2006-11-26 Dalriada Export
A ProMash Brewing Session Report
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Brewing Date:
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Sunday November 26, 2006
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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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Dalriada Export
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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4.00
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Total Grain (Lbs):
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11.08
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Anticipated OG:
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1.055
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Plato:
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13.56
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Anticipated SRM:
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18.4
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Anticipated IBU:
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29.9
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Brewhouse Efficiency:
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30
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%
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Wort Boil Time:
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60
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Minutes
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Actual OG:
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1.064
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Plato:
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15.67
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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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5.15
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by Volume:
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6.61
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From Measured Gravities.
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ADF:
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77.2
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RDF:
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64.4
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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25 %
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Anticipated Points From Mash:
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10.34
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Actual Points From Mash:
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8.78
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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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56.0
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6.20 lbs.
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Generic LME - Amber
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Generic
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1.036
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9
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18.1
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2.00 lbs.
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Cara-Pils Dextrine Malt
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1.033
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2
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18.1
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2.00 lbs.
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Maris Otter Pale Ale Malt (2 Row)
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England
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1.039
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2
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4.5
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0.50 lbs.
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Melanoidin Malt
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1.033
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35
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2.3
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0.25 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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1.1
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0.13 lbs.
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Peated Malt
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Great Britain
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1.038
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5
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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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0.90 oz.
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Cascade
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Pellet
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5.60
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22.7
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60 min
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0.30 oz.
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Cascade
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Pellet
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5.30
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7.2
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60 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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1.00 Tsp
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Irish Moss
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Fining
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15 Min.(boil)
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WYeast 1728 Scottish Ale
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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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4.88
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Water Qts:
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5.81
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Before Additional Infusions
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Water Gal:
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1.45
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.19
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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 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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0
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0 Min
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Saccharification Rest:
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158
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60 Min
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Mash-out Rest:
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0
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0 Min
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Sparge:
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170
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0 Min
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Total Mash Volume Gal: 1.84 - After Additional Infusions
Runnings Stopped At: 1.010 SG 2.56 Plato
All temperature measurements are degrees Fahrenheit.
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Pitched From:
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Starter
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Amount Pitched:
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200 mL
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Lag Time:
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24.00 hours
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Primary Fermenter:
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Plastic
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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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60 degrees F
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Secondary Fermenter:
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Plastic
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Secondary Type:
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Closed
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Days In Secondary:
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20
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Secondary Temperature:
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60 degrees F
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Original Gravity:
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1.064 SG
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15.67
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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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Thursday September 20, 1696
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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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62 F
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Amount In Bottles:
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5.00 Gallons
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Days Conditioned:
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0
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Carbonation Method:
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Natural
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Priming Medium Used:
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Corn Sugar
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Amount of Priming Used:
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4.41 Oz
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Amount of Liquid Added:
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0.14 Gal
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overshot OG by 10 points. Not sure where that came from ... higher efficiency in mash most likely.
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Overchilled on initial pitching. Left fermenter out in 70 deg F closet to start fermentation and then moved to cooler to ferment at 60 deg F.
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Bring mash water to 163 deg F. Add crushed grains and hold at 158 deg F for one hour. Strain the grains into the brewpot and sparge with 2 qts of 170 deg F water. Bring water to 4 gal and bring to a boil. Take off heat and add extract. Stir well and bring back to a boil.
Add bittering hops and boil for 45 minutes. Add Irish Moss and boil another 15 minutes (60 minute total boil time).
Whirlpool 5 minutes. Top off to 5 gals with cool water and chill to 70 deg F. Aerate well and pitch yeast. Ferment at 60 deg F. Make take as long as three weeks. Rack to secondary and continue to condition at 60 deg F for another two to three weeks till clear.
Boil 1.5 cups DME in 1 qt water and cool to room tempurature. Mix well with beer in bottling bucket and bottle. Let sit at about 70 deg F for a week to begin carbonation and then cold condition in refrigerator for 6 to 12 weeks.
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