12-27-2008 APA - Strong
A ProMash Brewing Session Report
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Brewing Date:
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Saturday December 27, 2008
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Head Brewer:
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John Subasavage
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Asst Brewer:
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Recipe:
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APA - Strong
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BJCP Style and Style Guidelines
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10-A American Ale, American Pale Ale
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Min OG:
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1.045
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Max OG:
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1.060
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Min IBU:
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30
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Max IBU:
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54
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Min Clr:
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5
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Max Clr:
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14
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.50
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Wort Size (Gal):
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5.50
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Total Grain (Lbs):
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10.75
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Anticipated OG:
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1.049
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Plato:
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12.24
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Anticipated SRM:
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7.9
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Anticipated IBU:
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33.7
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Brewhouse Efficiency:
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67
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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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1.049
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Plato:
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12.21
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Actual FG:
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1.010
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Plato:
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2.56
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Alc by Weight:
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4.05
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by Volume:
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5.17
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From Measured Gravities.
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ADF:
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79.0
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RDF:
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65.6
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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79 %
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Anticipated Points From Mash:
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49.40
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Actual Points From Mash:
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58.59
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Evaporation Rate:
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15.00
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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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6.47
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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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10.47
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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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6.72
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Gal
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Water Needed Pre-Boil Gravity:
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1.040
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SG
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10.09
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Plato
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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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93.0
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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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2.3
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0.25 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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4.7
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0.50 lbs.
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CaraMunich 45
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France
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1.034
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45
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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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Columbus - Pellets - BN
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Pellet
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12.20
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27.3
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60 min
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0.50 oz.
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Centennial
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Whole
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8.00
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4.3
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15 min
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0.50 oz.
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Cascade
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Whole
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5.90
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2.0
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5 min
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1.00 oz.
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Cascade
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Whole
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5.90
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0.0
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0 min
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1.50 oz.
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Centennial
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Whole
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8.00
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0.0
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Dry Hop
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Amount
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Name
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Type
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Time
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9.00 gm
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Gypsum
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Other
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60 Min.(mash)
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Safale US-05 California Ale Yeast
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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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10.75
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Water Qts:
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20.00
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Before Additional Infusions
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Water Gal:
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5.00
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.86
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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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60 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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161
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0 Min
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Saccharification Rest:
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152
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60 Min
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Mash-out Rest:
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166
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5 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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7.05 Qts of
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210 Degree Water Added
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Total Mash Volume Gal: 7.62 - After Additional Infusions
Runnings Stopped At: 1.010 SG 2.56 Plato
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |