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A ProMash Brewing Session Report
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Brewing Date:
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Saturday August 16, 2003
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Head Brewer:
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Jeff McClain
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Asst Brewer:
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Recipe:
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Pear Honey Cider
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BJCP Style and Style Guidelines
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26-C Cider, Specialty Cider and Perry
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Min OG:
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1.061
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Max OG:
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1.105
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Min IBU:
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0
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Max IBU:
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0
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Min Clr:
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3
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Max Clr:
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12
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
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Total Grain (Lbs):
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13.00
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Anticipated OG:
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1.116
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Plato:
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27.12
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Anticipated SRM:
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0.0
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Anticipated IBU:
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0.0
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Brewhouse Efficiency:
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65
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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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1.118
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Plato:
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27.63
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Actual FG:
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1.012
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Plato:
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3.07
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Alc by Weight:
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11.11
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by Volume:
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14.22
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From Measured Gravities.
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ADF:
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88.9
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RDF:
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74.3
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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0 %
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Anticipated Points From Mash:
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0.00
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Actual Points From Mash:
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0.00
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Evaporation Rate:
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10.00
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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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5.56
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Gal
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Pre-Boil Gravity:
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1.104
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SG
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24.64
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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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7.00
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Gal
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Water Needed Pre-Boil Gravity:
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1.083
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SG
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19.91
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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
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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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38.5
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5.00 lbs.
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Honey
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1.042
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0
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61.5
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8.00 lbs.
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Corn Sugar
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Generic
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1.046
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0
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Potential represented as SG per pound per gallon.
White Labs WLP715 Champagne
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Pitched From:
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Dry Pack
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Amount Pitched:
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20 mL
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Lag Time:
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10.00 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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0
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Primary Temperature:
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71 degrees F
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Original Gravity:
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1.118 SG
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27.63
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Plato
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Finishing Gravity:
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1.012 SG
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3.07
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Plato
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Generated with ProMash Brewing Software |
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