2006-12-24 The Boars Rock
A ProMash Brewing Session Report
|
Brewing Date:
|
Sunday December 24, 2006
|
|
Head Brewer:
|
David Little
|
|
Asst Brewer:
|
|
|
Recipe:
|
The Boars Rock
|
|
Batch Size (Gal):
|
5.00
|
Wort Size (Gal):
|
4.00
|
|
Total Grain (Lbs):
|
16.63
|
|
|
|
Anticipated OG:
|
1.113
|
Plato:
|
26.61
|
|
Anticipated SRM:
|
21.8
|
|
|
|
Anticipated IBU:
|
34.0
|
|
|
|
Brewhouse Efficiency:
|
30
|
%
|
|
|
Wort Boil Time:
|
60
|
Minutes
|
|
|
Actual OG:
|
1.115
|
Plato:
|
26.99
|
|
|
Actual FG:
|
1.040
|
Plato:
|
9.99
|
|
|
Alc by Weight:
|
7.66
|
by Volume:
|
10.08
|
From Measured Gravities.
|
|
ADF:
|
63.0
|
RDF:
|
54.2
|
Apparent & Real Degree of Fermentation.
|
|
Actual Mash System Efficiency:
|
58 %
|
|
Anticipated Points From Mash:
|
12.02
|
|
Actual Points From Mash:
|
23.34
|
|
%
|
Amount
|
Name
|
Origin
|
Potential
|
SRM
|
|
66.2
|
11.00 lbs.
|
Generic DME - Light
|
Generic
|
1.046
|
8
|
|
15.0
|
2.50 lbs.
|
Maris Otter Pale Ale Malt (2 Row)
|
England
|
1.039
|
2
|
|
12.0
|
2.00 lbs.
|
Cara-Pils Dextrine Malt
|
|
1.033
|
2
|
|
4.5
|
0.75 lbs.
|
Melanoidin Malt
|
|
1.033
|
35
|
|
1.5
|
0.25 lbs.
|
Roasted Barley
|
Great Britain
|
1.029
|
500
|
|
0.8
|
0.13 lbs.
|
Scottish Peated Malt
|
|
1.038
|
5
|
Potential represented as SG per pound per gallon.
|
Amount
|
Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
22.68 g.
|
Kent Goldings
|
Pellet
|
5.00
|
13.5
|
60 min
|
|
28.35 g.
|
Kent Goldings
|
Pellet
|
4.10
|
13.9
|
60 min
|
|
5.67 g.
|
Northern Brewer
|
Pellet
|
9.80
|
6.6
|
60 min
|
WYeast 1728 Scottish Ale
|
Mash Type:
|
Single Step
|
|
|
Heat Type:
|
Infusion
|
|
|
Grain Lbs:
|
5.63
|
|
|
Water Qts:
|
8.44
|
Before Additional Infusions
|
|
Water Gal:
|
2.11
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
|
1.50
|
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: 2.56 - After Additional Infusions
Runnings Stopped At: 1.010 SG 2.56 Plato
All temperature measurements are degrees Fahrenheit.
|
Bottling/Kegging Specifics
|
|
Bottling Date:
|
Sunday February 18, 2007
|
|
Desired Carbonation Level:
|
2.00 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:
|
2.71 Oz
|
|
Amount of Liquid Added:
|
0.14 Gal
|
Pitched wort on yeast cake from last two Scottish Ale batches (80/- and heather ale). Aerated for almost 60 seconds. Fermantation started quickly and was VERY active. Close to 1/2 gallon of wort was blown out through airlock. Maybe I should have reduced the yeast cake or backed off the aeration.
Went ahead and racked to secondary at 8 days. Still signs fo active fermentation. Gravity: 1.050
Afer racking the fermentation seemed to stop at 1.040. After 30 more days I pitched a pack of Safale US-56 (rehydrated in some sterile water). I'll let it go another week and see if the gravity drops any more. If not, I'll bottle in a couple weeks and let it age.
Additional yeast had no effect on FG.
|
|
Good flavor (though still sweet and slight alcoholic burn) at racking to secondary. This one will need some aging to mellow out as long as fermentation doesn't slow after racking. I'll make sure it still has plenty of yeast.
|
|
Not really a problem but forgot to add the Irish Moss.
|
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. 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.
|
Generated with ProMash Brewing Software |