01-03-1998 Company #1 Red Ale
A ProMash Brewing Session Report
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Brewing Date:
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Saturday January 03, 1998
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Head Brewer:
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Jeffrey Donovan
|
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Asst Brewer:
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|
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Recipe:
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Company #1 Red Ale
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BJCP Style and Style Guidelines
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06-B American Pale Ales, American Amber 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:
|
20
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Max IBU:
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40
|
|
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Min Clr:
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11
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Max Clr:
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18
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Color in SRM, Lovibond
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Batch Size (Gal):
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6.00
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Wort Size (Gal):
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6.00
|
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Total Grain (Lbs):
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11.63
|
|
|
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Anticipated OG:
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1.051
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Plato:
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12.63
|
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Anticipated SRM:
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12.9
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|
|
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Anticipated IBU:
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20.2
|
|
|
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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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75
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Minutes
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Actual OG:
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1.051
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Plato:
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12.63
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Actual FG:
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1.011
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Plato:
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2.87
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|
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Alc by Weight:
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4.10
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by Volume:
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5.24
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From Measured Gravities.
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ADF:
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77.3
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RDF:
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64.3
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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75 %
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Anticipated Points From Mash:
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51.02
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Actual Points From Mash:
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50.94
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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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7.38
|
Gal
|
|
|
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Pre-Boil Gravity:
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1.041
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SG
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10.34
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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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4.88
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Gal
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|
|
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Water Needed Pre-Boil Gravity:
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1.063
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SG
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15.38
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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: Garetz
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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
|
|
64.5
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7.50 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
|
|
21.5
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2.50 lbs.
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Munich Malt(light)
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America
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1.033
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10
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4.3
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0.50 lbs.
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Crystal 80L
|
|
1.033
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80
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4.3
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0.50 lbs.
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Cara-Pils Dextrine Malt
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|
1.033
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2
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4.3
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0.50 lbs.
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Wheat Malt
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America
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1.038
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2
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1.1
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0.13 lbs.
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Roasted Barley
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America
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1.028
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450
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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
|
|
0.50 oz.
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Cascade
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Whole
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5.75
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7.1
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60 min
|
|
0.50 oz.
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Centennial
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Whole
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10.50
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13.0
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60 min
|
|
0.50 oz.
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Cascade
|
Whole
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5.75
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0.0
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10 min
|
|
1.00 oz.
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Goldings - E.K.
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Whole
|
4.75
|
0.0
|
5 min
|
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Amount
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Name
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Type
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Time
|
|
0.10 Oz
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Irish Moss
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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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Profile:
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Ideal Pale Ale
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Profile known for:
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Pale Ale
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Calcium(Ca):
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110.0 ppm
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Magnesium(Mg):
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18.0 ppm
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Sodium(Na):
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17.0 ppm
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Sulfate(SO4):
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350.0 ppm
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Chloride(Cl):
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50.0 ppm
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biCarbonate(HCO3):
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0.0 ppm
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pH:
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7.00
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Mash Name:
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Demo Mash 1
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Total Grain Lbs:
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11.63
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Total Water Qts:
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12.00
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Before Additional Infusions
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Total Water Gal:
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3.00
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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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|
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Protein Rest
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5
|
30
|
122
|
120
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Infuse
|
130
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12.00
|
1.03
|
|
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Intermediate Rest
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5
|
30
|
140
|
138
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Infuse
|
210
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4.09
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1.38
|
|
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Saccharification R
|
25
|
30
|
154
|
152
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Decoc
|
212
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4.56
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0.65
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(Decoc Thickness)
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Mash Out
|
5
|
30
|
165
|
165
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Direct
|
|
|
|
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Total Water Qts:
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16.09
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After Additional Infusions
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Total Water Gal:
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4.02
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After Additional Infusions
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Total Mash Volume Gal:
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4.95
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After Additional Infusions
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Runnings Stopped At: 1.013 SG 3.32 Plato
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
Step Time for Decoction Steps represent how far back in time the Decoction was pulled.
Infusion amounts for Decoction Steps represent the amount pulled for the Decoction.
Infusion ratios for Decoction Steps represent the Decoction Thickness.
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Water Analysis - Regional Matching
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Profile Water Name: Ideal Pale Ale
Your Water Name: Marin Tap Water
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Ca
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Mg
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Na
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SO4
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Cl
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HCO3
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Target Water:
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110.0
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18.0
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17.0
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350.0
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50.0
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0.0
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Your Water (Before Dilutions):
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12.0
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10.0
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15.0
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17.0
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13.0
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74.0
|
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Your Water (After Dilutions):
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10.8
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9.0
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13.5
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15.3
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11.7
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66.6
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Difference:
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99.2
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9.0
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3.5
|
334.7
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38.3
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-66.6
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Dilution Rate: 0.10
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Grams
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Additions
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Per Gal
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Ca
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Mg
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Na
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SO4
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Cl
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Carb
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Gypsum:
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2.9
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178.4
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0.0
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0.0
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427.5
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0.0
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0.0
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Epsom Salt:
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2.0
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0.0
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52.2
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0.0
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206.0
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0.0
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0.0
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Canning Salt:
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0.0
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0.0
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0.0
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0.0
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0.0
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0.0
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0.0
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Baking Soda:
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0.2
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0.0
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0.0
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14.4
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0.0
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0.0
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37.8
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Calcium Chlr:
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0.2
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14.4
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0.0
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0.0
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0.0
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25.5
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0.0
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Chalk:
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0.2
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21.2
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0.0
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0.0
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0.0
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0.0
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31.7
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|
|
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Totals:
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5.30
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213.9
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52.2
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14.4
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633.5
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25.5
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69.5
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Adjust Mash Water - 4.02 Gallons (16.09 Quarts) with:
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0.41
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Ounces of Gypsum.
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CaSO4
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|
0.28
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Ounces of Epsom Salt
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MgSO4
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0.00
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Ounces of Canning Salt
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NaCL
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0.03
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Ounces of Baking Soda
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NaHCO3L
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|
0.03
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Ounces of Calcium Chloride
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CaCL
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|
0.03
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Ounces of Chalk
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CaCO3
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Adjust Sparge Water - 3.50 Gallons (14.00 Quarts) with:
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0.36
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Ounces of Gypsum.
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CaSO4
|
|
0.25
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Ounces of Epsom Salt
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MgSO4
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|
0.02
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Ounces of Baking Soda
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NaHCO3
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|
0.00
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Ounces of Canning Salt
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NaCL
|
|
0.02
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Ounces of Calcium Chloride
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CaCL
|
|
0.02
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Ounces of Chalk
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CaCO3
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Water Needed For Brewing Session
|
|
Sparge Amount:
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3.50
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Sparge Deadspace:
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1.25
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Total Into Mash:
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2.25
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Total Grain Lbs:
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11.63
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Qts Per Lbs:
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1.38
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Total From Mash:
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2.63
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Mash Gallons:
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4.02
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Grain Absorption:
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1.40
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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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0.50
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Amount into Kettle:
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4.88
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Boil Time (min):
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75
|
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Evaporation Rate:
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15.00
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Amount after Boil:
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3.96
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|
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Left in Kettle Deadspace:
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1.00
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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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2.71
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Amount After Cooling (4 perc.):
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2.60
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Grain absorption rate is: 0.12 (Gallons Per Lbs)
Evaporation rate is Percent per Hour
This formulation will yield 2.60 gallons of fermentable wort.
You will need 8.02 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:
|
Target Volume (Gal):
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4.88
|
|
|
|
Estimated OG:
|
1.063
|
Plato:
|
15.38
|
Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
|
Target Volume (Gal):
|
7.38
|
|
|
|
Estimated OG:
|
1.041
|
Plato:
|
10.34
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Post-Boil Targets:
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Target Volume (Gal):
|
6.00
|
|
|
|
Estimated OG:
|
1.051
|
Plato:
|
12.63
|
Recorded Actuals - Measurement Taken In Kettle:
|
Recorded Volume (Gal):
|
7.55
|
|
|
|
Recorded OG:
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1.040
|
Plato:
|
10.11
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At 100 percent extraction from the maximum mash potential:
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Total Points:
|
68.02
|
|
Points From Mash:
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68.02
|
|
Points From Extract/Sugar:
|
0.00
|
With the recipe efficiency setting, you should have achieved:
|
Total Points:
|
51.02
|
|
Points From Mash:
|
51.02
|
|
Points From Extract/Sugar:
|
0.00
|
Actuals achieved were:
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Actual Points From Mash:
|
50.94
|
|
Actual Mash System Efficiency:
|
75 %
|
|
Pitched From:
|
Slurry
|
|
Amount Pitched:
|
200 mL
|
|
Lag Time:
|
3.00 hours
|
|
Primary Fermenter:
|
Glass
|
|
Primary Type:
|
Closed
|
|
Days In Primary:
|
7
|
|
Primary Temperature:
|
68 degrees F
|
|
Secondary Fermenter:
|
Glass
|
|
Secondary Type:
|
Closed
|
|
Days In Secondary:
|
7
|
|
Secondary Temperature:
|
7 degrees F
|
|
Original Gravity:
|
1.051 SG
|
12.63
|
Plato
|
|
Finishing Gravity:
|
1.011 SG
|
2.87
|
Plato
|
|
Bottling/Kegging Specifics
|
|
Bottling Date:
|
Saturday January 17, 1998
|
|
Desired Carbonation Level:
|
2.00 Volumes CO2
|
|
Fermentation Temperature:
|
68 F
|
|
Amount In Bottles:
|
5.00 Gallons
|
|
Days Conditioned:
|
16
|
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Carbonation Method:
|
Natural
|
|
Priming Medium Used:
|
Corn Sugar
|
|
Amount of Priming Used:
|
3.05 Oz
|
|
Amount of Liquid Added:
|
0.14 Gal
|
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Grain/Malt/Extract/Sugar
|
Origin
|
Recipe Lbs
|
Lbs In Stock
|
Lbs Needed
|
|
Pale Malt(2-row)
|
America
|
7.50
|
0.00
|
7.50
|
|
Munich Malt(light)
|
America
|
2.50
|
0.00
|
2.50
|
|
Crystal 80L
|
|
0.50
|
0.00
|
0.50
|
|
Cara-Pils Dextrine Malt
|
|
0.50
|
0.00
|
0.50
|
|
Wheat Malt
|
America
|
0.50
|
0.00
|
0.50
|
|
Roasted Barley
|
America
|
0.13
|
0.00
|
0.13
|
|
Hop
|
Origin
|
Recipe Oz
|
Oz In Stock
|
Oz Needed
|
|
Cascade - Whole
|
USA
|
0.50
|
0.00
|
0.50
|
|
Centennial - Whole
|
USA
|
0.50
|
0.00
|
0.50
|
|
Cascade - Whole
|
USA
|
0.50
|
0.00
|
0.50
|
|
Goldings - E.K. - Whole
|
England
|
1.00
|
0.00
|
1.00
|
|
Extras
|
Recipe
|
In Stock
|
Needed
|
|
Irish Moss
|
0.10
|
0.00
|
0.10
|
|
Yeast
|
Recipe
|
In Stock
|
Needed
|
|
Amercan Ale/Chico - (WYeast 1056)
|
1.00
|
0.00
|
1.00
|
|
Mash went very well. Hop bags pulled from kettle at knockout. Whirpooled at knockout.
|
|
Target color falls high for this ale because it is intended as a Red Ale, for which the closest style match (for desired outcome) is American Pale Ale.
Very Malty, warm notes from the high amounts of Munich Malt.
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Generated with ProMash Brewing Software |