08-02-2008 Terrapin Rye Pale Ale Clone

A ProMash Brewing Session Report

Brewing Date: Saturday August 02, 2008
Head Brewer: John Subasavage
Asst Brewer: Jennifer Twineham
Recipe: Terrapin Rye Pale Ale Clone


BJCP Style and Style Guidelines
10-A American Ale, American Pale Ale

Min OG: 1.045 Max OG: 1.060   
Min IBU: 30 Max IBU: 54   
Min Clr: 5 Max Clr: 14  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 11.50      
Anticipated OG: 1.053 Plato: 13.02
Anticipated SRM: 7.1        
Anticipated IBU: 59.0      
Brewhouse Efficiency: 70  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.054 Plato: 13.33   
Actual FG: 1.012 Plato: 3.02   
Alc by Weight: 4.35 by Volume: 5.56 From Measured Gravities.
ADF: 77.4 RDF: 64.4 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 75 %
Anticipated Points From Mash: 52.69
Actual Points From Mash: 56.68


Pre-Boil Amounts
Evaporation Rate: 15.00 Percent Per Hour

Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:

Pre-Boil Wort Size: 6.47 Gal      
Pre-Boil Gravity: 1.045 SG 11.14 Plato

With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Water Needed Pre-Boil Wort Size: 7.91 Gal      
Water Needed Pre-Boil Gravity: 1.037 SG 9.18 Plato


Formulas Used
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 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
65.2 7.50 lbs.  Pale Malt(2-row) Great Britain 1.038 3
8.7 1.00 lbs.  Munich Malt - Light Germany 1.037 7
19.6 2.25 lbs.  Rye Malt Germany 1.030 4
4.3 0.50 lbs.  Victory Malt America 1.034 25
2.2 0.25 lbs.  Honey Malt Canada 1.030 18

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
0.75 oz.  Magnum - Pellets Pellet 13.40 44.4 60 min
0.75 oz.  Fuggle Whole 6.00 9.2 30 min
0.50 oz.  Goldings - E.K. - Pellets Pellet 4.50 3.3 20 min
0.50 oz.  Goldings - E.K. - Pellets Pellet 4.50 2.0 10 min
1.00 oz.  Cascade - Pellets Pellet 5.10 0.0 0 min
1.00 oz.  Amarillo Gold Whole 9.80 0.0 Dry Hop
0.50 oz.  Columbus Whole 14.10 0.0 Dry Hop
0.50 oz.  Columbus - Pellets - BN Pellet 12.20 0.0 Dry Hop


Extras
Amount Name Type Time
0.05 Oz  5.2 pH Stabilizer Other 60 Min.(mash)


Yeast
Wyeast 2450 Denny's Favorite 50


Mash Schedule
Mash Type: Single Step   
Heat Type: Infusion   
Grain Lbs: 11.50   
Water Qts: 14.94 Before Additional Infusions
Water Gal: 3.73 Before Additional Infusions
Qts Water Per Lbs Grain: 1.30 Before Additional Infusions
Tun Thermal Mass: 0.00   
Grain Temp: 80 F Before Additional Infusions

Rest Temp Time
Dough In: 165 5 Min
Saccharification Rest: 154 60 Min
Mash-out Rest: 165 5 Min
Sparge: 0 0 Min

Additional Infusion Temperatures And Amounts
Rest Amount Temp
Mash Out: 4.21 Qts of 210 Degree Water Added


Total Mash Volume Gal: 5.71 - After Additional Infusions

Runnings Stopped At: 1.010 SG 2.56 Plato

All temperature measurements are degrees Fahrenheit.


Efficiency Specifics
Recipe Efficiency Setting: 70 %

With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Target Volume (Gal): 7.91      
Estimated OG: 1.037 Plato: 9.18

Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
Target Volume (Gal): 6.47      
Estimated OG: 1.045 Plato: 11.14

Post-Boil Targets:
Target Volume (Gal): 5.50      
Estimated OG: 1.053 Plato: 13.02

Recorded Actuals - Measurement Taken In Kettle:
Recorded Volume (Gal): 7.25      
Recorded OG: 1.043 Plato: 10.72

At 100 percent extraction from the maximum mash potential:
Total Points: 75.27
Points From Mash: 75.27
Points From Extract/Sugar: 0.00

With the recipe efficiency setting, you should have achieved:
Total Points: 52.69
Points From Mash: 52.69
Points From Extract/Sugar: 0.00

Actuals achieved were:
Actual Points From Mash: 56.68
Actual Mash System Efficiency: 75 %


Mash Notes
pH 5.2 Stabilizer and ~5 grams of gypsum were added to the mash. Grains were left to mash for 70 minutes, with a quick 5 minute mash out at ~160 F. After first runnings were collected, 2.5 gallons of sparge water was added and thoroughly stirred. Once runnings were being collected, another 2.5 gallons of sparge water (~175 F) were added to the mash tun (pseudo-fly sparging). A total of 7.25 gallons of wort with SG = 1.043 was collected in the brew kettle.


Fermentation Notes
After 12 days in the primary (fermented at 67 F for 7 days then ramped up ~1 degree per day to 75 F on day 12), the beer was racked over to a 5 gallon carboy. Because no room was available for dry-hopping (the carboy was nearly full), half of the batch was racked to another 5 gallon carboy for dry hopping. Given the split batch, half was dry hopped with Amarillo whole leaf hops and the other half was dry hopped with Columbus hops (1/2 oz whole leaf and 1/2 oz pellet) on 20080816. The final gravity was identical to that when the beer was racked to secondary (although significant CO2 was left in solution during racking which resulted in the airlock bubbling continuously). Beer was racked to aging tanks (5 gallon corny kegs) on 20080828. After aging and bottling a few individually, the batch will likely be combined.


Tasting Notes
Tasted on 20080828. The half that was dry hopped with Amarillo resembled Terrapin's Rye Pale Ale very well while the half that was dry hopped with Columbus had a perceived sweetness (not residual sugar because this half finished at 1.011 while the other half finished at 1.012). The Columbus batch lacked complexity compared to the Amarillo batch. When the two were blended equally, the result was more complex than the two alone and was my favorite. This batch will likely be combined after aging in the corny kegs. One gallon of each was primed to 2.5 vol CO2 and bottled. Then, the remaining ~1.5 gallons of each batch was combined into a corny keg. Once combined, one gallon was primed to 2.5 vol CO2 and bottled. The remaining ~2 gallons was force carbonated and served in the kegerator.




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