2007-09-30 Alpenrose IPA
A ProMash Brewing Session Report
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Brewing Date:
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Sunday September 30, 2007
|
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Head Brewer:
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9/30/07
|
|
Asst Brewer:
|
Lars
|
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Recipe:
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Alpenrose IPA
|
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BJCP Style and Style Guidelines
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14-B India Pale Ale, American IPA
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Min OG:
|
1.056
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Max OG:
|
1.075
|
|
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Min IBU:
|
40
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Max IBU:
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72
|
|
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Min Clr:
|
6
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Max Clr:
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15
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Color in SRM, Lovibond
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Batch Size (Gal):
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10.00
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Wort Size (Gal):
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10.00
|
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Total Grain (Lbs):
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24.50
|
|
|
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Anticipated OG:
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1.064
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Plato:
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15.74
|
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Anticipated SRM:
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9.5
|
|
|
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Anticipated IBU:
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59.3
|
|
|
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Brewhouse Efficiency:
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70
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%
|
|
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Wort Boil Time:
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90
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Minutes
|
|
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Actual OG:
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1.064
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Plato:
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15.77
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|
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Actual FG:
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1.015
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Plato:
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3.83
|
|
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Alc by Weight:
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5.09
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by Volume:
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6.53
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From Measured Gravities.
|
|
ADF:
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75.7
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RDF:
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63.3
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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77 %
|
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Anticipated Points From Mash:
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64.29
|
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Actual Points From Mash:
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70.86
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Evaporation Rate:
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17.50
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Percent Per Hour
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Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:
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Pre-Boil Wort Size:
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13.56
|
Gal
|
|
|
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Pre-Boil Gravity:
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1.047
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SG
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11.77
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Plato
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With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
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Water Needed Pre-Boil Wort Size:
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14.50
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Gal
|
|
|
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Water Needed Pre-Boil Gravity:
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1.044
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SG
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11.04
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Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Garetz
Additional Utilization Used For Mash Hoppings: -30 %
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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
|
|
69.4
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17.00 lbs.
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Pale Malt(2-row)
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Great Britain
|
1.038
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3
|
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24.5
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6.00 lbs.
|
Munich Malt
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Germany
|
1.037
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8
|
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2.0
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0.50 lbs.
|
Caramel Pils Malt
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Belgium
|
1.034
|
2
|
|
2.0
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0.50 lbs.
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CaraVienne Malt
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Belgium
|
1.034
|
22
|
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2.0
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0.50 lbs.
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CaraMunich Malt
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Belgium
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1.033
|
75
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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
|
|
0.25 oz.
|
Amarillo (2006)
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Whole
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7.98
|
2.2
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Mash H
|
|
0.25 oz.
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Cascade (2006)
|
Whole
|
4.61
|
1.3
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Mash H
|
|
0.25 oz.
|
Simcoe (2006)
|
Whole
|
13.20
|
3.7
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Mash H
|
|
1.00 oz.
|
Columbus (2006)
|
Whole
|
12.36
|
19.9
|
90 min
|
|
1.13 oz.
|
Cascade (2005)
|
Whole
|
4.32
|
6.8
|
60 min
|
|
1.00 oz.
|
Columbus (2006)
|
Whole
|
12.36
|
17.3
|
60 min
|
|
1.00 oz.
|
Amarillo (2005)
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Whole
|
8.25
|
6.3
|
30 min
|
|
1.00 oz.
|
Amarillo (2005)
|
Whole
|
8.25
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1.2
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15 min
|
|
1.00 oz.
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Cascade (2006)
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Whole
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4.61
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0.6
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15 min
|
|
1.00 oz.
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Amarillo (2006)
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Whole
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7.98
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0.0
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5 min
|
|
1.00 oz.
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Simcoe (2006)
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Whole
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13.20
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0.0
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5 min
|
|
0.75 oz.
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Amarillo (2006)
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Whole
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8.90
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0.0
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Dry Hop
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0.75 oz.
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Cascade (2006)
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Whole
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6.00
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0.0
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Dry Hop
|
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0.75 oz.
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Simcoe (2006)
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Whole
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13.20
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0.0
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Dry Hop
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Amount
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Name
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Type
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Time
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2.00 gm
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Calcium Chloride
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Other
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0 Days(mash)
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4.00 gm
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Chalk (CaCo3)
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Other
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0 Days(mash)
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3.00 gm
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Gypsum
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Other
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0 Days(mash)
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WYeast 1056 Amercan Ale/Chico
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Profile:
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Portland Bull Run
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Profile known for:
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everything
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Calcium(Ca):
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1.7 ppm
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Magnesium(Mg):
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0.6 ppm
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Sodium(Na):
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2.7 ppm
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Sulfate(SO4):
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0.5 ppm
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Chloride(Cl):
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1.6 ppm
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biCarbonate(HCO3):
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8.4 ppm
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pH:
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7.00
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Mash Type:
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Single Step
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Heat Type:
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Direct
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Grain Lbs:
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24.50
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Water Qts:
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36.75
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Before Additional Infusions
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Water Gal:
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9.19
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.50
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Before Additional Infusions
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Tun Thermal Mass:
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0.00
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Grain Temp:
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50 F
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Before Additional Infusions
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Rest
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Temp
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Time
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Dough In:
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0
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0 Min
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Saccharification Rest:
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152
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90 Min
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Mash-out Rest:
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0
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0 Min
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Sparge:
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0
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0 Min
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Total Mash Volume Gal: 11.15 - After Additional Infusions
Runnings Stopped At: 1.015 SG 3.85 Plato
All temperature measurements are degrees Fahrenheit.
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Water Needed For Brewing Session
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Sparge Amount:
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8.25
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Sparge Deadspace:
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0.00
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Total Into Mash:
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8.25
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Total Grain Lbs:
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24.50
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Qts Per Lbs:
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1.50
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Total From Mash:
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6.25
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Mash Gallons:
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9.19
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Grain Absorption:
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2.94
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Amount Lost in Lauter Tun Deadspace, Grant and Misc. to Kettle:
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0.00
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Top Up Water Added to Kettle:
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0.00
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Amount into Kettle:
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14.50
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Boil Time (min):
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90
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Evaporation Rate:
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17.50
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Amount after Boil:
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10.69
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Left in Kettle Deadspace:
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0.00
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Left in Hopback:
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0.00
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Left in Counterflow Chiller:
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0.00
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Left in Other Equipment / Other Absorption:
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0.25
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Amount to Chillers:
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10.44
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Amount After Cooling (4 perc.):
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10.02
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Grain absorption rate is: 0.12 (Gallons Per Lbs)
Evaporation rate is Percent per Hour
This formulation will yield 10.02 gallons of fermentable wort.
You will need 17.44 gallons of water for the complete brewing session.
Recipe Efficiency Setting: 70 %
With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
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Target Volume (Gal):
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14.50
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|
|
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Estimated OG:
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1.044
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Plato:
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11.04
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Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
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Target Volume (Gal):
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13.56
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|
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Estimated OG:
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1.047
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Plato:
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11.77
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Post-Boil Targets:
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Target Volume (Gal):
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10.00
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Estimated OG:
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1.064
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Plato:
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15.74
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Recorded Actuals - Measurement Taken In Kettle:
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Recorded Volume (Gal):
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13.60
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Recorded OG:
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1.052
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Plato:
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12.89
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At 100 percent extraction from the maximum mash potential:
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Total Points:
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91.85
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Points From Mash:
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91.85
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Points From Extract/Sugar:
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0.00
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With the recipe efficiency setting, you should have achieved:
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Total Points:
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64.29
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Points From Mash:
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64.29
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Points From Extract/Sugar:
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0.00
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Actuals achieved were:
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Actual Points From Mash:
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70.86
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Actual Mash System Efficiency:
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77 %
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Pitched From:
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Starter
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Amount Pitched:
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3 L
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Lag Time:
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12.00 hours
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Primary Fermenter:
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Plastic
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Primary Type:
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Open
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Days In Primary:
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4
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Primary Temperature:
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68 degrees F
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Secondary Fermenter:
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Stainless Steel
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Secondary Type:
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Closed
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Days In Secondary:
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10
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Secondary Temperature:
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61 degrees F
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Original Gravity:
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1.064 SG
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15.77
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Plato
|
|
Finishing Gravity:
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1.015 SG
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3.83
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Plato
|
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Bottling/Kegging Specifics
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Bottling Date:
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Thursday October 04, 2007
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Desired Carbonation Level:
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2.30 Volumes CO2
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Fermentation Temperature:
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68 F
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Amount Kegged:
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9.00 Gallons
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Days Conditioned:
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0
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Carbonation Method:
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Forced
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Carbonation Temperature:
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42 F
|
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Pressure Used:
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0.00 Psi
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Grain/Malt/Extract/Sugar
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Origin
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Recipe Lbs
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Lbs In Stock
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Lbs Needed
|
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Pale Malt(2-row)
|
Great Britain
|
17.00
|
20.00
|
0.00
|
|
Munich Malt
|
Germany
|
6.00
|
1.75
|
4.25
|
|
Caramel Pils Malt
|
Belgium
|
0.50
|
0.00
|
0.50
|
|
CaraVienne Malt
|
Belgium
|
0.50
|
1.00
|
0.00
|
|
CaraMunich Malt
|
Belgium
|
0.50
|
2.00
|
0.00
|
|
Hop
|
Origin
|
Recipe Oz
|
Oz In Stock
|
Oz Needed
|
|
Amarillo (2006) - Whole
|
USA, Yakima
|
0.25
|
2.00
|
0.00
|
|
Cascade (2006) - Whole
|
USA
|
0.25
|
2.00
|
0.00
|
|
Simcoe (2006) - Whole
|
Unknown
|
0.25
|
2.00
|
0.00
|
|
Columbus (2006) - Whole
|
USA
|
1.00
|
0.00
|
1.00
|
|
Cascade (2005) - Whole
|
USA
|
1.13
|
0.00
|
1.13
|
|
Columbus (2006) - Whole
|
USA
|
1.00
|
0.00
|
1.00
|
|
Amarillo (2005) - Whole
|
USA, Yakima
|
1.00
|
0.00
|
1.00
|
|
Amarillo (2005) - Whole
|
USA, Yakima
|
1.00
|
0.00
|
1.00
|
|
Cascade (2006) - Whole
|
USA
|
1.00
|
1.75
|
0.00
|
|
Amarillo (2006) - Whole
|
USA, Yakima
|
1.00
|
1.75
|
0.00
|
|
Simcoe (2006) - Whole
|
Unknown
|
1.00
|
1.75
|
0.00
|
|
Amarillo (2006) - Whole
|
USA, Yakima
|
0.75
|
0.75
|
0.00
|
|
Cascade (2006) - Whole
|
USA
|
0.75
|
0.75
|
0.00
|
|
Simcoe (2006) - Whole
|
Unknown
|
0.75
|
0.75
|
0.00
|
|
Extras
|
Recipe
|
In Stock
|
Needed
|
|
Calcium Chloride
|
2.00
|
288.00
|
0.00
|
|
Chalk (CaCo3)
|
4.00
|
88.00
|
0.00
|
|
Gypsum
|
3.00
|
33.00
|
0.00
|
|
Yeast
|
Recipe
|
In Stock
|
Needed
|
|
Amercan Ale/Chico - (WYeast 1056)
|
1.00
|
0.00
|
1.00
|
|
Hop HBU's
|
Origin
|
In Recipe
|
In Stock
|
Needed
|
|
Amarillo (2006) - Whole
|
USA, Yakima
|
2.00
|
15.96
|
0.00
|
|
Cascade (2006) - Whole
|
USA
|
1.15
|
9.23
|
0.00
|
|
Simcoe (2006) - Whole
|
Unknown
|
3.30
|
26.40
|
0.00
|
|
Columbus (2006) - Whole
|
USA
|
12.36
|
0.00
|
12.36
|
|
Cascade (2005) - Whole
|
USA
|
4.86
|
0.00
|
4.86
|
|
Columbus (2006) - Whole
|
USA
|
12.36
|
0.00
|
12.36
|
|
Amarillo (2005) - Whole
|
USA, Yakima
|
8.25
|
0.00
|
8.25
|
|
Amarillo (2005) - Whole
|
USA, Yakima
|
8.25
|
0.00
|
8.25
|
|
Cascade (2006) - Whole
|
USA
|
4.61
|
8.07
|
0.00
|
|
Amarillo (2006) - Whole
|
USA, Yakima
|
7.98
|
13.97
|
0.00
|
|
Simcoe (2006) - Whole
|
Unknown
|
13.20
|
23.10
|
0.00
|
|
Amarillo (2006) - Whole
|
USA, Yakima
|
6.67
|
6.67
|
0.00
|
|
Cascade (2006) - Whole
|
USA
|
4.50
|
4.50
|
0.00
|
|
Simcoe (2006) - Whole
|
Unknown
|
9.90
|
9.90
|
0.00
|
Good brew.
Mash was ok. Temp. ranged from 152 to 146-ish over the 90 min mash. OK but not great. Would like less heat loss.
Sparge was good - roughly 30-40 min. Hooking up the colander to the top of the MT worked well. Look into setting up the HLT and the sparge ring soon. I don't want to have to transfer a gallon of 170°F+ water every 3 minutes.
Hit target gravity and volume. Stopped runnings at 4P (1015). Ended up with 13.5 gal. of 1054 wort. Great.
Boil was uneventful. Added tons of hops. Missed the irish moss addition. Oops.
Cooling went fine. Collected plenty of hot water and added it to the hot tub. Good. No spills or lsot wort. Stopped cooling with about a half gallon wort/trub at the bottom. No need to get greedy.
Cooled to 72.
|
Pitched the full 3L starter. Seemed like it peaked last night but should be close enough.
Aerated ~45 min. New stone & filter worked good. Broke the filter already. Will need to krazy glue or just use a new one. Crap.
Set fridge at 68 ±2. Temp dropped to 66 by evening and then back up to 68 the next AM as fermentation started. Extremely vigorous by +27h. Can see lots of bubbles through the plastic fermenter.
Will need to watch closely. Fermenter top does not seal so it is technically an open fermentation. Once completed, rack to 10 gal. keg, dry hop & set in cooling fridge for 2 weeks. Then rack to 5 gal kegs.
|
Ales: Pitching Rate of 0.5 to 1e6 cells/mL/°P
With 16°P...need 8-16 e6 cells/mL in starter
Use Pitch Rate Calculator
(http://www.wyeastlab.com/hb_pitchrate.cfm)
Assume stir plate & WYeast Activator pack.
Need 0.75 gal (3L) starter
|
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