2006-09-23 Darien Ale

A ProMash Brewing Session Report

Brewing Date: Saturday September 23, 2006
Head Brewer: David Little
Asst Brewer:   
Recipe: Darien Ale

Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 4.00
Total Extract (Lbs): 4.86      
Anticipated OG: 1.034 Plato: 8.51
Anticipated SRM: 15.6        
Anticipated IBU: 18.3      
Wort Boil Time: 60  Minutes   

Actual OG: 1.030 Plato: 7.56   
Actual FG: 1.010 Plato: 2.56   
Alc by Weight: 2.05 by Volume: 2.62 From Measured Gravities.
ADF: 66.1 RDF: 54.9 Apparent & Real Degree of Fermentation.

% Amount Name Origin Potential SRM
15.4 0.75 lbs.  Briess DME- Amber America 1.046 13
67.9 3.30 lbs.  Briess LME- Amber America 1.035 9
10.3 0.50 lbs.  Cara-Pils Dextrine Malt    1.033 2
5.1 0.25 lbs.  Roasted Barley America 1.028 450
1.3 0.06 lbs.  Peated Malt Great Britain 1.038 5

Potential represented as SG per pound per gallon.

Amount Name Form Alpha IBU Boil Time
0.70 oz.  Cascade Pellet 5.30 18.3 60 min

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

White Labs WLP028 Edinburgh Ale

Fermentation Specifics
Pitched From: Starter
Amount Pitched: 2000 mL
Lag Time: 0.00 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: 21
Secondary Temperature: 60 degrees F

Original Gravity: 1.030 SG 7.56 Plato
Finishing Gravity: 1.010 SG 2.56 Plato

Bottling/Kegging Specifics
Bottling Date: Saturday October 28, 2006
Desired Carbonation Level: 2.45 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: 4.01 Oz
Amount of Liquid Added: 0.14 Gal

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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