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2008-09-07 Wedding IPA

A ProMash Brewing Session Report

Brewing Date: Sunday September 07, 2008
Head Brewer: Roy Roberts
Asst Brewer:   
Recipe: Wedding 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): 8.50 Wort Size (Gal): 8.50
Total Grain (Lbs): 16.00      
Anticipated OG: 1.053 Plato: 13.11
Anticipated SRM: 5.1        
Anticipated IBU: 60.0      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.056 Plato: 13.89   
Actual FG: 1.012 Plato: 3.07   
Alc by Weight: 4.57 by Volume: 5.85 From Measured Gravities.
ADF: 77.9 RDF: 64.9 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 75 %
Anticipated Points From Mash: 53.05
Actual Points From Mash: 53.05


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 First Wort Hops: -10 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
75.0 12.00 lbs.  Pale Malt(2-row) LHBS America 1.038 2
12.5 2.00 lbs.  Pale Malt(2-row) Great Britain 1.038 3
6.3 1.00 lbs.  Munich Malt(light) Germany 1.034 6
4.7 0.75 lbs.  Crystal 10L America 1.035 10
1.6 0.25 lbs.  Aromatic Malt (Dingemans) GR60B Belgium 1.036 19

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
5.00 oz.  Cascade Whole 4.50 52.5 First WH
0.50 oz.  Cascade Whole 5.50 3.6 30 min
0.50 oz.  Cascade Whole 5.50 2.4 20 min
0.50 oz.  Cascade Whole 5.50 1.4 10 min


Yeast
DCL Yeast US-56 SafAle American Ale


Mash Schedule
Mash Name:    dual infuse good
Total Grain Lbs: 16.00   
Total Water Qts: 20.80 Before Additional Infusions
Total Water Gal: 5.20 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 45 153 152 Infuse 166 20.80 1.30
Second Infuse 5 15 163 163 Infuse 211 5.50 1.64

Total Water Qts: 26.30 After Additional Infusions
Total Water Gal: 6.57 After Additional Infusions
Total Mash Volume Gal: 7.86 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: 1.056 SG 13.89 Plato
Finishing Gravity: 1.012 SG 3.07 Plato



Mash Notes
last runnings about 1.011 collected more than normal from lauter to account for losses with large amounts of whole hops


Fermentation Notes
measured OG 1.053


Notes
Added 3 tsp gypsum All hops homegrown, %AAU estimated. FWH were dried then frozen, later additions added fresh with weight by estimated dry basis.




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