2003-10-12 Roy's Stout 5.0
A ProMash Brewing Session Report
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Brewing Date:
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Sunday October 12, 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 Stout 5.0
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BJCP Style and Style Guidelines
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16-A Stout, Dry Stout
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Min OG:
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1.035
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Max OG:
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1.050
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Min IBU:
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30
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Max IBU:
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50
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Min Clr:
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35
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Max Clr:
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90
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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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13.00
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Anticipated OG:
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1.067
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Plato:
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16.35
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Anticipated SRM:
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26.7
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Anticipated IBU:
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33.8
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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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1.072
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Plato:
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17.51
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Actual FG:
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1.021
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Plato:
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5.33
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Alc by Weight:
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5.24
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by Volume:
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6.76
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From Measured Gravities.
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ADF:
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69.6
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RDF:
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58.5
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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85 %
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Anticipated Points From Mash:
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66.92
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Actual Points From Mash:
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80.99
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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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7.7
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1.00 lbs.
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Flaked Barley
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America
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1.032
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2
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7.7
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1.00 lbs.
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Roasted Barley
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America
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1.028
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300
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84.6
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11.00 lbs.
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Pale Malt(2-row)
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Great Britain
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1.038
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3
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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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0.50 oz.
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Horizon
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Pellet
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11.00
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22.5
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First WH
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1.00 oz.
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Hallertauer - Freshops 2002
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Whole
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3.05
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11.3
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First WH
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Amount
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Name
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Type
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Time
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1.00 Oz
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Vanilla Extract
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Other
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0 Days(boil)
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DCL Yeast S-04 SafAle English Ale
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Mash Name:
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Single Infusion + Mash Out
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Total Grain Lbs:
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13.00
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Total Water Qts:
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16.38
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Before Additional Infusions
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Total Water Gal:
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4.09
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Before Additional Infusions
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Tun Thermal Mass:
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0.05
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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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Mash In
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0
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45
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145
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155
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Infuse
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157
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16.38
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1.26
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Mash out
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5
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30
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165
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165
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Infuse
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210
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4.22
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1.58
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Total Water Qts:
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20.60
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After Additional Infusions
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Total Water Gal:
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5.15
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After Additional Infusions
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Total Mash Volume Gal:
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6.19
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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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0
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Primary Temperature:
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68 degrees F
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Original Gravity:
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1.072 SG
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17.51
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Plato
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Finishing Gravity:
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1.021 SG
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5.33
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Plato
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Bottling/Kegging Specifics
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Bottling Date:
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Saturday October 18, 2003
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Desired Carbonation Level:
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1.90 Volumes CO2
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Fermentation Temperature:
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72 F
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Amount In Bottles:
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5.00 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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2.92 Oz
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Amount of Liquid Added:
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0.14 Gal
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First brew in the new apartment
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Despite leaving outside overnight (~60 degrees), the stopper blew out of the carboy.
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Somewhat sweet, estery. Not too bad. Erratic carbonation levels.
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10/17/00 addded 1 tsp CaCl2 to mash
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