Brewing Day Report
My stepbrother Troy is getting married. I talked with him a bit about beers, and came up with something I hope he'll like.
02-20-2010 Dragon's Milk Wedding Ale
A ProMash Brewing Session Report
Brewing Date: Saturday February 20, 2010
Head Brewer: Fred
Asst Brewer:
Recipe: Dragon's Milk Wedding Ale
Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 15.50
Anticipated OG: 1.067 Plato: 16.47
Anticipated SRM: 21.9
Anticipated IBU: 32.7
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes
Actual OG: 1.060 Plato: 14.74
Actual FG: 1.012 Plato: 3.07
Alc by Weight: 4.95 by Volume: 6.33 From Measured Gravities.
ADF: 79.2 RDF: 65.9 Apparent & Real Degree of Fermentation.
Actual Mash System Efficiency: 58 %
Anticipated Points From Mash: 67.46
Actual Points From Mash: 60.47
Pre-Boil Amounts
Evaporation Rate: 15.00 Gallons Per Hour
Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:
Pre-Boil Wort Size: 20.00 Gal
Pre-Boil Gravity: 1.017 SG 4.29 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: 9.64 Gal
Water Needed Pre-Boil Gravity: 1.035 SG 8.78 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: Coarse Grind As Is.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
77.4 12.00 lbs. Pale Malt(2-row) America 1.036 2
9.7 1.50 lbs. Munich Malt(2-row) America 1.035 6
1.6 0.25 lbs. Chocolate Malt America 1.029 350
6.5 1.00 lbs. Crystal 80L 1.033 80
3.2 0.50 lbs. Crystal 120L Great Britain 1.033 105
1.6 0.25 lbs. White Wheat Belgium 1.040 3
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
0.50 oz. Columbus Whole 15.00 30.9 60 min
0.25 oz. Northern Brewer Whole 9.00 1.9 10 min
Yeast
Lallemand Windsor
Mash Schedule
Mash Type: Single Step
Heat Type: Direct
Grain Lbs: 15.50
Water Qts: 21.00 Before Additional Infusions
Water Gal: 5.25 Before Additional Infusions
Qts Water Per Lbs Grain: 1.35 Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 80 F Before Additional Infusions
Rest Temp Time
Dough In: 0 0 Min
Saccharification Rest: 158 30 Min
Mash-out Rest: 185 5 Min
Sparge: 185 0 Min
Total Mash Volume Gal: 6.49 - After Additional Infusions
Runnings Stopped At: 1.010 SG 2.56 Plato
All temperature measurements are degrees Fahrenheit.
Water Needed For Brewing Session
Sparge Amount: 7.00 Sparge Deadspace: 1.25 Total Into Mash: 5.75
Total Grain Lbs: 15.50 Qts Per Lbs: 1.35 Total From Mash: 3.39
Mash Gallons: 5.25
Grain Absorption: 1.86
Amount Lost in Lauter Tun Deadspace, Grant and Misc. to Kettle: 0.50
Top Up Water Added to Kettle: 1.00
Amount into Kettle: 9.64
Boil Time (min): 60
Evaporation Rate: 15.00
Amount after Boil: -5.36
Left in Kettle Deadspace: 1.00
Left in Hopback: 0.00
Left in Counterflow Chiller: 0.25
Left in Other Equipment / Other Absorption: 0.00
Amount to Chillers: -6.61
Amount After Cooling (4 perc.): -6.35
Grain absorption rate is: 0.12 (Gallons Per Lbs)
Evaporation rate is Gallons Per Hour
This formulation will yield -6.35 gallons of fermentable wort.
You will need 13.25 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): 9.64
Estimated OG: 1.035 Plato: 8.78
Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
Target Volume (Gal): 20.00
Estimated OG: 1.017 Plato: 4.29
Post-Boil Targets:
Target Volume (Gal): 5.00
Estimated OG: 1.067 Plato: 16.47
Recorded Actuals - Measurement Taken In Kettle:
Recorded Volume (Gal): 5.00
Recorded OG: 1.060 Plato: 14.85
At 100 percent extraction from the maximum mash potential:
Total Points: 103.78
Points From Mash: 103.78
Points From Extract/Sugar: 0.00
With the recipe efficiency setting, you should have achieved:
Total Points: 67.46
Points From Mash: 67.46
Points From Extract/Sugar: 0.00
Actuals achieved were:
Actual Points From Mash: 60.47
Actual Mash System Efficiency: 58 %
Fermentation Specifics
Pitched From: Starter
Amount Pitched: 0 mL
Lag Time: 0.00 hours
Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 0
Primary Temperature: 68 degrees F
Original Gravity: 1.060 SG 14.74 Plato
Finishing Gravity: 1.012 SG 3.07 Plato
Notes
8 grams yarrow, 8 grams bog myrtle & 1 gram sage added with the 10 minute hops.
2 oz. of oak chips in secondary. Soak oak chips in 2 oz. of bourbon for 12 hours before adding.
Generated with ProMash Brewing Software
I decided to make a small beer from the nearly spent grains. The small beer is boiling as I type this.
02-20-2010 Dragon's Milk Wedding Ale
A ProMash Brewing Session Report
Brewing Date: Saturday February 20, 2010
Head Brewer: Fred
Asst Brewer:
Recipe: Dragon's Milk Wedding Ale
Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 15.50
Anticipated OG: 1.067 Plato: 16.47
Anticipated SRM: 21.9
Anticipated IBU: 32.7
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes
Actual OG: 1.060 Plato: 14.74
Actual FG: 1.012 Plato: 3.07
Alc by Weight: 4.95 by Volume: 6.33 From Measured Gravities.
ADF: 79.2 RDF: 65.9 Apparent & Real Degree of Fermentation.
Actual Mash System Efficiency: 58 %
Anticipated Points From Mash: 67.46
Actual Points From Mash: 60.47
Pre-Boil Amounts
Evaporation Rate: 15.00 Gallons Per Hour
Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:
Pre-Boil Wort Size: 20.00 Gal
Pre-Boil Gravity: 1.017 SG 4.29 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: 9.64 Gal
Water Needed Pre-Boil Gravity: 1.035 SG 8.78 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: Coarse Grind As Is.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
77.4 12.00 lbs. Pale Malt(2-row) America 1.036 2
9.7 1.50 lbs. Munich Malt(2-row) America 1.035 6
1.6 0.25 lbs. Chocolate Malt America 1.029 350
6.5 1.00 lbs. Crystal 80L 1.033 80
3.2 0.50 lbs. Crystal 120L Great Britain 1.033 105
1.6 0.25 lbs. White Wheat Belgium 1.040 3
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
0.50 oz. Columbus Whole 15.00 30.9 60 min
0.25 oz. Northern Brewer Whole 9.00 1.9 10 min
Yeast
Lallemand Windsor
Mash Schedule
Mash Type: Single Step
Heat Type: Direct
Grain Lbs: 15.50
Water Qts: 21.00 Before Additional Infusions
Water Gal: 5.25 Before Additional Infusions
Qts Water Per Lbs Grain: 1.35 Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 80 F Before Additional Infusions
Rest Temp Time
Dough In: 0 0 Min
Saccharification Rest: 158 30 Min
Mash-out Rest: 185 5 Min
Sparge: 185 0 Min
Total Mash Volume Gal: 6.49 - After Additional Infusions
Runnings Stopped At: 1.010 SG 2.56 Plato
All temperature measurements are degrees Fahrenheit.
Water Needed For Brewing Session
Sparge Amount: 7.00 Sparge Deadspace: 1.25 Total Into Mash: 5.75
Total Grain Lbs: 15.50 Qts Per Lbs: 1.35 Total From Mash: 3.39
Mash Gallons: 5.25
Grain Absorption: 1.86
Amount Lost in Lauter Tun Deadspace, Grant and Misc. to Kettle: 0.50
Top Up Water Added to Kettle: 1.00
Amount into Kettle: 9.64
Boil Time (min): 60
Evaporation Rate: 15.00
Amount after Boil: -5.36
Left in Kettle Deadspace: 1.00
Left in Hopback: 0.00
Left in Counterflow Chiller: 0.25
Left in Other Equipment / Other Absorption: 0.00
Amount to Chillers: -6.61
Amount After Cooling (4 perc.): -6.35
Grain absorption rate is: 0.12 (Gallons Per Lbs)
Evaporation rate is Gallons Per Hour
This formulation will yield -6.35 gallons of fermentable wort.
You will need 13.25 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): 9.64
Estimated OG: 1.035 Plato: 8.78
Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
Target Volume (Gal): 20.00
Estimated OG: 1.017 Plato: 4.29
Post-Boil Targets:
Target Volume (Gal): 5.00
Estimated OG: 1.067 Plato: 16.47
Recorded Actuals - Measurement Taken In Kettle:
Recorded Volume (Gal): 5.00
Recorded OG: 1.060 Plato: 14.85
At 100 percent extraction from the maximum mash potential:
Total Points: 103.78
Points From Mash: 103.78
Points From Extract/Sugar: 0.00
With the recipe efficiency setting, you should have achieved:
Total Points: 67.46
Points From Mash: 67.46
Points From Extract/Sugar: 0.00
Actuals achieved were:
Actual Points From Mash: 60.47
Actual Mash System Efficiency: 58 %
Fermentation Specifics
Pitched From: Starter
Amount Pitched: 0 mL
Lag Time: 0.00 hours
Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 0
Primary Temperature: 68 degrees F
Original Gravity: 1.060 SG 14.74 Plato
Finishing Gravity: 1.012 SG 3.07 Plato
Notes
8 grams yarrow, 8 grams bog myrtle & 1 gram sage added with the 10 minute hops.
2 oz. of oak chips in secondary. Soak oak chips in 2 oz. of bourbon for 12 hours before adding.
Generated with ProMash Brewing Software
I decided to make a small beer from the nearly spent grains. The small beer is boiling as I type this.