2006-10-07 Reiver Ale

A ProMash Brewing Session Report

Brewing Date: Saturday October 07, 2006
Head Brewer: David Little
Asst Brewer:   
Recipe: Reiver Ale

Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 3.50
Total Grain (Lbs): 6.53      
Anticipated OG: 1.042 Plato: 10.53
Anticipated SRM: 18.3        
Anticipated IBU: 26.2      
Brewhouse Efficiency: 30  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.044 Plato: 10.96   
Actual FG: 1.012 Plato: 3.07   
Alc by Weight: 3.29 by Volume: 4.21 From Measured Gravities.
ADF: 72.0 RDF: 59.9 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 14 %
Anticipated Points From Mash: 1.73
Actual Points From Mash: 0.83

% Amount Name Origin Potential SRM
86.1 5.63 lbs.  Generic LME - Amber Generic 1.036 9
7.7 0.50 lbs.  Cara-Pils Dextrine Malt    1.033 2
4.8 0.31 lbs.  Roasted Barley America 1.028 450
1.4 0.09 lbs.  Peated Malt Great Britain 1.038 5

Potential represented as SG per pound per gallon.

Amount Name Form Alpha IBU Boil Time
1.00 oz.  Cascade Pellet 5.60 26.2 60 min

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

White Labs WLP028 Edinburgh Ale

Mash Schedule
Mash Type: Single Step   
Heat Type: Infusion   
Grain Lbs: 0.91   
Water Qts: 2.00 Before Additional Infusions
Water Gal: 0.50 Before Additional Infusions
Qts Water Per Lbs Grain: 2.21 Before Additional Infusions
Tun Thermal Mass: 0.00   
Grain Temp: 80 F Before Additional Infusions

Rest Temp Time
Dough In: 165 0 Min
Saccharification Rest: 158 60 Min
Mash-out Rest: 0 0 Min
Sparge: 170 0 Min

Total Mash Volume Gal: 0.57 - After Additional Infusions

Runnings Stopped At: 1.010 SG 2.56 Plato

All temperature measurements are degrees Fahrenheit.

Fermentation Specifics
Pitched From: Slurry
Amount Pitched: 1000 mL
Lag Time: 1.00 hours

Primary Fermenter: Plastic
Primary Type: Closed
Days In Primary: 18
Primary Temperature: 60 degrees F

Secondary Fermenter: Glass
Secondary Type: Closed
Days In Secondary: 17
Secondary Temperature: 60 degrees F

Original Gravity: 1.044 SG 10.96 Plato
Finishing Gravity: 1.012 SG 3.07 Plato

Bottling/Kegging Specifics
Bottling Date: Saturday November 11, 2006
Desired Carbonation Level: 2.30 Volumes CO2
Fermentation Temperature: 60 F

Amount In Bottles: 5.00 Gallons
Days Conditioned: 0
Carbonation Method: Natural
Priming Medium Used: Corn Sugar
Amount of Priming Used: 3.51 Oz
Amount of Liquid Added: 0.14 Gal

Tasting Notes
At four weeks this seems to lack some body and the smoked malt is giving it a little astringency. Next time I'm leaving the smoked malt out.

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. 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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