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2006-08-20 IPA test

A ProMash Brewing Session Report

Brewing Date: Sunday August 20, 2006
Head Brewer: Roy Roberts
Asst Brewer:   
Recipe: IPA test


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): 13.00      
Anticipated OG: 1.069 Plato: 16.93
Anticipated SRM: 6.7        
Anticipated IBU: 62.7      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.069 Plato: 16.93   
Actual FG: 1.012 Plato: 3.07   
Alc by Weight: 5.94 by Volume: 7.60 From Measured Gravities.
ADF: 81.9 RDF: 68.2 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 75 %
Anticipated Points From Mash: 69.45
Actual Points From Mash: 69.45


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
61.5 8.00 lbs.  Pale Malt(2-row) America 1.036 2
38.5 5.00 lbs.  Munich Malt(2-row) America 1.035 6

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
2.00 oz.  Perle Pellet 6.87 55.5 First WH
1.00 oz.  Fuggle Pellet 4.40 3.9 10 min
1.00 oz.  Goldings - E.K. Whole 4.75 3.2 5 min


Yeast
DCL Yeast S-04 SafAle English Ale


Mash Schedule
Mash Name:    infuse and ramp
Total Grain Lbs: 13.00   
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
First Infuse 2 45 149 149 Infuse 162 16.00 1.23
ramp 20 15 163 163 Direct         

Total Water Qts: 16.00 After Additional Infusions
Total Water Gal: 4.00 After Additional Infusions
Total Mash Volume Gal: 5.04 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: 0
Primary Temperature: 68 degrees F

Original Gravity: 1.069 SG 16.93 Plato
Finishing Gravity: 1.012 SG 3.07 Plato



Mash Notes
Tried for a really dry beer with this mash schedule. Last runnings 1.016 and tasty.


Fermentation Notes
added dry yeast after cooling while trub settles in kettle siphon out after several hours, aerate topped fermenter with tap water no OG reading


Notes
lightly toasted 3/4 pounds of the munich added 1 tsp CaSO4 to the tap water (and usual campden treatment)




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