2004-02-01 Roy's Stout 5.0
A ProMash Brewing Session Report
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Brewing Date:
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Sunday February 01, 2004
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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-D Stout, Foreign Extra Stout
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Min OG:
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1.050
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Max OG:
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1.075
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Min IBU:
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35
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Max IBU:
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70
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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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4.50
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Wort Size (Gal):
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4.50
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Total Grain (Lbs):
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14.00
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Anticipated OG:
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1.079
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Plato:
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19.07
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Anticipated SRM:
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44.4
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Anticipated IBU:
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56.0
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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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1.079
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Plato:
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19.07
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Actual FG:
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1.026
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Plato:
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6.57
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Alc by Weight:
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5.42
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by Volume:
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7.02
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From Measured Gravities.
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ADF:
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65.5
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RDF:
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55.5
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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70 %
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Anticipated Points From Mash:
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78.87
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Actual Points From Mash:
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78.87
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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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71.4
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10.00 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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14.3
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2.00 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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7.1
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1.00 lbs.
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Flaked Oats
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America
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1.033
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2
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7.1
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1.00 lbs.
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Pilsener
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Germany
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1.038
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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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Fuggle
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Pellet
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4.40
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37.9
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First WH
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1.00 oz.
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Goldings - E.K.
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Pellet
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4.22
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18.1
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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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62_70 infuse
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Total Grain Lbs:
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14.00
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Total Water Qts:
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15.00
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Before Additional Infusions
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Total Water Gal:
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3.75
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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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Beta Amylase
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3
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30
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149
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149
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Infuse
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163
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15.00
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1.07
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Alpha
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5
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30
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158
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158
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Infuse
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211
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3.02
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1.29
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mashout
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5
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30
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168
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168
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Infuse
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210
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4.96
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1.64
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Total Water Qts:
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22.98
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After Additional Infusions
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Total Water Gal:
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5.75
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After Additional Infusions
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Total Mash Volume Gal:
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6.87
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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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70 degrees F
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Original Gravity:
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1.079 SG
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19.07
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Plato
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Finishing Gravity:
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1.026 SG
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6.57
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Plato
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Bottling/Kegging Specifics
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Bottling Date:
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Sunday February 15, 2004
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Desired Carbonation Level:
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2.00 Volumes CO2
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Fermentation Temperature:
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68 F
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Amount In Bottles:
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4.50 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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2.75 Oz
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Amount of Liquid Added:
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0.14 Gal
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pretty nice at bottling time
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10/17/00 addded 1 tsp CaCl2 to mash
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