2004-12-12 Lou's Brews Irish Red Ale
A ProMash Brewing Session Report
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Brewing Date: |
Sunday December 12, 2004 |
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Head Brewer: |
Lou King |
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Asst Brewer: |
Batch 50 |
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Recipe: |
Lou's Brews Irish Red Ale |
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BJCP Style and Style Guidelines |
09-D Scottish And Irish Ale, Irish Red Ale
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Min OG: |
1.044 |
Max OG: |
1.060 |
|
|
Min IBU: |
17 |
Max IBU: |
28 |
|
|
Min Clr: |
9 |
Max Clr: |
18 |
Color in SRM, Lovibond |
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Batch Size (Gal): |
10.00 |
Wort Size (Gal): |
11.00 |
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Total Grain (Lbs): |
19.50 |
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|
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Anticipated OG: |
1.051 |
Plato: |
12.68 |
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Anticipated SRM: |
17.8 |
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|
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Anticipated IBU: |
24.4 |
|
|
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Brewhouse Efficiency: |
70 |
% |
|
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Wort Boil Time: |
75 |
Minutes |
|
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Actual OG: |
1.055 |
Plato: |
13.65 |
|
|
Actual FG: |
1.020 |
Plato: |
5.00 |
|
|
Alc by Weight: |
3.65 |
by Volume: |
4.70 |
From Measured Gravities. |
|
ADF: |
63.4 |
RDF: |
53.1 |
Apparent & Real Degree of Fermentation. |
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Actual Mash System Efficiency: |
87 %
|
|
Anticipated Points From Mash: |
51.24 |
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Actual Points From Mash: |
63.52 |
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% |
Amount |
Name |
Origin |
Potential |
SRM |
|
89.7 |
17.50 lbs. |
Pale Malt(2-row) |
Great Britain |
1.038 |
3 |
|
7.7 |
1.50 lbs. |
Crystal 20L |
America |
1.035 |
20 |
|
2.6 |
0.50 lbs. |
Roasted Barley |
Great Britain |
1.029 |
575 |
Potential represented as SG per pound per gallon.
|
Amount |
Name |
Form |
Alpha |
IBU |
Boil Time |
|
1.50 oz. |
Goldings - E.K. |
Pellet |
5.50 |
21.7 |
75 min |
|
1.00 oz. |
Goldings - E.K. |
Pellet |
5.50 |
2.7 |
10 min |
White Labs WLP005 British Ale
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Mash Type: |
Single Step |
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Heat Type: |
Direct |
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Grain Lbs: |
19.50 |
|
|
Water Qts: |
24.38 |
Before Additional Infusions |
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Water Gal: |
6.09 |
Before Additional Infusions |
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Qts Water Per Lbs Grain: |
1.25 |
Before Additional Infusions |
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Tun Thermal Mass: |
0.30 |
|
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Grain Temp: |
67 F |
Before Additional Infusions |
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Rest |
Temp |
Time |
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Dough In: |
171 |
0 Min |
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Saccharification Rest: |
151 |
60 Min |
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Mash-out Rest: |
168 |
10 Min |
|
Sparge: |
17 |
45 Min |
Total Mash Volume Gal: 7.66 - After Additional Infusions
Runnings Stopped At: 1.011 SG 2.79 Plato
All temperature measurements are degrees Fahrenheit.
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): |
13.51 |
|
|
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Estimated OG: |
1.038 |
Plato: |
9.49 |
Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
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Target Volume (Gal): |
13.54 |
|
|
|
Estimated OG: |
1.038 |
Plato: |
9.47 |
Post-Boil Targets:
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Target Volume (Gal): |
10.00 |
|
|
|
Estimated OG: |
1.051 |
Plato: |
12.68 |
Recorded Actuals - Measurement Taken In Kettle:
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Recorded Volume (Gal): |
13.00 |
|
|
|
Recorded OG: |
1.049 |
Plato: |
12.12 |
At 100 percent extraction from the maximum mash potential:
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Total Points: |
73.20 |
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Points From Mash: |
73.20 |
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Points From Extract/Sugar: |
0.00 |
With the recipe efficiency setting, you should have achieved:
|
Total Points: |
51.24 |
|
Points From Mash: |
51.24 |
|
Points From Extract/Sugar: |
0.00 |
Actuals achieved were:
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Actual Points From Mash: |
63.52 |
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Actual Mash System Efficiency: |
87 % |
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Pitched From: |
Starter |
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Amount Pitched: |
28 OZ |
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Lag Time: |
0.00 hours |
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Primary Fermenter: |
Stainless Steel |
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Primary Type: |
Closed |
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Days In Primary: |
14 |
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Primary Temperature: |
68 degrees F
|
|
Original Gravity: |
1.055 SG |
13.65 |
Plato |
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Finishing Gravity: |
1.020 SG |
5.00 |
Plato |
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Mashed in all grain except roasted barley. Added roasted barley to the top of the mash tun. I had read recently in Brew Your Own that the roasted barley tends to "stick" the mash and that this technique is a brewing trick to prevent that. It is definitely flowing smoother through the RIMS. It seems to be a little lighter in color than it was last week (batch 49) with the same grains, though -- not as red. |
Generated with ProMash Brewing Software |
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