2006-11-26 Dalriada Export

A ProMash Brewing Session Report

Brewing Date: Sunday November 26, 2006
Head Brewer: David Little
Asst Brewer:   
Recipe: Dalriada Export

Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 4.00
Total Grain (Lbs): 11.08      
Anticipated OG: 1.055 Plato: 13.56
Anticipated SRM: 18.4        
Anticipated IBU: 29.9      
Brewhouse Efficiency: 30  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.064 Plato: 15.67   
Actual FG: 1.014 Plato: 3.57   
Alc by Weight: 5.15 by Volume: 6.61 From Measured Gravities.
ADF: 77.2 RDF: 64.4 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 25 %
Anticipated Points From Mash: 10.34
Actual Points From Mash: 8.78

% Amount Name Origin Potential SRM
56.0 6.20 lbs.  Generic LME - Amber Generic 1.036 9
18.1 2.00 lbs.  Cara-Pils Dextrine Malt    1.033 2
18.1 2.00 lbs.  Maris Otter Pale Ale Malt (2 Row) England 1.039 2
4.5 0.50 lbs.  Melanoidin Malt    1.033 35
2.3 0.25 lbs.  Roasted Barley America 1.028 450
1.1 0.13 lbs.  Peated Malt Great Britain 1.038 5

Potential represented as SG per pound per gallon.

Amount Name Form Alpha IBU Boil Time
0.90 oz.  Cascade Pellet 5.60 22.7 60 min
0.30 oz.  Cascade Pellet 5.30 7.2 60 min

Amount Name Type Time
1.00 Tsp  Irish Moss Fining 15 Min.(boil)

WYeast 1728 Scottish Ale

Mash Schedule
Mash Type: Single Step   
Heat Type: Direct   
Grain Lbs: 4.88   
Water Qts: 5.81 Before Additional Infusions
Water Gal: 1.45 Before Additional Infusions
Qts Water Per Lbs Grain: 1.19 Before Additional Infusions
Tun Thermal Mass: 0.00   
Grain Temp: 80 F Before Additional Infusions

Rest Temp Time
Dough In: 0 0 Min
Saccharification Rest: 158 60 Min
Mash-out Rest: 0 0 Min
Sparge: 170 0 Min

Total Mash Volume Gal: 1.84 - After Additional Infusions

Runnings Stopped At: 1.010 SG 2.56 Plato

All temperature measurements are degrees Fahrenheit.

Fermentation Specifics
Pitched From: Starter
Amount Pitched: 200 mL
Lag Time: 24.00 hours

Primary Fermenter: Plastic
Primary Type: Closed
Days In Primary: 14
Primary Temperature: 60 degrees F

Secondary Fermenter: Plastic
Secondary Type: Closed
Days In Secondary: 20
Secondary Temperature: 60 degrees F

Original Gravity: 1.064 SG 15.67 Plato
Finishing Gravity: 1.014 SG 3.57 Plato

Bottling/Kegging Specifics
Bottling Date: Thursday September 20, 1696
Desired Carbonation Level: 2.60 Volumes CO2
Fermentation Temperature: 62 F

Amount In Bottles: 5.00 Gallons
Days Conditioned: 0
Carbonation Method: Natural
Priming Medium Used: Corn Sugar
Amount of Priming Used: 4.41 Oz
Amount of Liquid Added: 0.14 Gal

Mash Notes
overshot OG by 10 points. Not sure where that came from ... higher efficiency in mash most likely.

Fermentation Notes
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.

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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