2003-01-10 Roy's Altbier 2
A ProMash Brewing Session Report
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Brewing Date:
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Friday January 10, 2003
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Head Brewer:
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Roy Roberts
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Asst Brewer:
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Recipe:
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Roy's Altbier 2
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BJCP Style and Style Guidelines
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08-C Koelsch & Altbier, Northern German Altbier
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Min OG:
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1.040
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Max OG:
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1.055
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Min IBU:
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25
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Max IBU:
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40
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Min Clr:
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11
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Max Clr:
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19
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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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5.00
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Total Grain (Lbs):
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11.00
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Anticipated OG:
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1.061
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Plato:
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14.95
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Anticipated SRM:
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6.5
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Anticipated IBU:
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28.3
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Brewhouse Efficiency:
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75
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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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1.069
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Plato:
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16.83
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Actual FG:
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1.019
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Plato:
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4.83
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Alc by Weight:
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5.14
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by Volume:
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6.62
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From Measured Gravities.
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ADF:
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71.3
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RDF:
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59.8
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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93 %
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Anticipated Points From Mash:
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60.90
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Actual Points From Mash:
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75.62
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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 First Wort 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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9.1
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1.00 lbs.
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Aromatic Malt
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Belgium
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1.036
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25
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90.9
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10.00 lbs.
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Pilsener
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Belgium
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1.037
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2
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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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2.00 oz.
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Hallertau Hersbrucker
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Whole
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3.70
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28.3
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First WH
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WYeast 1007 German Ale
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Mash Name:
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60_70 simple
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Total Grain Lbs:
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11.00
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Total Water Qts:
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11.00
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Before Additional Infusions
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Total Water Gal:
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2.75
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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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75.00 F
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Step Name
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Step
Time
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Rest
Time
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Start
Temp
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Stop
Temp
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Heat
Type
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Infuse
Temp
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Infuse
Amount
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Infuse
Ratio
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Beta Amylase
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1
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50
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143
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143
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Infuse
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156
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11.00
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1.00
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Alpha Amylase
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6
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30
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158
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156
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Infuse
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210
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3.81
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1.35
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Mashout
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10
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10
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177
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177
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Direct
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Total Water Qts:
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14.81
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After Additional Infusions
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Total Water Gal:
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3.70
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After Additional Infusions
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Total Mash Volume Gal:
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4.58
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After Additional Infusions
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Runnings Stopped At: 1.010 SG 2.56 Plato
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
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Pitched From:
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Starter
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Amount Pitched:
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0 mL
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Lag Time:
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0.00 hours
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Primary Fermenter:
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Glass
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Primary Type:
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Closed
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Days In Primary:
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8
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Primary Temperature:
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63 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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14
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Secondary Temperature:
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66 degrees F
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Original Gravity:
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1.069 SG
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16.83
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Plato
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Finishing Gravity:
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1.019 SG
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4.83
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Plato
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Bottling/Kegging Specifics
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Bottling Date:
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Sunday February 02, 2003
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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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73 F
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Amount In Bottles:
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3.30 Gallons
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Days Conditioned:
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0
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Carbonation Method:
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Natural
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Priming Medium Used:
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Corn Sugar
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Amount of Priming Used:
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2.66 Oz
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Amount of Liquid Added:
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0.14 Gal
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Long rest ~50 minutes around 143 degrees, then 30 min at 156 degrees, mashout at 165.
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Primary at 63 degrees using wet shirt for 8 days. Gravity 1.039 at racking to 2ndary.
Let ferment "dry" (no wet shirt) at 66 degrees to knock down gravity - vigorous 2ndary fermentation.
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Not bad considering the below grain problem - of course could be maltier.
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Beer, Beer, and More Beer mislabeled a bag of malt. I discovered this after growing my alt yeast starter, so I improvised this by adding a pound of aromatic malt.
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