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Brewing Date:
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Saturday March 20, 2004
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Head Brewer:
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Jeff McClain
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Asst Brewer:
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Jason Hoodenpyle & Brian Callaway
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Recipe:
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Black Butte Porter 20 gallon
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BJCP Style and Style Guidelines
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15-A Porter, Robust Porter
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Min OG:
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1.050
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Max OG:
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1.065
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Min IBU:
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25
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Max IBU:
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45
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Min Clr:
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30
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Max Clr:
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90
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Color in SRM, Lovibond
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Batch Size (Gal):
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21.00
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Wort Size (Gal):
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21.00
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Total Grain (Lbs):
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42.75
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Anticipated OG:
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1.058
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Plato:
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14.23
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Anticipated SRM:
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21.2
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Anticipated IBU:
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36.3
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Brewhouse Efficiency:
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80
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%
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Wort Boil Time:
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75
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Minutes
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Actual OG:
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1.063
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Plato:
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15.44
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Actual FG:
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1.020
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Plato:
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4.96
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Alc by Weight:
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4.46
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by Volume:
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5.75
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From Measured Gravities.
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ADF:
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67.9
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RDF:
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57.0
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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92 %
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Anticipated Points From Mash:
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57.84
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Actual Points From Mash:
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66.69
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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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24.71
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Gal
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Pre-Boil Gravity:
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1.049
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SG
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12.19
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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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25.12
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Gal
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Water Needed Pre-Boil Gravity:
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1.048
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SG
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11.99
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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
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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88.9
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38.00 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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5.3
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2.25 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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5.8
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2.50 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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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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1.75 oz.
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Galena
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Pellet
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13.00
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20.5
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60 min
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3.25 oz.
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Cascade
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Pellet
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5.75
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13.0
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30 min
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3.50 oz.
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Tettnanger
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Pellet
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4.50
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2.8
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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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0.50 Oz
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Irish Moss
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Fining
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15 Min.(boil)
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WYeast 1099 Whitbread 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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42.75
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Water Qts:
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44.00
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Before Additional Infusions
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Water Gal:
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11.00
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.03
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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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162
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15 Min
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Saccharification Rest:
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152
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60 Min
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Mash-out Rest:
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162
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20 Min
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Sparge:
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172
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20 Min
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Total Mash Volume Gal: 14.42 - 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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19.50
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Sparge Deadspace:
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0.00
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Total Into Mash:
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19.50
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Total Grain Lbs:
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42.75
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Qts Per Lbs:
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1.03
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Total From Mash:
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5.87
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Mash Gallons:
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11.00
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Grain Absorption:
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5.13
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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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25.12
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Boil Time (min):
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75
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Evaporation Rate:
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12.00
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Amount after Boil:
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21.35
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Left in Kettle Deadspace:
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0.50
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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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20.85
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Amount After Cooling (4 perc.):
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20.02
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Grain absorption rate is: 0.12 (Gallons Per Lbs)
Evaporation rate is Percent per Hour
This formulation will yield 20.02 gallons of fermentable wort.
You will need 30.50 gallons of water for the complete brewing session.
Recipe Efficiency Setting: 80 %
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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25.12
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Estimated OG:
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1.048
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Plato:
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11.99
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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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24.71
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Estimated OG:
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1.049
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Plato:
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12.19
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Post-Boil Targets:
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Target Volume (Gal):
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21.00
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Estimated OG:
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1.058
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Plato:
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14.23
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Recorded Actuals - Measurement Taken In Ferementer:
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Recorded Volume (Gal):
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21.75
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+Losses (Gal):
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0.48
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Total Volume (Gal):
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22.23
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Recorded OG:
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1.063
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Plato:
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15.44
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At 100 percent extraction from the maximum mash potential:
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Total Points:
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72.30
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Points From Mash:
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72.30
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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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57.84
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Points From Mash:
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57.84
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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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66.69
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Actual Mash System Efficiency:
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92 %
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Pitched From:
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Liquid Pack
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Amount Pitched:
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1 QTS
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Lag Time:
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12.00 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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21
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Primary Temperature:
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69 degrees F
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Original Gravity:
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1.063 SG
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15.44
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Plato
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Finishing Gravity:
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1.020 SG
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4.96
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Plato
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Hit 11.0 gallons and over flowed the mashtun. Doughin @ 130'F. Hit 122'F. Raised to 157'F over 30 minutes. Hit 157'F and mash was 5.5ph. 25.5 Brix in 5 gallons on initial runings. 25.0 gallons preboil @ 12.75 Brix. 1.060 @ 82.0'F and 15.5 Brix (1.063 adjusted) OG in 21.0 gallons.
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Split 5 gallons off and fermented with Wyeast 1318 London Ale from single XL Slap pack.
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May want to try London Ale III (Wyeast 1318)
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Generated with ProMash Brewing Software |