08-31-2008 Irish Red Ale - JZ
A ProMash Brewing Session Report
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Brewing Date:
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Sunday August 31, 2008
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Head Brewer:
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John Subasavage
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Asst Brewer:
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Jennifer Twineham
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Recipe:
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Irish Red Ale - JZ
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BJCP Style and Style Guidelines
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09-D Scottish And Irish Ale, Irish Red Ale
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Min OG:
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1.044
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Max OG:
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1.060
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Min IBU:
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17
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Max IBU:
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28
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Min Clr:
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9
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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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12.19
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Anticipated OG:
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1.057
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Plato:
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13.98
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Anticipated SRM:
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17.9
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Anticipated IBU:
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26.8
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Brewhouse Efficiency:
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62
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%
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Wort Boil Time:
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90
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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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13.96
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Actual FG:
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1.016
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Plato:
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4.05
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Alc by Weight:
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4.18
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by Volume:
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5.37
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From Measured Gravities.
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ADF:
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70.9
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RDF:
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59.3
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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71 %
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Anticipated Points From Mash:
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56.78
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Actual Points From Mash:
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65.25
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Evaporation Rate:
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17.00
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Percent Per Hour
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Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:
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Pre-Boil Wort Size:
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6.71
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Gal
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Pre-Boil Gravity:
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1.042
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SG
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10.55
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Plato
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With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
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Water Needed Pre-Boil Wort Size:
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7.51
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Gal
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Water Needed Pre-Boil Gravity:
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1.038
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SG
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9.47
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Plato
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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 %
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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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92.3
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11.25 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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3.1
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0.38 lbs.
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Crystal 120L
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America
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1.033
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120
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3.1
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0.38 lbs.
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Crystal 40L
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America
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1.034
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40
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1.5
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0.19 lbs.
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Roasted Barley
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America
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1.028
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500
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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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1.25 oz.
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Goldings - E.K. - Pellets
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Pellet
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4.50
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26.8
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60 min
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Amount
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Name
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Type
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Time
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0.05 Oz
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5.2 pH Stabilizer
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Other
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60 Min.(mash)
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WYeast 1084 Irish Ale
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Mash Type:
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Single Step
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Heat Type:
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Infusion
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Grain Lbs:
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12.19
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Water Qts:
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14.00
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Before Additional Infusions
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Water Gal:
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3.50
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.15
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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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74 F
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Before Additional Infusions
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Rest
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Temp
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Time
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Dough In:
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166
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0 Min
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Saccharification Rest:
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153
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60 Min
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Mash-out Rest:
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168
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10 Min
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Sparge:
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0
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0 Min
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Additional Infusion Temperatures And Amounts
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Rest
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Amount
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Temp
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Mash Out:
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5.87 Qts of
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210 Degree Water Added
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Total Mash Volume Gal: 5.94 - After Additional Infusions
Runnings Stopped At: 1.010 SG 2.56 Plato
All temperature measurements are degrees Fahrenheit.
Recipe Efficiency Setting: 62 %
With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
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Target Volume (Gal):
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7.51
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Estimated OG:
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1.038
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Plato:
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9.47
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Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
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Target Volume (Gal):
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6.71
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Estimated OG:
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1.042
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Plato:
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10.55
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Post-Boil Targets:
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Target Volume (Gal):
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5.00
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Estimated OG:
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1.057
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Plato:
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13.98
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Recorded Actuals - Measurement Taken In Kettle:
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Recorded Volume (Gal):
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7.25
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Recorded OG:
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1.045
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Plato:
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11.19
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At 100 percent extraction from the maximum mash potential:
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Total Points:
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91.58
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Points From Mash:
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91.58
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Points From Extract/Sugar:
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0.00
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With the recipe efficiency setting, you should have achieved:
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Total Points:
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56.78
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Points From Mash:
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56.78
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Points From Extract/Sugar:
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0.00
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Actuals achieved were:
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Actual Points From Mash:
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65.25
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Actual Mash System Efficiency:
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71 %
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Grains were double crushed and added to strike H20. Mashed at 153 F for 60 minutes. Mashout was performed by adding ~1.5 gallons of boiling H2O to bring temp to ~166 F. Sparge H20 @ ~180 F was split into two so two sparges were performed. ~7.25 gallons of wort at SG = 1.045 was colllected.
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After wort was cooled to ~75 F, and transferred to primary (6 gallon carboy), it was placed in the fermentation chamber until it was 65 F (~4 hours). Then it was oxygenated with pure O2 for 2 minutes and the yeast (at room temperature) was pitched. Activity started within ~8 hours, with mild blow-off after 24 hours. Fermented for ~12 days at 68 F then the fermenter was cooled to 35 F to drop out any remaining yeast. The beer was racked to secondary (5 gallon carboy), almost to the top. Once the beer warmed up, it expanded pushing beer into the airlock (though none spilled out). After a week, the beer was racked to a corny keg (20080921) and force carbonated to 2.5 vol CO2.
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Tasted on 20080908 during gravity reading. Very nice malty flavor. Doesn't seem as sweet as the gravity would indicate (1.016 @ 60 F). 20080921 - excellent malty finish...definitely true to style!
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Generated with ProMash Brewing Software |