2007-08-05 Hot Trod
A ProMash Brewing Session Report
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Brewing Date:
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Sunday August 05, 2007
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Head Brewer:
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David Little
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Asst Brewer:
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Recipe:
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Hot Trod
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Batch Size (Gal):
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5.50
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Wort Size (Gal):
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5.50
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Total Grain (Lbs):
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18.50
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Anticipated OG:
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1.077
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Plato:
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18.57
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Anticipated SRM:
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6.9
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Anticipated IBU:
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312.1
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Brewhouse Efficiency:
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60
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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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1.080
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Plato:
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19.33
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Actual FG:
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1.014
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Plato:
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3.57
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Alc by Weight:
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6.83
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by Volume:
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8.76
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From Measured Gravities.
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ADF:
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81.5
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RDF:
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68.1
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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62 %
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Anticipated Points From Mash:
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68.29
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Actual Points From Mash:
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70.79
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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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86.5
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16.00 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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5.4
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1.00 lbs.
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Corn Sugar
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Generic
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1.046
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0
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5.4
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1.00 lbs.
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Cara-Pils Dextrine Malt
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1.033
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2
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2.7
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0.50 lbs.
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Crystal 40L
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America
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1.034
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40
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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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1.50 oz.
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Chinook
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Whole
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13.10
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54.3
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Mash H
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2.40 oz.
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Warrior
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Whole
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17.50
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165.9
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90 min
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0.50 oz.
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Chinook
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Whole
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13.10
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25.9
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90 min
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0.90 oz.
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Simcoe
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Whole
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13.20
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38.3
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45 min
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0.90 oz.
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Columbus
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Whole
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16.80
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27.7
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30 min
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2.25 oz.
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Centennial
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Whole
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9.10
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0.0
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0 min
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1.00 oz.
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Simcoe
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Whole
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13.20
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0.0
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0 min
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3.00 oz.
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Columbus
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Whole
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16.80
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0.0
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Dry Hop
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2.00 oz.
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Simcoe
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Whole
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13.20
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0.0
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Dry Hop
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1.75 oz.
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Centennial
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Whole
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9.10
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0.0
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Dry Hop
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WYeast 1056 Amercan Ale/Chico
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Mash Name:
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Total Grain Lbs:
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17.50
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Total Water Qts:
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22.00
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Before Additional Infusions
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Total Water Gal:
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5.50
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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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75.00 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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Sacc Rest
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5
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60
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151
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151
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Infuse
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163
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22.00
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1.26
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Mash Out
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5
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10
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164
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164
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Infuse
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210
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7.21
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1.67
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Total Water Qts:
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29.21
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After Additional Infusions
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Total Water Gal:
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7.30
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After Additional Infusions
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Total Mash Volume Gal:
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8.70
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After Additional Infusions
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Runnings Stopped At: 1.010 SG 2.56 Plato
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
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Water Needed For Brewing Session
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Sparge Amount:
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5.25
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Sparge Deadspace:
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0.00
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Total Into Mash:
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5.25
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Total Grain Lbs:
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17.50
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Qts Per Lbs:
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1.67
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Total From Mash:
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5.20
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Mash Gallons:
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7.30
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Grain Absorption:
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2.10
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Amount Lost in Lauter Tun Deadspace, Grant and Misc. to Kettle:
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0.75
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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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9.70
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Boil Time (min):
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90
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Evaporation Rate:
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20.00
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Amount after Boil:
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6.79
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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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0.00
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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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5.79
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Amount After Cooling (4 perc.):
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5.56
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Grain absorption rate is: 0.12 (Gallons Per Lbs)
Evaporation rate is Percent per Hour
This formulation will yield 5.56 gallons of fermentable wort.
You will need 12.55 gallons of water for the complete brewing session.
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Pitched From:
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Starter
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Amount Pitched:
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2000 mL
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Lag Time:
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3.00 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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8
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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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13
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Secondary Temperature:
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60 degrees F
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Original Gravity:
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1.080 SG
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19.33
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Plato
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Finishing Gravity:
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1.014 SG
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3.57
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Plato
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Bottling/Kegging Specifics
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Bottling Date:
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Sunday August 26, 2007
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Desired Carbonation Level:
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2.60 Volumes CO2
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Fermentation Temperature:
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68 F
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Amount Kegged:
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5.00 Gallons
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Days Conditioned:
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13
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Carbonation Method:
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Forced
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Carbonation Temperature:
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42 F
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Pressure Used:
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14.43 Psi
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Mash grains with Chinook mash hops.
Collect wort
Boil 90 minutes adding hops as indicated.
Chill to 68 deg F and transfer to fermentation vessel. Oxygenate with two separate 20-30 sec bursts of O2. Pitch large starter (2L or more) of Cal Ale yeast. Ferment at 68 deg F for one week.
Transfer to secondary and add dry hops. Secondary at 68 deg F for two weeks.
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Generated with ProMash Brewing Software |