A ProMash Brewing Session Report
| Brewing Date: | Sunday May 02, 2010 |
| Head Brewer: | Roy Roberts |
| Asst Brewer: | |
| Recipe: | Cream Ale |
| BJCP Style and Style Guidelines |
| Min OG: | 1.044 | Max OG: | 1.055 | |
| Min IBU: | 10 | Max IBU: | 22 | |
| Min Clr: | 2 | Max Clr: | 4 | Color in SRM, Lovibond |
| Recipe Specifics |
| Batch Size (Gal): | 11.00 | Wort Size (Gal): | 11.00 |
| Total Grain (Lbs): | 21.50 | ||
| Anticipated OG: | 1.055 | Plato: | 13.49 |
| Anticipated SRM: | 3.4 | ||
| Anticipated IBU: | 23.3 | ||
| Brewhouse Efficiency: | 75 | % | |
| Wort Boil Time: | 60 | Minutes |
| Actual OG: | 1.053 | Plato: | 13.20 | |
| Actual FG: | 1.012 | Plato: | 3.07 | |
| Alc by Weight: | 4.27 | by Volume: | 5.46 | From Measured Gravities. |
| ADF: | 76.8 | RDF: | 63.9 | Apparent & Real Degree of Fermentation. |
| Actual Mash System Efficiency: | 73 % |
| Anticipated Points From Mash: | 54.68 |
| Actual Points From Mash: | 53.42 |
| 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 |
| 44.2 | 9.50 lbs. | Lager Malt(2-row) | America | 1.035 | 1 |
| 32.6 | 7.00 lbs. | Flaked Corn (Maize) | America | 1.040 | 1 |
| 20.9 | 4.50 lbs. | Pale Malt(2-row) | Great Britain | 1.038 | 3 |
| 2.3 | 0.50 lbs. | Carahell Weyerman (from NB) | Germany | 1.037 | 11 |
Potential represented as SG per pound per gallon.
| Hops |
| Amount | Name | Form | Alpha | IBU | Boil Time |
| 1.50 oz. | Cluster | Pellet | 7.50 | 22.1 | First WH |
| 1.00 oz. | Czech Saaz | Whole | 3.50 | 1.2 | 5 min |
| Yeast |
| Mash Schedule |
| Mash Name: | Twostep_60_70 | |
| Total Grain Lbs: | 21.50 | |
| Total Water Qts: | 24.16 | Before Additional Infusions |
| Total Water Gal: | 6.04 | 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 | 2 | 60 | 144 | 141 | Infuse | 157 | 24.16 | 1.12 |
| Alpha Amylase | 2 | 20 | 160 | 160 | Infuse | 211 | 10.60 | 1.62 |
| Total Water Qts: | 34.76 | After Additional Infusions |
| Total Water Gal: | 8.69 | After Additional Infusions |
| Total Mash Volume Gal: | 10.41 | 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: | 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: | 1.053 SG | 13.20 | Plato |
| Finishing Gravity: | 1.012 SG | 3.07 | Plato |
| Mash Notes |
| Last runnings about 1.035 |
| Fermentation Notes |
| Volume estimated - topped kettle contents with about 1.7 gallons tap water Did not measure OG |
Back to main brewing recipe page