03-22-2003 April Ale
A ProMash Brewing Session Report
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Brewing Date:
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Saturday March 22, 2003
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Head Brewer:
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Marc Morency
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Head Taster:
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Carol Morency
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Recipe:
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Spring Pale Ale
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BJCP Style and Style Guidelines
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06-A American Pale Ales, American Pale Ale
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Min OG:
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1.045
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Max OG:
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1.056
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Min IBU:
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20
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Max IBU:
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40
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Min Clr:
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4
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Max Clr:
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11
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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3.00
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Total Grain (Lbs):
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7.35
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Anticipated OG:
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1.048
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Plato:
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11.85
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Anticipated SRM:
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10.7
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Anticipated IBU:
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44.4
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Brewhouse Efficiency:
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30
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%
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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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1.048
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Plato:
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11.85
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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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3.89
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by Volume:
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4.96
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From Measured Gravities.
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ADF:
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78.4
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RDF:
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65.1
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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30 %
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Anticipated Points From Mash:
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1.53
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Actual Points From Mash:
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1.53
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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: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
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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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89.8
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6.60 lbs.
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Light Liquid Malt Extract
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1.035
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7
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10.2
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0.75 lbs.
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Crystal 60L
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America
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1.034
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60
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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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1.50 oz.
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Northern Brewer
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Pellet
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7.50
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36.7
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40 min
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0.50 oz.
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Amarillo Gold
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Pellet
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8.30
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4.7
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15 min
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0.50 oz.
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Amarillo Gold
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Pellet
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8.30
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3.0
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5 min
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0.50 oz.
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Willamette
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Whole
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5.00
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0.0
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Dry Hop
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White Labs WLP001 California Ale
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Pitched From:
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Pitchable Flask
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Amount Pitched:
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125 mL
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Lag Time:
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10.00 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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10
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Primary Temperature:
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68 degrees F
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Secondary Fermenter:
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Glass
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Secondary Type:
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Closed
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Days In Secondary:
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25
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Secondary Temperature:
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73 degrees F
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Original Gravity:
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1.048 SG
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11.85
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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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Did not mash. Steeped grains in small pot with quart and a half of water.
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This one stalled out in the secondary. I noticed this on the 12th day. I checked the temp and it was 66 degrees F. Too cold! Moved the beer into the warmer kitchen and the yeast kicked in right away. Actually had everything ready to go to bottle because I figured it had been so long that the beer had to be done fermenting. The fermentation lock started bubbling while I was finishing cleaning bottles. Oops! Checked the gravity and it was 1.020 which was about 10 points too high. The beer ended up finishing at 1.009 whcih is much better!
This batch filled 41 bottles. I still drink too much out the fermenter.
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Nice and spicy out of the secondary. Sweet in the middle with a decent bitter kick at the end. Very drinkable pale ale. I really like the spicy hops.
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Stuck fermentation that resolved itself.
I tried to use Bitburger bottles and the crowns didn't fit. Tossed them out. Sanitized additional American bottles to make up the difference.
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Generated with ProMash Brewing Software |