06-22-2005 Black Butte Porter
A ProMash Brewing Session Report
|
Brewing Date:
|
Wednesday June 22, 2005
|
|
Head Brewer:
|
Jeff McClain
|
|
Asst Brewer:
|
Jason Hoodenpyle
|
|
Recipe:
|
Black Butte Porter
|
|
Batch Size (Gal):
|
11.00
|
Wort Size (Gal):
|
11.00
|
|
Total Grain (Lbs):
|
21.10
|
|
|
|
Anticipated OG:
|
1.058
|
Plato:
|
14.25
|
|
Anticipated SRM:
|
20.3
|
|
|
|
Anticipated IBU:
|
37.4
|
|
|
|
Brewhouse Efficiency:
|
85
|
%
|
|
|
Wort Boil Time:
|
85
|
Minutes
|
|
|
Actual OG:
|
1.055
|
Plato:
|
13.60
|
|
|
Actual FG:
|
1.020
|
Plato:
|
5.15
|
|
|
Alc by Weight:
|
3.57
|
by Volume:
|
4.60
|
From Measured Gravities.
|
|
ADF:
|
62.1
|
RDF:
|
52.2
|
Apparent & Real Degree of Fermentation.
|
|
Actual Mash System Efficiency:
|
75 %
|
|
Anticipated Points From Mash:
|
57.91
|
|
Actual Points From Mash:
|
51.25
|
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 %
|
%
|
Amount
|
Name
|
Origin
|
Potential
|
SRM
|
|
88.9
|
18.75 lbs.
|
Pale Malt(2-row)
|
America
|
1.036
|
2
|
|
5.2
|
1.10 lbs.
|
Chocolate Malt
|
America
|
1.029
|
350
|
|
5.9
|
1.25 lbs.
|
Crystal 60L
|
America
|
1.034
|
60
|
Potential represented as SG per pound per gallon.
|
Amount
|
Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
1.00 oz.
|
Galena
|
Pellet
|
13.00
|
22.4
|
60 min
|
|
1.60 oz.
|
Cascade
|
Pellet
|
5.75
|
12.2
|
30 min
|
|
2.00 oz.
|
Tettnanger
|
Whole
|
4.50
|
2.8
|
5 min
|
|
Amount
|
Name
|
Type
|
Time
|
|
0.15 Oz
|
Irish Moss
|
Fining
|
15 Min.(boil)
|
WYeast 1099 Whitbread Ale
Generated with ProMash Brewing Software |