11-01-2003 Dan AG Porter #1
A ProMash Brewing Session Report
| Brewing Date: | Saturday November 01, 2003 | | Head Brewer: | Dan Smith | | Asst Brewer: | | | Recipe: | Dan AG Porter #1 |
| BJCP Style and Style Guidelines |
15-A Porter, Robust Porter
| Min OG: | 1.050 | Max OG: | 1.065 | | | Min IBU: | 25 | Max IBU: | 45 | | | Min Clr: | 30 | Max Clr: | 90 | Color in SRM, Lovibond |
| Batch Size (Gal): | 5.25 | Wort Size (Gal): | 5.25 | | Total Grain (Lbs): | 11.50 | | | | Anticipated OG: | 1.058 | Plato: | 14.31 | | Anticipated SRM: | 36.4 | | | | Anticipated IBU: | 41.3 | | | | Brewhouse Efficiency: | 75 | % | | | Wort Boil Time: | 60 | Minutes | |
| Actual OG: | 1.058 | Plato: | 14.31 | | | Actual FG: | 1.027 | Plato: | 6.82 | | | Alc by Weight: | 3.17 | by Volume: | 4.11 | From Measured Gravities. | | ADF: | 52.3 | RDF: | 44.3 | Apparent & Real Degree of Fermentation. |
| Actual Mash System Efficiency: | 93 % | | Anticipated Points From Mash: | 58.14 | | Actual Points From Mash: | 71.99 |
| 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: | 6.18 | Gal | | | | Pre-Boil Gravity: | 1.049 | SG | 12.25 | 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: | 7.87 | Gal | | | | Water Needed Pre-Boil Gravity: | 1.039 | SG | 9.70 | 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 | | 87.0 | 10.00 lbs. | Pale Malt(2-row) | America | 1.036 | 2 | | 4.3 | 0.50 lbs. | Black Malt | Belgium | 1.030 | 600 | | 4.3 | 0.50 lbs. | Chocolate Malt | America | 1.029 | 350 | | 4.3 | 0.50 lbs. | Crystal 120L | America | 1.035 | 120 |
Potential represented as SG per pound per gallon.
| Amount | Name | Form | Alpha | IBU | Boil Time | | 1.00 oz. | Fuggle | Whole | 4.75 | 9.9 | 30 min | | 0.50 oz. | Galena | Whole | 13.00 | 26.6 | 60 min | | 0.75 oz. | Cascade | Whole | 5.75 | 4.7 | 15 min | | 0.75 oz. | Cascade | Whole | 5.75 | 0.0 | Dry Hop |
White Labs WLP002 English Ale
| 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 |
| Mash Type: | Single Step | | | Heat Type: | Direct | | | Grain Lbs: | 11.50 | | | Water Qts: | 12.00 | Before Additional Infusions | | Water Gal: | 3.00 | Before Additional Infusions | | Qts Water Per Lbs Grain: | 1.04 | 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: | 152 | 60 Min | | Mash-out Rest: | 170 | 10 Min | | Sparge: | 170 | 60 Min |
Total Mash Volume Gal: 3.92 - 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: | 11.50 | Qts Per Lbs: | 1.04 | Total From Mash: | 1.62 | | | | Mash Gallons: | 3.00 | | | | | | Grain Absorption: | 1.38 | | |
| Amount Lost in Lauter Tun Deadspace, Grant and Misc. to Kettle: | 0.50 | | | | | Top Up Water Added to Kettle: | 1.00 | | Amount into Kettle: | 7.87 | | | | | Boil Time (min): | 60 | | Evaporation Rate: | 15.00 | | Amount after Boil: | 6.69 | | | | | 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: | 5.44 | | Amount After Cooling (4 perc.): | 5.22 |
Grain absorption rate is: 0.12 (Gallons Per Lbs)
Evaporation rate is Percent per Hour
This formulation will yield 5.22 gallons of fermentable wort.
You will need 11.00 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:
| Target Volume (Gal): | 7.87 | | | | Estimated OG: | 1.039 | Plato: | 9.70 |
Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
| Target Volume (Gal): | 6.18 | | | | Estimated OG: | 1.049 | Plato: | 12.25 |
Post-Boil Targets:
| Target Volume (Gal): | 5.25 | | | | Estimated OG: | 1.058 | Plato: | 14.31 |
Recorded Actuals - Measurement Taken In Ferementer:
| Recorded Volume (Gal): | 5.30 | | | | +Losses (Gal): | 1.20 | | | | Total Volume (Gal): | 6.50 | | | | Recorded OG: | 1.058 | Plato: | 14.31 |
At 100 percent extraction from the maximum mash potential:
| Total Points: | 77.52 | | Points From Mash: | 77.52 | | Points From Extract/Sugar: | 0.00 |
With the recipe efficiency setting, you should have achieved:
| Total Points: | 58.14 | | Points From Mash: | 58.14 | | Points From Extract/Sugar: | 0.00 |
Actuals achieved were:
| Actual Points From Mash: | 71.99 | | Actual Mash System Efficiency: | 93 % |
| Pitched From: | Pitchable Flask | | Amount Pitched: | 60 mL | | Lag Time: | 12.00 hours |
| Primary Fermenter: | Glass | | Primary Type: | Closed | | Days In Primary: | 8 | | Primary Temperature: | 68 degrees F |
| Secondary Fermenter: | Stainless Steel | | Secondary Type: | Closed | | Days In Secondary: | 7 | | Secondary Temperature: | 65 degrees F |
| Original Gravity: | 1.058 SG | 14.31 | Plato | | Finishing Gravity: | 1.027 SG | 6.82 | Plato |
| Bottling/Kegging Specifics |
| Bottling Date: | Sunday November 16, 2003 | | Desired Carbonation Level: | 2.30 Volumes CO2 | | Fermentation Temperature: | 68 F |
| Amount Kegged: | 5.00 Gallons | | Days Conditioned: | 0 | | Carbonation Method: | Natural | | Priming Medium Used: | Corn Sugar | | Amount of Priming Used: | 3.86 Oz | | Amount of Liquid Added: | 3.34 Gal |
| Grain/Malt/Extract/Sugar | Origin | Recipe Lbs | Lbs In Stock | Lbs Needed | | Pale Malt(2-row) | America | 10.00 | 0.00 | 10.00 | | Black Malt | Belgium | 0.50 | 0.00 | 0.50 | | Chocolate Malt | America | 0.50 | 0.00 | 0.50 | | Crystal 120L | America | 0.50 | 0.00 | 0.50 |
| Hop | Origin | Recipe Oz | Oz In Stock | Oz Needed | | Fuggle - Whole | USA | 1.00 | 0.00 | 1.00 | | Galena - Whole | USA | 0.50 | 0.00 | 0.50 | | Cascade - Whole | USA | 0.75 | 0.00 | 0.75 | | Cascade - Whole | USA | 0.75 | 0.00 | 0.75 |
| Extras | Recipe | In Stock | Needed |
| Yeast | Recipe | In Stock | Needed | | English Ale - (White Labs WLP002) | 1.00 | 0.00 | 1.00 |
| I had a stuck sparge. That totally sucked :-) I eventually got everything drained into the boil kettle, but lots of grain and crap was also transferred with it, too. It took hours to clear. |
| Fermentation went well. A week in the primary, then transferred it to the secondary. The FG was *really* high. |
| This tastes really thick like syrup :-(March 6, 2004 -- Still has a somewhat thick body. It also has a pronounced Diactyl flavor. |
| 1. Stuck Sparge2. Lots of grain in fermentor3. High Final Gravity |
| Should be similiar in style to Portland Brewing Company's Haystack Black Ale. |
Generated with ProMash Brewing Software |