nesi75 Inviata 2008 Luglio 17 Segnala Share Inviata 2008 Luglio 17 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 Link al commento Condividi su altri siti More sharing options...
Recommended Posts