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12-30-2007 La Scura

 

A ProMash Brewing Session Report

--------------------------------

 

Brewing Date: Sunday December 30, 2007

Head Brewer: Matteo

Asst Brewer:

Recipe: La Scura

 

BJCP Style and Style Guidelines

-------------------------------

 

04-B Dark Lager, Munich Dunkel

 

Min OG: 1.048 Max OG: 1.056

Min IBU: 18 Max IBU: 28

Min Clr: 36 Max Clr: 73 Color in EBC

 

Recipe Specifics

----------------

 

Batch Size (L): 24.00 Wort Size (L): 24.00

Total Grain (Kg): 6.00

Anticipated OG: 1.064 Plato: 15.6

Anticipated EBC: 46.2

Anticipated IBU: 25.2

Brewhouse Efficiency: 66 %

Wort Boil Time: 75 Minutes

 

Actual OG: 1.067 Plato: 16.4

Actual FG: 1.018 Plato: 4.6

 

Alc by Weight: 5.04 by Volume: 6.48 From Measured Gravities.

ADF: 72.0 RDF 60.4 Apparent & Real Degree of Fermentation.

 

Actual Mash System Efficiency: 66 %

Anticipated Points From Mash: 63.63

Actual Points From Mash: 64.00

 

 

Pre-Boil Amounts

----------------

 

Evaporation Rate: 4.00 L Per Hour

 

Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation

rate taken into account:

 

Pre-Boil Wort Size: 29.00 L

Pre-Boil Gravity: 1.053 SG 13.0 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: 33.11 L

Water Needed Pre-Boil Gravity: 1.046 SG 11.5 Plato

 

 

Formulas Used

-------------

 

Brewhouse Efficiency and Predicted Gravity based on Method #2, No Potential Used.

Grain Potential and Moisture Content are not applied.

Final Gravity Calculation Based on Points.

Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg

Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg

 

Color Formula Used: Morey

Hop IBU Formula Used: Rager

 

 

Grain/Extract/Sugar

 

% Amount Name Origin Extract EBC

-----------------------------------------------------------------------------

16.7 1.00 kg. Agroalimentare CaraMunich italia 1.011 187

50.0 3.00 kg. Agroalimentare Monaco Italia 1.032 26

16.7 1.00 kg. Agroalimentare Vienna Italia 1.011 10

16.7 1.00 kg. Agroalimentare pils italia 1.011 4

 

Exract represented as SG.

 

 

Hops

 

Amount Name Form Alpha IBU Boil Time

-----------------------------------------------------------------------------

45.00 g. Hallertauer Tradition Whole 4.50 23.6 60 min.

25.00 g. Hallertau Hersbrucker Whole 2.00 1.6 15 min.

 

 

Extras

 

Amount Name Type Time

--------------------------------------------------------------------------

0.05 Oz Irish Moss Fining 15 Min.(boil)

 

 

Yeast

-----

 

White Labs WLP850 Copenagen lager

 

Water Profile

-------------

 

Profile: Firenze

Profile known for: (14-05-2007)

 

Calcium(Ca): 59.0 ppm

Magnesium(Mg): 13.0 ppm

Sodium(Na): 29.0 ppm

Sulfate(SO4): 43.0 ppm

Chloride(Cl): 45.0 ppm

biCarbonate(HCO3): 204.0 ppm

 

pH: 7.50

 

Fermentation Specifics

----------------------

 

Pitched From: Starter

Amount Pitched: 1000 mL

Lag Time: 48.00 hours

 

Primary Fermenter: Plastic

Primary Type: Closed

Days In Primary: 7

Primary Temperature: 11 degrees C

 

Secondary Fermenter: Plastic

Secondary Type: Closed

Days In Secondary: 10

Secondary Temperature: 10 degrees C

 

Original Gravity: 1.067 SG 16.4 Plato

Finishing Gravity: 1.018 SG 4.6 Plato

 

 

Bottling/Kegging Specifics

--------------------------

 

Bottling Date: Saturday January 19, 2008

Desired Carbonation Level: 2.70 Volumes CO2

Fermentation Temperature: 10 C

 

Amount In Bottles: 22.00 Liters

Days Conditioned: 20

Carbonation Method: Natural

Priming Medium Used: Corn Sugar

Amount of Priming Used: 132.59 g

Amount of Liquid Added: 0.53 L

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