2004-10-09 Amber Impromptu
A ProMash Brewing Session Report
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Brewing Date:
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Saturday October 09, 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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Amber Impromptu
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BJCP Style and Style Guidelines
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06-B American Pale Ales, American Amber 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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11
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Max Clr:
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18
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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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11.25
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Anticipated OG:
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1.058
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Plato:
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14.18
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Anticipated SRM:
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14.8
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Anticipated IBU:
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25.9
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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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1.015
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Plato:
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3.83
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Alc by Weight:
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4.32
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by Volume:
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5.54
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From Measured Gravities.
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ADF:
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72.7
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RDF:
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60.8
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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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57.61
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Actual Points From Mash:
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57.61
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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
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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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88.9
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10.00 lbs.
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Pale Malt(2-row)
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Belgium
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1.037
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3
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4.4
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0.50 lbs.
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Flaked Soft White Wheat
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America
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1.034
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2
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4.4
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0.50 lbs.
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CaraMunich (Dingemans)
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Belgium
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1.034
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47
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2.2
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0.25 lbs.
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Chocolate Malt (Dingemans)
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Belgium
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1.030
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340
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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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Cascade (Freshops 2001)
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Whole
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5.55
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23.9
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60 min
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0.50 oz.
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Cascade (Freshops 2001)
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Whole
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5.55
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2.0
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5 min
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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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11.25
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Total Water Qts:
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14.62
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Before Additional Infusions
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Total Water Gal:
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3.65
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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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144
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144
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Infuse
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155
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14.62
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1.30
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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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4.46
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1.70
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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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19.08
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After Additional Infusions
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Total Water Gal:
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4.77
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After Additional Infusions
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Total Mash Volume Gal:
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5.67
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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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15
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Primary Temperature:
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70 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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7
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Secondary Temperature:
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73 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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1.015 SG
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3.83
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Plato
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Total mash volume of about 4.3 gallons: mash in with 2 gals distilled and 1.3 gals tap water, infuse with 1 gallons distilled.
Relatively low volume sparge using tap water - final runnings 1.038 @ pH 5.3. Topped off runnings with about 1.5 gallons tap water.
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Hydrometer broke- uncertain FG
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Toasted about 3/4 lb of the pale malt in the oven
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