A ProMash Brewing Session Report
| Brewing Date: | Sunday October 08, 2006 |
| Head Brewer: | Roy Roberts |
| Asst Brewer: | |
| Recipe: | Altbier |
| BJCP Style and Style Guidelines |
| Min OG: | 1.040 | Max OG: | 1.055 | |
| Min IBU: | 25 | Max IBU: | 40 | |
| Min Clr: | 11 | Max Clr: | 19 | Color in SRM, Lovibond |
| Recipe Specifics |
| Batch Size (Gal): | 5.00 | Wort Size (Gal): | 5.00 |
| Total Grain (Lbs): | 10.00 | ||
| Anticipated OG: | 1.052 | Plato: | 12.88 |
| Anticipated SRM: | 10.7 | ||
| Anticipated IBU: | 39.8 | ||
| Brewhouse Efficiency: | 70 | % | |
| Wort Boil Time: | 60 | Minutes |
| Actual OG: | 1.054 | Plato: | 13.33 | |
| Actual FG: | 1.012 | Plato: | 3.07 | |
| Alc by Weight: | 4.33 | by Volume: | 5.53 | From Measured Gravities. |
| ADF: | 77.0 | RDF: | 64.1 | Apparent & Real Degree of Fermentation. |
| Actual Mash System Efficiency: | 70 % |
| Anticipated Points From Mash: | 52.08 |
| Actual Points From Mash: | 52.08 |
| Formulas 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 |
| 40.0 | 4.00 lbs. | Pilsener | Germany | 1.038 | 2 |
| 40.0 | 4.00 lbs. | Munich Malt | Germany | 1.037 | 8 |
| 20.0 | 2.00 lbs. | Aromatic Malt | Belgium | 1.036 | 25 |
Potential represented as SG per pound per gallon.
| Hops |
| Amount | Name | Form | Alpha | IBU | Boil Time |
| 2.00 oz. | Hallertau Hersbrucker | Pellet | 4.53 | 39.8 | First WH |
| Yeast |
| Mash Schedule |
| Mash Name: | infuse and ramp | |
| Total Grain Lbs: | 10.00 | |
| 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 |
| First Infuse | 2 | 25 | 153 | 153 | Infuse | 165 | 14.00 | 1.40 |
| ramp | 0 | 20 | 153 | 165 | Direct | |||
| hold | 5 | 0 | 165 | 165 | Infuse | 210 | 0.00 | 1.40 |
| Total Water Qts: | 14.00 | After Additional Infusions |
| Total Water Gal: | 3.50 | After Additional Infusions |
| Total Mash Volume Gal: | 4.30 | 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.
| Fermentation Specifics |
| Pitched From: | Pitchable Flask |
| Amount Pitched: | 0 mL |
| Lag Time: | 0.00 hours |
| Primary Fermenter: | Glass |
| Primary Type: | Closed |
| Days In Primary: | 0 |
| Primary Temperature: | 66 degrees F |
| Original Gravity: | 1.054 SG | 13.33 | Plato |
| Finishing Gravity: | 1.012 SG | 3.07 | Plato |
| Mash Notes |
| Accidentally let lauter run dryish and cloudy, so did batch-style sparge. Last runnings 1.019 and slightly grainy tasting. |
| Fermentation Notes |
| fermenting in fridge. aerated at 9 hours after no visible activity |
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