10-09-2004 Julian Cider
A ProMash Brewing Session Report
| Brewing Date: | Saturday October 09, 2004 | | Head Brewer: | Dan Smith | | Asst Brewer: | | | Recipe: | Julian Cider |
| BJCP Style and Style Guidelines |
26-A Cider, Standard Cider and Perry
| Min OG: | 1.045 | Max OG: | 1.061 | | | Min IBU: | 0 | Max IBU: | 0 | | | Min Clr: | 3 | Max Clr: | 12 | Color in SRM, Lovibond |
| Batch Size (Gal): | 6.00 | Wort Size (Gal): | 6.00 | | Total Grain (Lbs): | 16.20 | | | | Anticipated OG: | 1.125 | Plato: | 29.06 | | Anticipated SRM: | 19.8 | | | | Anticipated IBU: | 0.0 | | | | Brewhouse Efficiency: | 75 | % | | | Wort Boil Time: | 0 | Minutes | |
| Actual OG: | 1.062 | Plato: | 15.21 | | | Actual FG: | 1.001 | Plato: | 0.25 | | | Alc by Weight: | 6.36 | by Volume: | 8.04 | From Measured Gravities. | | ADF: | 98.3 | RDF: | 80.9 | Apparent & Real Degree of Fermentation. |
| Actual Mash System Efficiency: | 0 % | | Anticipated Points From Mash: | 0.00 | | Actual Points From Mash: | 0.00 |
| Evaporation Rate: | 15.00 | Percent Per Hour |
Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:
| Pre-Boil Wort Size: | 6.00 | Gal | | | | Pre-Boil Gravity: | 1.125 | SG | 29.06 | 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: | 6.25 | Gal | | | | Water Needed Pre-Boil Gravity: | 1.120 | SG | 28.01 | Plato |
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: Rager
| % | Amount | Name | Origin | Potential | SRM | | 100.0 | 16.20 lbs. | Apple Cider | | 1.062 | 16 |
Potential represented as SG per pound per gallon.
White Labs WLP775 English Cider
| Profile: | | | Profile known for: | | | Calcium(Ca): | 0.0 ppm | | Magnesium(Mg): | 0.0 ppm | | Sodium(Na): | 0.0 ppm | | Sulfate(SO4): | 0.0 ppm | | Chloride(Cl): | 0.0 ppm | | biCarbonate(HCO3): | 0.0 ppm | | pH: | 0.00 |
| Water Needed For Brewing Session |
| Sparge Amount: | 7.00 | Sparge Deadspace: | 1.25 | Total Into Mash: | 5.75 | | Total Grain Lbs: | 0.00 | Qts Per Lbs: | 1.10 | Total From Mash: | 0.00 | | | | Mash Gallons: | 0.00 | | | | | | Grain Absorption: | 0.00 | | |
| Amount Lost in Lauter Tun Deadspace, Grant and Misc. to Kettle: | 0.50 | | | | | Top Up Water Added to Kettle: | 1.00 | | Amount into Kettle: | 6.25 | | | | | Boil Time (min): | 0 | | Evaporation Rate: | 15.00 | | Amount after Boil: | 6.25 | | | | | 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: | 5.00 | | Amount After Cooling (4 perc.): | 4.80 |
Grain absorption rate is: 0.12 (Gallons Per Lbs)
Evaporation rate is Percent per Hour
This formulation will yield 4.80 gallons of fermentable wort.
You will need 8.00 gallons of water for the complete brewing session.
| Pitched From: | Liquid Pack | | Amount Pitched: | 130 mL | | Lag Time: | 0.00 hours |
| Primary Fermenter: | Glass | | Primary Type: | Closed | | Days In Primary: | 21 | | Primary Temperature: | 68 degrees F |
| Original Gravity: | 1.062 SG | 15.21 | Plato | | Finishing Gravity: | 1.001 SG | 0.25 | Plato |
| Grain/Malt/Extract/Sugar | Origin | Recipe Lbs | Lbs In Stock | Lbs Needed | | Apple Cider | | 16.20 | 0.00 | 16.20 |
| Hop | Origin | Recipe Oz | Oz In Stock | Oz Needed |
| Extras | Recipe | In Stock | Needed |
| Yeast | Recipe | In Stock | Needed | | English Cider - (White Labs WLP775) | 1.00 | 0.00 | 1.00 |
| Apple Cider Made from:Granny Smith (tartness)Empire (Sweet)Red Delicious (Sweet)Gala (Sweet) |
| Tried adding "Yeast Nutrients" Boiled a pack of Munton's Dry Yeast for about 10 minutes, then pitched it into the fermeters. (One pack per fermenter) |
Generated with ProMash Brewing Software |