40
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Max IBU:
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60
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Min Clr:
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8
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Max Clr:
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14
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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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13.00
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Anticipated OG:
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1.069
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Plato:
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16.93
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Anticipated SRM:
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6.7
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Anticipated IBU:
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62.7
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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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60
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Minutes
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Actual OG:
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1.069
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Plato:
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16.93
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Actual FG:
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1.012
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Plato:
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3.07
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Alc by Weight:
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5.94
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by Volume:
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7.60
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From Measured Gravities.
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ADF:
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81.9
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RDF:
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68.2
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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75 %
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Anticipated Points From Mash:
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69.45
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Actual Points From Mash:
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69.45
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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 %
Additional Utilization Used For First Wort 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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61.5
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8.00 lbs.
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Pale Malt(2-row)
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America
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1.036
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2
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38.5
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5.00 lbs.
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Munich Malt(2-row)
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America
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1.035
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6
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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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2.00 oz.
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Perle
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Pellet
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6.87
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55.5
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First WH
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1.00 oz.
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Fuggle
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Pellet
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4.40
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3.9
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10 min
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1.00 oz.
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Goldings - E.K.
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Whole
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4.75
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3.2
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5 min
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DCL Yeast S-04 SafAle English Ale
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Mash Name:
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infuse and ramp
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Total Grain Lbs:
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13.00
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Total Water Qts:
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16.00
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Before Additional Infusions
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Total Water Gal:
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4.00
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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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First Infuse
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2
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45
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149
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149
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Infuse
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162
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16.00
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1.23
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ramp
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20
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15
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163
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163
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Direct
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Total Water Qts:
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16.00
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After Additional Infusions
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Total Water Gal:
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4.00
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After Additional Infusions
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Total Mash Volume Gal:
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5.04
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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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0
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Primary Temperature:
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68 degrees F
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Original Gravity:
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1.069 SG
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16.93
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Plato
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Finishing Gravity:
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1.012 SG
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3.07
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Plato
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Tried for a really dry beer with this mash schedule.
Last runnings 1.016 and tasty.
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added dry yeast after cooling while trub settles in kettle
siphon out after several hours, aerate
topped fermenter with tap water
no OG reading
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lightly toasted 3/4 pounds of the munich
added 1 tsp CaSO4 to the tap water (and usual campden treatment)
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