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A ProMash Brewing Session Report
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Brewing Date:
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Sunday December 07, 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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Petes Wicked Ale
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BJCP Style and Style Guidelines
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10-D Brown Ale, American Brown Ale
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Min OG:
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1.040
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Max OG:
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1.060
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Min IBU:
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25
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Max IBU:
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60
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Min Clr:
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15
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Max Clr:
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22
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Color in SRM, Lovibond
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Batch Size (Gal):
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10.50
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Wort Size (Gal):
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10.50
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Total Grain (Lbs):
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23.75
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Anticipated OG:
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1.056
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Plato:
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13.89
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Anticipated SRM:
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18.7
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Anticipated IBU:
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29.0
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Brewhouse Efficiency:
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70
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%
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Wort Boil Time:
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85
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Minutes
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Actual OG:
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1.055
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Plato:
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13.57
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Actual FG:
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1.014
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Plato:
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3.57
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Alc by Weight:
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4.22
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by Volume:
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5.40
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From Measured Gravities.
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ADF:
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73.7
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RDF:
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61.4
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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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56.38
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Actual Points From Mash:
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57.62
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Evaporation Rate:
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12.00
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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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12.65
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Gal
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Pre-Boil Gravity:
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1.047
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SG
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11.62
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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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13.07
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Gal
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Water Needed Pre-Boil Gravity:
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1.045
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SG
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11.26
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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: TinsethTinseth Concentration Factor: 1.15
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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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88.4
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21.00 lbs.
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Pale Malt(2-row)
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America
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1.036
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2
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8.4
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2.00 lbs.
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Crystal 60L
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America
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1.034
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60
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3.2
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0.75 lbs.
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Chocolate Malt
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America
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1.029
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350
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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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2.25 oz.
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Brewer's Gold
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Whole
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7.00
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26.1
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60 min
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1.00 oz.
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Goldings - E.K.
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Whole
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4.75
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2.9
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10 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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0.32 Oz
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Irish Moss
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Fining
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15 Min.(boil)
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WYeast 1028 London Ale
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Mash Type:
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Single Step
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Heat Type:
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Direct
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Grain Lbs:
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23.75
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Water Qts:
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29.69
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Before Additional Infusions
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Water Gal:
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7.42
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.25
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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 F
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Before Additional Infusions
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Rest
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Temp
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Time
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Dough In:
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128
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10 Min
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Saccharification Rest:
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155
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60 Min
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Mash-out Rest:
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168
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20 Min
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Sparge:
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172
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15 Min
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Total Mash Volume Gal: 9.32 - After Additional Infusions
Runnings Stopped At: 1.010 SG 2.56 Plato
All temperature measurements are degrees Fahrenheit.
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Water Needed For Brewing Session
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Sparge Amount:
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9.00
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Sparge Deadspace:
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0.00
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Total Into Mash:
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9.00
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Total Grain Lbs:
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23.75
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Qts Per Lbs:
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1.25
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Total From Mash:
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4.57
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Mash Gallons:
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7.42
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Grain Absorption:
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2.85
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Amount Lost in Lauter Tun Deadspace, Grant and Misc. to Kettle:
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0.50
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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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13.07
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Boil Time (min):
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85
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Evaporation Rate:
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12.00
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Amount after Boil:
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10.85
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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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0.00
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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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10.60
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Amount After Cooling (4 perc.):
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10.18
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Grain absorption rate is: 0.12 (Gallons Per Lbs)
Evaporation rate is Percent per Hour
This formulation will yield 10.18 gallons of fermentable wort.
You will need 16.42 gallons of water for the complete brewing session.
Recipe Efficiency Setting: 70 %
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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13.07
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Estimated OG:
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1.045
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Plato:
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11.26
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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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12.65
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Estimated OG:
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1.047
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Plato:
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11.62
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Post-Boil Targets:
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Target Volume (Gal):
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10.50
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Estimated OG:
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1.056
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Plato:
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13.89
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Recorded Actuals - Measurement Taken In Kettle:
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Recorded Volume (Gal):
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11.00
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Recorded OG:
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1.055
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Plato:
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13.57
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At 100 percent extraction from the maximum mash potential:
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Total Points:
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80.55
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Points From Mash:
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80.55
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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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56.38
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Points From Mash:
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56.38
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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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57.62
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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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1 QTS
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Lag Time:
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0.00 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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20
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Primary Temperature:
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68 degrees F
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Secondary Fermenter:
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Stainless Steel
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Secondary Type:
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Closed
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Days In Secondary:
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10
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Secondary Temperature:
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68 degrees F
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Original Gravity:
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1.055 SG
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13.57
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Plato
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Finishing Gravity:
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1.014 SG
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3.57
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Plato
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1) 4.5 gal initial runnings @ 18.6 brix (1.075)
2) Sparged 7.5 gal.
3) Pre Boil top off 2 gal for final 13.2 gal @ 1.048 (11.8 brix).
4) Post Boil 11 gal 1.055 (13.8 Brix).
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1) Fermentation started 5-8 hours after pitching yeast.
2) Heavy krausen.
3) 12/27 Racked to keg 1.015 (7.8 Brix).
4) 1/24/2004 1.014
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First tasting on 1/24/2004. Darker and cloudier than commercial version. Not quite as bitter (may need more E.K. Goldings earlier in the brew??). Very good mouth feel and excellent head retention. Overall, turned out to be a very pleasant tasting brew. I actually like it better than the original commercial version.
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Pete's Wicked Ale (original brewery notes):
Color: Ruby Brown
Aroma: Roasted Caramel, Hop Bouquet
Body: Medium
Taste: surprisingly smooth. The initial malt sweetness is balanced perfectly with the hop, dispelling the myth that all dark beers are bitter.
Ingrediants: Pale and Caramel
Hops: Cascade and Brewers Gold
Specifications:
ABV: 5.3%
Calorie Content: 174
Carbohydrates: 17.7g
Original Gravity: 1.055
RDF: 60.1%
IBU: 18
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Generated with ProMash Brewing Software |
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