08-14-2010 2-Hearted All Centennial IPA
A ProMash Brewing Session Report
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Brewing Date:
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Saturday August 14, 2010
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Head Brewer:
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M Kozar
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Asst Brewer:
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K McNabb
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Recipe:
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2-Hearted All Centennial IPA
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BJCP Style and Style Guidelines
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14-B India Pale Ale, American IPA
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Min OG:
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1.056
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Max OG:
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1.075
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Min IBU:
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40
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Max IBU:
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70
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Min Clr:
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6
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Max Clr:
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15
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Color in SRM, Lovibond
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Batch Size (Gal):
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10.00
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Wort Size (Gal):
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10.00
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Total Grain (Lbs):
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24.00
|
|
|
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Anticipated OG:
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1.062
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Plato:
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15.20
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Anticipated SRM:
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7.8
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|
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Anticipated IBU:
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65.0
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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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75
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Minutes
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Actual OG:
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1.059
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Plato:
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14.61
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Actual FG:
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1.018
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Plato:
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4.70
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|
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Alc by Weight:
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4.20
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by Volume:
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5.41
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From Measured Gravities.
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ADF:
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67.9
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RDF:
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56.8
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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77 %
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Anticipated Points From Mash:
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61.99
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Actual Points From Mash:
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67.86
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Evaporation Rate:
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11.00
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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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11.59
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Gal
|
|
|
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Pre-Boil Gravity:
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1.053
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SG
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13.21
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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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13.87
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Gal
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|
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Water Needed Pre-Boil Gravity:
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1.045
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SG
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11.12
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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: TinsethTinseth Concentration Factor: 1.30
Additional Utilization Used For First Wort 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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75.0
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18.00 lbs.
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Pale Malt(2-row)
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USA
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1.037
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2
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8.3
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2.00 lbs.
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Munich Malt(2-row)
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USA
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1.035
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6
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8.3
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2.00 lbs.
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Wheat Malt, White
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USA
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1.039
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3
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4.2
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1.00 lbs.
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Crystal 60L
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USA
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1.034
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60
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4.2
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1.00 lbs.
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Torrified Wheat
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1.034
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2
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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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Nugget
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Whole
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13.00
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10.8
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First WH
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2.00 oz.
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Centennial
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Whole
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10.70
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35.5
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First WH
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2.00 oz.
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Centennial
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Whole
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10.70
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18.7
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15 min
|
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6.00 oz.
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Centennial
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Whole
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10.70
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0.0
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0 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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0.02 Oz
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Irish Moss
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Fining
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15 Min.(boil)
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DCL Yeast S-05 SafAle American Ale
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Profile:
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Ideal Pale Ale
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Profile known for:
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Calcium(Ca):
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110.0 ppm
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Magnesium(Mg):
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18.0 ppm
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Sodium(Na):
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17.0 ppm
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Sulfate(SO4):
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350.0 ppm
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Chloride(Cl):
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50.0 ppm
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biCarbonate(HCO3):
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0.0 ppm
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pH:
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7.00
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Mash Type:
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Multi Step
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Heat Type:
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Direct
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Grain Lbs:
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24.00
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Water Qts:
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30.00
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Before Additional Infusions
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Water Gal:
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7.50
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.25
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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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80 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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0
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0 Min
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Acid Rest:
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0
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0 Min
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Protein Rest:
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0
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0 Min
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Intermediate Rest:
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0
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0 Min
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Saccharification Rest:
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152
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90 Min
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Mash-out Rest:
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165
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10 Min
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Sparge:
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170
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45 Min
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Total Mash Volume Gal: 9.42 - After Additional Infusions
Runnings Stopped At: 1.010 SG 2.56 Plato
All temperature measurements are degrees Fahrenheit.
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Water Analysis - Regional Matching
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Profile Water Name: Ideal Pale Ale
Your Water Name: Monrovia
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Ca
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Mg
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Na
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SO4
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Cl
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HCO3
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Target Water:
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110.0
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18.0
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17.0
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350.0
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50.0
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0.0
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Your Water (Before Dilutions):
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9.0
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3.0
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8.0
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0.1
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18.0
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11.0
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Your Water (After Dilutions):
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9.0
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3.0
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8.0
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0.1
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18.0
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11.0
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Difference:
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101.0
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15.0
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9.0
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349.9
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32.0
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-11.0
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Dilution Rate: 0.00
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Grams
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Additions
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Per Gal
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Ca
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Mg
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Na
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SO4
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Cl
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Carb
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Gypsum:
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1.7
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104.6
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0.0
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0.0
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250.6
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0.0
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0.0
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Epsom Salt:
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0.6
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0.0
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15.7
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0.0
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61.8
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0.0
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0.0
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Canning Salt:
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0.1
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0.0
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0.0
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10.4
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0.0
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16.0
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0.0
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Baking Soda:
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0.0
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0.0
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0.0
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0.0
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0.0
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0.0
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0.0
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Calcium Chlr:
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0.0
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0.0
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0.0
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0.0
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0.0
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0.0
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0.0
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Chalk:
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0.0
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0.0
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0.0
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0.0
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0.0
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0.0
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0.0
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Totals:
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2.40
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104.6
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15.7
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10.4
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312.4
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16.0
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0.0
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Adjust Mash Water - 7.50 Gallons (30.00 Quarts) with:
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0.45
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Ounces of Gypsum.
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CaSO4
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0.16
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Ounces of Epsom Salt
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MgSO4
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0.03
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Ounces of Canning Salt
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NaCL
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0.00
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Ounces of Baking Soda
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NaHCO3L
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0.00
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Ounces of Calcium Chloride
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CaCL
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0.00
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Ounces of Chalk
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CaCO3
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Adjust Sparge Water - 15.00 Gallons (60.00 Quarts) with:
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0.90
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Ounces of Gypsum.
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CaSO4
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0.32
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Ounces of Epsom Salt
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MgSO4
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0.00
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Ounces of Baking Soda
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NaHCO3
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0.05
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Ounces of Canning Salt
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NaCL
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0.00
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Ounces of Calcium Chloride
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CaCL
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0.00
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Ounces of Chalk
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CaCO3
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Water Needed For Brewing Session
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Sparge Amount:
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15.00
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Sparge Deadspace:
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4.75
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Total Into Mash:
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10.25
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Total Grain Lbs:
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24.00
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Qts Per Lbs:
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1.25
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Total From Mash:
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4.62
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Mash Gallons:
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7.50
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Grain Absorption:
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2.88
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Amount Lost in Lauter Tun Deadspace, Grant and Misc. to Kettle:
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1.00
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Top Up Water Added to Kettle:
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0.00
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Amount into Kettle:
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13.87
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Boil Time (min):
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75
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Evaporation Rate:
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11.00
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Amount after Boil:
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11.96
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Left in Kettle Deadspace:
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0.33
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Left in Hopback:
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0.00
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Left in Counterflow Chiller:
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0.10
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Left in Other Equipment / Other Absorption:
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0.00
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Amount to Chillers:
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11.53
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Amount After Cooling (4 perc.):
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11.07
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Grain absorption rate is: 0.12 (Gallons Per Lbs)
Evaporation rate is Percent per Hour
This formulation will yield 11.07 gallons of fermentable wort.
You will need 22.50 gallons of water for the complete brewing session.
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:
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Target Volume (Gal):
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13.87
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|
|
|
Estimated OG:
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1.045
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Plato:
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11.12
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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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11.59
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|
|
|
Estimated OG:
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1.053
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Plato:
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13.21
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Post-Boil Targets:
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Target Volume (Gal):
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10.00
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Estimated OG:
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1.062
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Plato:
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15.20
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Recorded Actuals - Measurement Taken In Ferementer:
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Recorded Volume (Gal):
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11.00
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+Losses (Gal):
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0.41
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Total Volume (Gal):
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11.41
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Recorded OG:
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1.059
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Plato:
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14.61
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At 100 percent extraction from the maximum mash potential:
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Total Points:
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88.56
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Points From Mash:
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88.56
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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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61.99
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Points From Mash:
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61.99
|
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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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67.86
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Actual Mash System Efficiency:
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77 %
|
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Pitched From:
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Starter
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Amount Pitched:
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1000 mL
|
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Lag Time:
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12.00 hours
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Primary Fermenter:
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Plastic
|
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Primary Type:
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Closed
|
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Days In Primary:
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14
|
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Primary Temperature:
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74 degrees F
|
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Original Gravity:
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1.059 SG
|
14.61
|
Plato
|
|
Finishing Gravity:
|
1.018 SG
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4.70
|
Plato
|
|
Bottling/Kegging Specifics
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Bottling Date:
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Saturday August 28, 2010
|
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Desired Carbonation Level:
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2.30 Volumes CO2
|
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Fermentation Temperature:
|
68 F
|
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Amount Kegged:
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10.00 Gallons
|
|
Days Conditioned:
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0
|
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Carbonation Method:
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Forced
|
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Carbonation Temperature:
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42 F
|
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Pressure Used:
|
11.07 Psi
|
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Grain/Malt/Extract/Sugar
|
Origin
|
Recipe Lbs
|
Lbs In Stock
|
Lbs Needed
|
|
Pale Malt(2-row)
|
USA
|
18.00
|
0.00
|
18.00
|
|
Munich Malt(2-row)
|
USA
|
2.00
|
0.00
|
2.00
|
|
Wheat Malt, White
|
USA
|
2.00
|
0.00
|
2.00
|
|
Crystal 60L
|
USA
|
1.00
|
0.00
|
1.00
|
|
Torrified Wheat
|
|
1.00
|
0.00
|
1.00
|
|
Hop
|
Origin
|
Recipe Oz
|
Oz In Stock
|
Oz Needed
|
|
Nugget - Whole
|
USA
|
0.50
|
0.00
|
0.50
|
|
Centennial - Whole
|
USA
|
2.00
|
65.30
|
0.00
|
|
Centennial - Whole
|
USA
|
2.00
|
63.30
|
0.00
|
|
Centennial - Whole
|
USA
|
6.00
|
61.30
|
0.00
|
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Extras
|
Recipe
|
In Stock
|
Needed
|
|
Irish Moss
|
0.02
|
0.00
|
0.02
|
|
Yeast
|
Recipe
|
In Stock
|
Needed
|
|
SafAle American Ale - (DCL Yeast S-05)
|
1.00
|
0.00
|
1.00
|
|
Mash went ok. Had problems with flow stopping on recirc. Used
hopback for the first time and also had problems. Hopback must be
placed on the far side of the pump. Put about 6-7 ounces of whole hops
in the hopback which was probably too much. 4-5 onces probably better.
Ran 2.5 gals into first fermenter, then 5 gals into second fermenter
then remaining 2.5 gals into first fermenter. Didn't notice a big
difference in the aroma from the beginning to the end so not sure if
this step is necessary.
Pitched 1 sachet of US05 and 1000 ml starter of Wyeast 1099 (Whitbread).
Pitched two smack packs into one fermenter (single starter). These
are the smack packs that took a week to activate.
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|
22 August 2010 - US05 at 7.6P. British Ale at 8.6P. Agitated the
Whitbread fermenter...
28 August 2010 - kegged.
19 August 2010 - dry hopped the US05 keg with 1 oz 2010 Cascade and 1/2
oz Citra. Dry hopped the Whitbread (WY1099) with 1.5 oz Amarillo. Both
kegs at 40 deg F.
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