2006-09-23 Darien Ale
A ProMash Brewing Session Report
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Brewing Date:
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Saturday September 23, 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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Darien Ale
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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 Extract (Lbs):
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4.86
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Anticipated OG:
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1.034
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Plato:
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8.51
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Anticipated SRM:
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15.6
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Anticipated IBU:
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18.3
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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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1.030
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Plato:
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7.56
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Actual FG:
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1.010
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Plato:
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2.56
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Alc by Weight:
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2.05
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by Volume:
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2.62
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From Measured Gravities.
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ADF:
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66.1
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RDF:
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54.9
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Apparent & Real Degree of Fermentation.
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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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15.4
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0.75 lbs.
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Briess DME- Amber
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America
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1.046
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13
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67.9
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3.30 lbs.
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Briess LME- Amber
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America
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1.035
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9
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10.3
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0.50 lbs.
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Cara-Pils Dextrine Malt
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1.033
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2
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5.1
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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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1.3
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0.06 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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0.70 oz.
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Cascade
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Pellet
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5.30
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18.3
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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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White Labs WLP028 Edinburgh Ale
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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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0.00 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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21
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Secondary Temperature:
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60 degrees F
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Original Gravity:
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1.030 SG
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7.56
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Plato
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Finishing Gravity:
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1.010 SG
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2.56
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Plato
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Bottling/Kegging Specifics
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Bottling Date:
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Saturday October 28, 2006
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Desired Carbonation Level:
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2.45 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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4.01 Oz
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Amount of Liquid Added:
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0.14 Gal
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Bring 2 qts of 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. May 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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