2003-02-28 Large Cream Ale
A ProMash Brewing Session Report
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Brewing Date:
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Friday February 28, 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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Large Cream Ale
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BJCP Style and Style Guidelines
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03-C Light Ale, Cream Ale
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Min OG:
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1.044
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Max OG:
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1.055
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Min IBU:
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10
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Max IBU:
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22
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Min Clr:
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2
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Max Clr:
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4
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Color in SRM, Lovibond
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Batch Size (Gal):
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7.50
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Wort Size (Gal):
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7.50
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Total Grain (Lbs):
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15.50
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Anticipated OG:
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1.055
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Plato:
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13.58
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Anticipated SRM:
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3.4
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Anticipated IBU:
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18.1
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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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60
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Minutes
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Actual OG:
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1.057
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Plato:
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14.04
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Actual FG:
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1.014
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Plato:
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3.57
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Alc by Weight:
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4.42
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by Volume:
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5.67
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From Measured Gravities.
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ADF:
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74.5
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RDF:
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62.2
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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73 %
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Anticipated Points From Mash:
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48.91
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Actual Points From Mash:
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50.84
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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 %
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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58.1
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9.00 lbs.
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Lager Malt(2-row)
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America
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1.035
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2
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32.3
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5.00 lbs.
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Flaked Corn (Maize)
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America
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1.040
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1
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6.5
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1.00 lbs.
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Cane Sugar
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1.047
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0
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1.6
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0.25 lbs.
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Rice Hulls
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1.000
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0
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1.6
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0.25 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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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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1.00 oz.
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Saaz - Freshops
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Whole
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2.80
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7.3
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First WH
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0.50 oz.
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Cluster
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Pellet
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6.40
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9.2
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First WH
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0.50 oz.
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Tettnang, U.S.
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Pellet
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5.60
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1.5
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5 min
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Danstar Nottingham
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Mash Name:
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Twostep_60_70
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Total Grain Lbs:
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14.50
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Total Water Qts:
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10.00
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Before Additional Infusions
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Total Water Gal:
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2.50
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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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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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2
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40
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144
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141
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Infuse
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164
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10.00
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0.69
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Alpha Amylase
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2
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20
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158
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156
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Infuse
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211
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4.14
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0.98
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Mashout
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15
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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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14.14
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After Additional Infusions
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Total Water Gal:
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3.53
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After Additional Infusions
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Total Mash Volume Gal:
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4.69
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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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Dry Pack
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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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11
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Primary Temperature:
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69 degrees F
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Original Gravity:
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1.057 SG
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14.04
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Plato
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Finishing Gravity:
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1.014 SG
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3.57
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Plato
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Bottling/Kegging Specifics
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Bottling Date:
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Tuesday March 11, 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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69 F
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Amount In Bottles:
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6.20 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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4.83 Oz
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Amount of Liquid Added:
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0.14 Gal
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my second batch sparge. the second/final runnings were ~1.032
post-boil, pre-dilution: 1.072 with ~6 gallons
split into two carboys and diluted with cold tap water
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used 2x11g Danstar Nottingham
took off nicely, finished in about 5 days fermenting in kitchen at 70 degrees
moved to bedroom for 6 days to chill a bit at 68 degrees
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nice and dry, good hop character
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