02-07-2009 Mt Alafia Amber Ale #1
A ProMash Brewing Session Report
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Brewing Date:
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Saturday February 07, 2009
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Head Brewer:
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Dean Palmer
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Asst Brewer:
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Recipe:
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Mt Alafia Amber Ale #1
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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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20.00
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Anticipated OG:
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1.052
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Plato:
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12.77
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Anticipated SRM:
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10.2
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Anticipated IBU:
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24.7
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Brewhouse Efficiency:
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76
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%
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Wort Boil Time:
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90
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Minutes
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Actual OG:
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1.052
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Plato:
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12.77
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Actual FG:
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1.012
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Plato:
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3.07
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Alc by Weight:
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4.08
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by Volume:
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5.21
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From Measured Gravities.
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ADF:
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76.0
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RDF:
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63.2
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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74 %
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Anticipated Points From Mash:
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51.61
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Actual Points From Mash:
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49.93
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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: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 5 %
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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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57.5
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11.50 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
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10.0
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2.00 lbs.
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Biscuit Malt
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Belgium
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1.035
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24
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10.0
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2.00 lbs.
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Crystal 20L
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America
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1.035
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20
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10.0
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2.00 lbs.
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Munich Malt
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Germany
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1.037
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8
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5.0
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1.00 lbs.
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Amber Malt
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Great Britain
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1.032
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35
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5.0
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1.00 lbs.
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CaraFoam
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USA
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1.035
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2
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2.5
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0.50 lbs.
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Aromatic Malt
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Belgium
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1.036
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25
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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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0.70 oz.
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Yakima Magnum
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Pellet
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12.10
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20.7
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90 min
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0.45 oz.
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Goldings - E.K.
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Pellet
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4.20
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2.1
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30 min
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0.75 oz.
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Goldings - E.K.
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Pellet
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4.20
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1.9
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15 min
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0.30 oz.
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Willamette
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Pellet
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5.50
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0.0
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0 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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0.15 Oz
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Irish Moss
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Fining
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15 Min.(boil)
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DCL Yeast US-05 SafAle Dry Ale Yeast
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Profile:
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Pinellas County
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Profile known for:
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Calcium(Ca):
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65.0 ppm
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Magnesium(Mg):
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4.3 ppm
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Sodium(Na):
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21.9 ppm
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Sulfate(SO4):
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92.0 ppm
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Chloride(Cl):
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28.0 ppm
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biCarbonate(HCO3):
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129.9 ppm
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pH:
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7.70
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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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20.00
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Water Qts:
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30.00
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Before Additional Infusions
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Water Gal:
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7.50
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.50
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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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61 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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161
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0 Min
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Saccharification Rest:
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150
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60 Min
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Mash-out Rest:
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170
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20 Min
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Sparge:
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170
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20 Min
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Total Mash Volume Gal: 9.10 - After Additional Infusions
Runnings Stopped At: 1.010 SG 2.56 Plato
All temperature measurements are degrees Fahrenheit.
Recipe Efficiency Setting: 76 %
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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14.40
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Estimated OG:
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1.038
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Plato:
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9.42
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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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13.55
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Estimated OG:
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1.040
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Plato:
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9.99
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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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1.052
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Plato:
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12.77
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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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1.048
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Plato:
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11.83
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At 100 percent extraction from the maximum mash potential:
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Total Points:
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67.90
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Points From Mash:
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67.90
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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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51.61
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Points From Mash:
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51.61
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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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49.93
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Actual Mash System Efficiency:
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74 %
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Pitched From:
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Dry Pack
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Amount Pitched:
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200 mL
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Lag Time:
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12.00 hours
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Primary Fermenter:
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Stainless Steel
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Primary Type:
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Closed
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Days In Primary:
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14
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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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14
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Secondary Temperature:
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68 degrees F
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Original Gravity:
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1.052 SG
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12.77
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Plato
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Finishing Gravity:
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1.012 SG
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3.07
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Plato
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Toasted the Munich, 350 until starting to get golden brown (about 20min stirring every 2 min)
Can sub Yakima Magnum for Warrior as Magnum is the New Belgium choice.
This recipe is derived from our successful Fat Tire clone, and uses cheaper 2-row for the base instead of Maris Otter (no big deal) and also dry yeast instead of the Fat Tire proprietary strain. The goal is to make this version have a bit more sweetness and body, a bit less attenuation, and reduced bitterness. More like Boulder Beer's SIngleTrack.
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Generated with ProMash Brewing Software |