03-21-2009 Sierra Nevada Pale Ale
A ProMash Brewing Session Report
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Brewing Date:
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Saturday March 21, 2009
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Head Brewer:
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Lee Scott
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Asst Brewer:
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Jimmy Dean
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Recipe:
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Sierra Nevada Pale Ale
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AHA Style and Style Guidelines
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06-A American-style Ale, American Pale Ale
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Min OG:
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1.044
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Max OG:
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1.056
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Min IBU:
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20
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Max IBU:
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40
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Min Clr:
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4
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Max Clr:
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11
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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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11.25
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|
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Anticipated OG:
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1.061
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Plato:
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14.90
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Anticipated SRM:
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5.6
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|
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Anticipated IBU:
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29.9
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Brewhouse Efficiency:
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75
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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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1.058
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Plato:
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14.27
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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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4.96
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by Volume:
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6.33
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From Measured Gravities.
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ADF:
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82.1
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RDF:
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68.2
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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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60.68
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Actual Points From Mash:
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57.06
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Evaporation Rate:
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22.50
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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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7.55
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Gal
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|
|
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Pre-Boil Gravity:
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1.040
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SG
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10.04
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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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9.87
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Gal
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|
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Water Needed Pre-Boil Gravity:
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1.031
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SG
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7.74
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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: Garetz
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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2.2
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0.25 lbs.
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Crystal 60L
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America
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1.034
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60
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97.8
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11.00 lbs.
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Pale Malt(2-row)
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America
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1.036
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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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0.60 oz.
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Nugget
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Pellet
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13.25
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28.6
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90 min
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0.50 oz.
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Perle
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Pellet
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8.25
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1.3
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14 min
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1.00 oz.
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Cascade
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Pellet
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5.75
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0.0
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1 min
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0.50 oz.
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Cascade
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Pellet
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5.75
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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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0.36 Lbs
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Malto Dextrin
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Other
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90 Min.(boil)
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WYeast 1056 Amercan Ale/Chico
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Profile:
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Burton On Trent
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Profile known for:
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Strong Pale Ales
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Calcium(Ca):
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268.0 ppm
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Magnesium(Mg):
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62.0 ppm
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Sodium(Na):
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30.0 ppm
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Sulfate(SO4):
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638.0 ppm
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Chloride(Cl):
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36.0 ppm
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biCarbonate(HCO3):
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141.0 ppm
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pH:
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8.33
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Mash Type:
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Multi Step
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Heat Type:
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Infusion
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Grain Lbs:
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11.25
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Water Qts:
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14.07
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Before Additional Infusions
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Water Gal:
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3.52
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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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0.34
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Grain Temp:
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65 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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138
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10 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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122
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30 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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150
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60 Min
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Mash-out Rest:
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170
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10 Min
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Sparge:
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167
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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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Saccharification Rest:
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7.14 Qts of
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214 Degree Water Added
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Mash Out:
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10.66 Qts of
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214 Degree Water Added
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Total Mash Volume Gal: 8.87 - After Additional Infusions
Runnings Stopped At: 1.016 SG 4.08 Plato
All temperature measurements are degrees Fahrenheit.
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Water Analysis - Regional Matching
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Profile Water Name: Burton On Trent
Your Water Name: 2009-02-23 Lakewater
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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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268.0
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62.0
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30.0
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638.0
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36.0
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141.0
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Your Water (Before Dilutions):
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21.0
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10.0
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11.0
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7.0
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5.0
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6.0
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Your Water (After Dilutions):
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21.0
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10.0
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11.0
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7.0
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5.0
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6.0
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Difference:
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247.0
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52.0
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19.0
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631.0
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31.0
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135.0
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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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2.9
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178.4
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0.0
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0.0
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427.5
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0.0
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0.0
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Epsom Salt:
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1.9
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0.0
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49.6
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0.0
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195.7
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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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0.2
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0.0
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0.0
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10.8
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0.0
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0.0
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28.4
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Calcium Chlr:
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0.1
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7.2
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0.0
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0.0
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0.0
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12.7
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0.0
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Chalk:
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0.6
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63.5
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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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95.0
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|
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Totals:
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5.60
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249.0
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49.6
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21.2
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623.2
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28.8
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123.4
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Adjust Mash Water - 7.97 Gallons (31.87 Quarts) with:
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0.82
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Ounces of Gypsum.
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CaSO4
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0.53
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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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0.04
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Ounces of Baking Soda
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NaHCO3L
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0.03
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Ounces of Calcium Chloride
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CaCL
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|
0.17
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Ounces of Chalk
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CaCO3
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Adjust Sparge Water - 3.75 Gallons (15.00 Quarts) with:
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0.38
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Ounces of Gypsum.
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CaSO4
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0.25
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Ounces of Epsom Salt
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MgSO4
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0.02
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Ounces of Baking Soda
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NaHCO3
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0.01
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Ounces of Canning Salt
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NaCL
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0.01
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Ounces of Calcium Chloride
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CaCL
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|
0.08
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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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3.75
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Sparge Deadspace:
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0.00
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Total Into Mash:
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3.75
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Total Grain Lbs:
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11.25
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Qts Per Lbs:
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2.83
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Total From Mash:
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6.62
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Mash Gallons:
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7.97
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Grain Absorption:
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1.35
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Amount Lost in Lauter Tun Deadspace, Grant and Misc. to Kettle:
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0.50
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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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9.87
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Boil Time (min):
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90
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Evaporation Rate:
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22.50
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Amount after Boil:
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6.54
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Left in Kettle Deadspace:
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0.50
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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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0.00
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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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6.04
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Amount After Cooling (4 perc.):
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5.80
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Grain absorption rate is: 0.12 (Gallons Per Lbs)
Evaporation rate is Percent per Hour
This formulation will yield 5.80 gallons of fermentable wort.
You will need 11.72 gallons of water for the complete brewing session.
Recipe Efficiency Setting: 75 %
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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9.87
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|
|
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Estimated OG:
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1.031
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Plato:
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7.74
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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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7.55
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|
|
|
Estimated OG:
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1.040
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Plato:
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10.04
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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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1.061
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Plato:
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14.90
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Recorded Actuals - Measurement Taken In Kettle:
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Recorded Volume (Gal):
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5.00
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Recorded OG:
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1.057
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Plato:
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14.05
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At 100 percent extraction from the maximum mash potential:
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Total Points:
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80.90
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Points From Mash:
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80.90
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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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60.68
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Points From Mash:
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60.68
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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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57.06
|
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Actual Mash System Efficiency:
|
71 %
|
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Pitched From:
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Starter
|
|
Amount Pitched:
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1000 mL
|
|
Lag Time:
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5.50 hours
|
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Primary Fermenter:
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Glass
|
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Primary Type:
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Closed
|
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Days In Primary:
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7
|
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Primary Temperature:
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67 degrees F
|
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Secondary Fermenter:
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Glass
|
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Secondary Type:
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Closed
|
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Days In Secondary:
|
9
|
|
Secondary Temperature:
|
67 degrees F
|
|
Original Gravity:
|
1.058 SG
|
14.27
|
Plato
|
|
Finishing Gravity:
|
1.010 SG
|
2.56
|
Plato
|
|
Bottling/Kegging Specifics
|
|
Bottling Date:
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Monday April 06, 2009
|
|
Desired Carbonation Level:
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2.30 Volumes CO2
|
|
Fermentation Temperature:
|
55 F
|
|
Amount Kegged:
|
5.00 Gallons
|
|
Days Conditioned:
|
0
|
|
Carbonation Method:
|
Forced
|
|
Carbonation Temperature:
|
55 F
|
|
Pressure Used:
|
17.60 Psi
|
Subsitute .36oz Malto Dextrin Powder for the 0.5lb dextrin Malt grains.
Mixes all the MASH ONLY salts into teh mash grains prior to Mash In.
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Generated with ProMash Brewing Software |