A ProMash Brewing Session Report
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Brewing Date:
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Sunday July 20, 2003
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Head Brewer:
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Jeff McClain
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Asst Brewer:
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Jason Hoodenpyle
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Recipe:
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Fat Tyre Clone
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BJCP Style and Style Guidelines
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06-A American Pale Ales, American Pale Ale
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Min OG:
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1.045
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Max OG:
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1.056
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Min IBU:
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20
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Max IBU:
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40
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Min Clr:
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4
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Max Clr:
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11
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Color in SRM, Lovibond
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Batch Size (Gal):
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10.00
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Wort Size (Gal):
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10.00
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Total Grain (Lbs):
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18.63
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Anticipated OG:
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1.051
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Plato:
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12.67
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Anticipated SRM:
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9.8
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Anticipated IBU:
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24.3
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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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1.043
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Plato:
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10.72
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Actual FG:
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1.018
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Plato:
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4.65
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Alc by Weight:
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2.52
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by Volume:
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3.25
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From Measured Gravities.
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ADF:
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56.6
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RDF:
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47.4
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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72 %
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Anticipated Points From Mash:
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51.22
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Actual Points From Mash:
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49.45
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Evaporation Rate:
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15.00
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Percent Per Hour
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Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:
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Pre-Boil Wort Size:
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11.76
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Gal
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Pre-Boil Gravity:
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1.044
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SG
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10.84
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Plato
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With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
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Water Needed Pre-Boil Wort Size:
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14.53
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Gal
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Water Needed Pre-Boil Gravity:
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1.035
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SG
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8.84
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Plato
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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 %
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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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85.9
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16.00 lbs.
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Pale Malt(2-row)
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Belgium
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1.037
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3
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5.4
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1.00 lbs.
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Crystal 80L
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1.033
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80
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4.0
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0.75 lbs.
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Munich Malt
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Germany
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1.037
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8
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2.7
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0.50 lbs.
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Victory Malt
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America
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1.034
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25
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2.0
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0.38 lbs.
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Biscuit Malt
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Belgium
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1.035
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24
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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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0.60 oz.
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Magnum
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Pellet
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14.20
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20.9
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60 min
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1.00 oz.
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Hallertau Hersbrucker
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Pellet
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4.00
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2.6
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15 min
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0.50 oz.
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Willamette
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Whole
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4.40
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0.8
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5 min
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Amount
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Name
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Type
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Time
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2.00 Unit(s)
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Whirlflock
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Fining
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15 Min.(boil)
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WYeast 1056 Amercan Ale/Chico
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Mash Name:
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Velociworks HERMS
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Total Grain Lbs:
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18.63
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Total Water Qts:
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24.21
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Before Additional Infusions
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Total Water Gal:
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6.05
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Before Additional Infusions
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Tun Thermal Mass:
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0.00
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Grain Temp:
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80.00 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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Protein Rest
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5
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15
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135
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135
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Infuse
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143
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24.21
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1.30
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Intermediate Rest
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7
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20
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148
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148
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Direct
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Saccharification R
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3
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60
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155
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155
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Direct
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Mashout
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7
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20
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168
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168
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Direct
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Sparging #1
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5
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30
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170
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168
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Infuse
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180
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5.59
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1.60
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Sparging #2
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5
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30
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170
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168
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Infuse
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181
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6.09
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1.93
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Sparging #3
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5
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30
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170
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168
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Infuse
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189
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4.17
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2.15
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Total Water Qts:
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40.06
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After Additional Infusions
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Total Water Gal:
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10.02
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After Additional Infusions
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Total Mash Volume Gal:
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11.51
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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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Water Needed For Brewing Session
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Sparge Amount:
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7.50
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Sparge Deadspace:
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0.50
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Total Into Mash:
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7.00
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Total Grain Lbs:
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18.63
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Qts Per Lbs:
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2.15
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Total From Mash:
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7.78
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Mash Gallons:
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10.02
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Grain Absorption:
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2.24
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Amount Lost in Lauter Tun Deadspace, Grant and Misc. to Kettle:
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0.25
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Top Up Water Added to Kettle:
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0.00
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Amount into Kettle:
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14.53
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Boil Time (min):
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60
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Evaporation Rate:
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15.00
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Amount after Boil:
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12.35
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Left in Kettle Deadspace:
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0.25
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Left in Hopback:
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0.00
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Left in Counterflow Chiller:
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0.25
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Left in Other Equipment / Other Absorption:
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0.00
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Amount to Chillers:
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11.85
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Amount After Cooling (4 perc.):
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11.38
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Grain absorption rate is: 0.12 (Gallons Per Lbs)
Evaporation rate is Percent per Hour
This formulation will yield 11.38 gallons of fermentable wort.
You will need 17.52 gallons of water for the complete brewing session.
Recipe Efficiency Setting: 75 %
With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
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Target Volume (Gal):
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14.53
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Estimated OG:
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1.035
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Plato:
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8.84
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Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
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Target Volume (Gal):
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11.76
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Estimated OG:
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1.044
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Plato:
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10.84
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Post-Boil Targets:
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Target Volume (Gal):
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10.00
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Estimated OG:
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1.051
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Plato:
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12.67
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Recorded Actuals - Measurement Taken In Kettle:
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Recorded Volume (Gal):
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11.50
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Recorded OG:
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1.043
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Plato:
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10.72
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At 100 percent extraction from the maximum mash potential:
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Total Points:
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68.29
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Points From Mash:
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68.29
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Points From Extract/Sugar:
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0.00
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With the recipe efficiency setting, you should have achieved:
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Total Points:
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51.22
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Points From Mash:
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51.22
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Points From Extract/Sugar:
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0.00
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Actuals achieved were:
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Actual Points From Mash:
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49.45
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Actual Mash System Efficiency:
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72 %
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Pitched From:
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Starter
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Amount Pitched:
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4 QTS
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Lag Time:
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8.00 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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3
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Primary Temperature:
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72 degrees F
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Secondary Fermenter:
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Glass
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Secondary Type:
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Closed
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Days In Secondary:
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12
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Secondary Temperature:
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72 degrees F
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Original Gravity:
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1.043 SG
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10.72
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Plato
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Finishing Gravity:
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1.018 SG
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4.65
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Plato
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Bottling/Kegging Specifics
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Bottling Date:
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Monday August 04, 2003
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Desired Carbonation Level:
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2.70 Volumes CO2
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Fermentation Temperature:
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72 F
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Amount Kegged:
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5.00 Gallons
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Days Conditioned:
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3
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Carbonation Method:
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Forced
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Carbonation Temperature:
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40 F
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Pressure Used:
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14.44 Psi
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1) Brought 6.5 gallons to 150'F in boil kettle. Wanted 130'F.
2) Brought 12 gallons to 130'F in HLT
3) Pumped 6.5 gallons from Boil Kettle to Mashtun and recirculated through HLT for 10 minutes to bring down to 130'F
4) System took 0.9 gallons for HLT coil transfer (including hoses).
5) Dough in at 8:25AM. Temp was 132'F before and 128'F after.
6) Grain added about 2 gallons (net) to mashtun volume and was 4.5gallons dry.
7) Really going to have to get better at ramping temps and hitting rest temps. Still, first time and I was 4-5'F at all times. Targetting ~10'F hotter in HLT helps.
8) Mashout at 10:15. 2.5 gallons initial runnings. 1.062 SG.
9) 13 gallon preboil after sparging. 1.035 SG.
10) Added 1.25 lbs DME in 1 gallon to adjust SG up. Hit 1.038 SG.
11) Completed boil with 1.043 SG and 11.5 gallons.
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1) Aerated with fish pump. Gravity fed. Ended up with 79'F. Pitched 1/2 gallon of starter yeast per 5 gallons.
2) Should have hit closer to 10 gallons or adjusted grain bill up to hit the 11.5 gallons post boil. Would have helped with SG.
3) Lag was about 8 hours to start of ferment.
4) Temp didn't get down to 74'F until 16 hours later.
5) Racked to secondary on July 23 (just 3 days later) at a SG of 1.020.
6) Racked to keg on Aug 7th. SG of 1.019
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One day after racking to keg and carbonating to 15 psi, taste is a bit flat and watery, with a hint of sweet (not sure if it is due to the high fermentation FG or the busicuit grains). May blend some of the VERY sharp tasting Full Suspension with it to balance both.
6 days after racking and carbonating at about 13 psi, taste is still a bit sweet and not a lot of body, but very good and mellow tasting (BMC drinkers seem to love it...grin). Guess this is a perfect beer to make for my first AG one. My wife seems to really like it, which surprises me.
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1) Set grain bill for 10 gallons, but then sparged enough water to hit 11.5 post boil, which dramatically hurt the OG.
2) Should have started with a blow off tube in each, and cooled the wort to below 75'F in cold water.
3) Should have left in primary for longer and just racked to kegs.
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