Welcome to the Straightbourbon.com Forums.
Page 1 of 2 12 LastLast
Results 1 to 10 of 11

Thread: Another Brewday

  1. #1
    Administrator in exile
    Join Date
    Aug 2002
    Posts
    3,904

    Another Brewday

    Saturday morning I brewed another all-grain beer. Actually, there have been about six batches in between this and my last thread. This time I'm brewing a robust porter. I really enjoy dark beers and I have yet to perfect one. This recipe is loosely modeled after the Sierra Nevada Porter. The Recipe is as follows:

    **Start at the bottom of this thread to view the pictures in order if you're using threaded mode**

    05-19-2005 SN Porter

    A ProMash Brewing Session Report
    --------------------------------

    Brewing Date: Thursday May 19, 2005
    Head Brewer: Jeff Yeast
    Asst Brewer:
    Recipe: SN Porter

    Recipe Specifics
    ----------------

    Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
    Total Grain (Lbs): 12.25
    Anticipated OG: 1.056 Plato: 13.75
    Anticipated SRM: 38.0
    Anticipated IBU: 43.6
    Brewhouse Efficiency: 65 %
    Wort Boil Time: 60 Minutes

    Actual OG: 1.055 Plato: 13.52
    Actual FG: 1.012 Plato: 3.07

    Alc by Weight: 4.41 by Volume: 5.64 From Measured Gravities.
    ADF: 77.3 RDF 64.3 Apparent & Real Degree of Fermentation.

    Actual Mash System Efficiency: 66 %
    Anticipated Points From Mash: 55.77
    Actual Points From Mash: 57.00


    Pre-Boil Amounts
    ----------------

    Evaporation Rate: 17.00 Percent Per Hour

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

    Pre-Boil Wort Size: 6.02 Gal
    Pre-Boil Gravity: 1.046 SG 11.50 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: 6.03 Gal
    Water Needed Pre-Boil Gravity: 1.046 SG 11.49 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
    -----------------------------------------------------------------------------
    81.6 10.00 lbs. Pale Malt(2-row) America 1.036 2
    8.2 1.00 lbs. Chocolate Malt America 1.029 350
    4.1 0.50 lbs. Crystal 120L America 1.033 120
    2.0 0.25 lbs. Black Patent Malt America 1.028 525
    4.1 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2

    Potential represented as SG per pound per gallon.


    Hops

    Amount Name Form Alpha IBU Boil Time
    -----------------------------------------------------------------------------
    0.75 oz. Nugget Pellet 11.20 40.2 60 min.
    1.00 oz. Willamette Pellet 4.20 3.4 2 min.


    Yeast
    -----

    WYeast 1098 British Ale


    Mash Schedule
    -------------

    Mash Type: Single Step
    Heat Type: Infusion

    Grain Lbs: 12.25
    Water Qts: 15.00 - Before Additional Infusions
    Water Gal: 3.75 - Before Additional Infusions

    Qts Water Per Lbs Grain: 1.22

    Tun Thermal Mass: 0.00
    Grain Temp: 72 F

    Dough In Temp: 171 Time: 60
    Saccharification Rest Temp: 0 Time: 0
    Mash-out Rest Temp: 0 Time: 0
    Sparge Temp: 0 Time: 0

    Runnings Stopped At: 1.010 SG 2.56 Plato


    Total Mash Volume Gal: 4.73 - After Additional Infusions

    All temperature measurements are degrees Fahrenheit.



    Water Needed For Brewing Session
    --------------------------------

    Sparge Amount: 3.75 Sparge Deadspace: 0.00 Total Into Mash: 3.75

    Total Grain Lbs: 12.25 Qts Per Lbs: 1.22 Total From Mash: 2.28
    Mash Gallons: 3.75
    Grain Absorption: 1.47

    Amount Lost in Lauter Tun Deadspace,
    Grant and Misc. to Kettle: 0.00

    Top Up Water Added to Kettle: 0.00
    Amount into Kettle: 6.03

    Boil Time (min): 60.00 Evaporation Rate: 17.00
    Amount after Boil: 5.00

    Left in Kettle Deadspace: 0.00
    Left in Hopback: 0.00
    Left in Counterflow Chiller: 0.00
    Left in Other Equipment / Other Absorption: 0.00

    Amount to Chillers: 5.00
    Amount After Cooling (4 perc.): 4.80



    Grain absorption rate is: 0.12 (Gallons Per Lbs)

    Evaporation rate is Percent per Hour

    This formulation will yield 4.80 gallons of fermentable wort.

    You will need 7.50 gallons of water for the complete brewing session.


    Efficiency Specifics
    --------------------
    Recipe Efficiency Setting: 65 %


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

    Target Volume (Gal): 6.03
    Estimated OG: 1.046 Plato: 11.49


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

    Target Volume (Gal): 6.02
    Estimated OG: 1.046 Plato: 11.50


    Post-Boil Targets:

    Target Volume (Gal): 5.00
    Estimated OG: 1.056 Plato: 13.75


    Recorded Actuals - Measurement Taken In Kettle:

    Recorded Volume (Gal): 5.00
    Recorded OG: 1.057 Plato: 14.04


    At 100 percent extraction from the maximum mash potential:

    Total Points: 85.80
    Points From Mash: 85.80
    Points From Extract/Sugar: 0.00


    With the recipe efficiency setting, you should have achieved:

    Total Points: 55.77
    Points From Mash: 55.77
    Points From Extract/Sugar: 0.00


    Actuals achieved were:

    Actual Points From Mash: 57.00
    Actual Mash System Efficiency: 66


    Fermentation Specifics
    ----------------------

    Pitched From: Pitchable Flask
    Amount Pitched: 0 mL
    Lag Time: 0.00 hours

    Primary Fermenter: Glass
    Primary Type: Closed
    Days In Primary: 7
    Primary Temperature: 68 degrees F

    Secondary Fermenter: Glass
    Secondary Type: Closed
    Days In Secondary: 7
    Secondary Temperature: 0 degrees F

    Original Gravity: 1.055 SG 13.52 Plato
    Finishing Gravity: 1.012 SG 3.07 Plato

  2. #2
    Administrator in exile
    Join Date
    Aug 2002
    Posts
    3,904

    Grains

    Here are the grains: 10lbs American two-row pale malt, .5lb Carapils (for body), .5lb crystal 120L malt, 1lb chocolate malt and .25lb black patent malt.
    Attached Images Attached Images

  3. #3
    Administrator in exile
    Join Date
    Aug 2002
    Posts
    3,904

    Mashing

    I add approx 171* water which, when mixed with my 72* grain give me a mashing temp of 154*. I am mashing slightly warmer than usual to extract more non-fermentable sugars which add additional body to my beer.
    Attached Images Attached Images

  4. #4
    Administrator in exile
    Join Date
    Aug 2002
    Posts
    3,904

    Sparging

    After the mash I add additional hot water to "rinse" the sugars from the spent grains. I collect about 6 gallons of wort prior to the boil.
    Attached Images Attached Images

  5. #5
    Administrator in exile
    Join Date
    Aug 2002
    Posts
    3,904

    The boil

    I'll boil for about 60 minutes, adding hops along the way.
    Attached Images Attached Images

  6. #6
    Administrator in exile
    Join Date
    Aug 2002
    Posts
    3,904

    Hops

    For this beer I am bittering with Nugget hops and using Willamette for aroma.
    Attached Images Attached Images

  7. #7
    Administrator in exile
    Join Date
    Aug 2002
    Posts
    3,904

    My Brewery

    Attached Images Attached Images

  8. #8
    Administrator in exile
    Join Date
    Aug 2002
    Posts
    3,904

    Specific Gravity

    After the boil I take a specific gravity reading to verify the amount of sugar in the finished wort prior to pitching the yeast. My original gravity was 1.057, right on target.
    Attached Images Attached Images

  9. #9
    Administrator in exile
    Join Date
    Aug 2002
    Posts
    3,904

    Into the fermenter

    Here is the wort into the fermenter just after pitching the yeast. I'll primary for 1 week, secondary for 2 and bottle condition for 3. In about 6 weeks we'll have beer
    Attached Images Attached Images

  10. #10
    Connoisseur
    Join Date
    Aug 2000
    Location
    Bloomington, IN
    Posts
    784

    Re: Another Brewday

    Great job of documenting, Jeff. I will likely get back into brewing sometime but have been talking to Belgian brewers to better understand their style. I have a friend who comes closest to their style now. Nice pics you provided!

 

 

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
Back to top