11-24-2007 Gutless Rusty
A ProMash Brewing Session Report
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Brewing Date:
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Saturday November 24, 2007
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Head Brewer:
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Mike Law
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Asst Brewer:
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Recipe:
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Gutless Rusty
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BJCP Style and Style Guidelines
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12-A Porter, Brown Porter
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Min OG:
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1.040
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Max OG:
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1.052
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Min IBU:
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18
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Max IBU:
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35
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Min Clr:
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20
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Max Clr:
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30
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
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Total Grain (Lbs):
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12.52
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Anticipated OG:
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1.059
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Plato:
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14.48
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Anticipated SRM:
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23.6
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Anticipated IBU:
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27.9
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Brewhouse Efficiency:
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60
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%
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Wort Boil Time:
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60
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Minutes
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Actual OG:
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1.059
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Plato:
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14.48
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Actual FG:
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1.015
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Plato:
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3.83
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Alc by Weight:
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4.51
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by Volume:
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5.79
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From Measured Gravities.
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ADF:
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73.5
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RDF:
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61.4
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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65 %
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Anticipated Points From Mash:
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54.06
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Actual Points From Mash:
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58.60
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%
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Amount
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Name
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Origin
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Potential
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SRM
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4.0
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0.50 lbs.
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Chocolate Malt
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Great Britain
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1.034
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475
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4.2
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0.52 lbs.
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Brown Sugar
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Generic
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1.046
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4
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8.0
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1.00 lbs.
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Munich Malt
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Great Britain
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1.037
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6
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71.9
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9.00 lbs.
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Pale Malt(2-row)
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Great Britain
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1.038
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3
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8.0
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1.00 lbs.
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Vienna Malt
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Germany
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1.037
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3
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4.0
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0.50 lbs.
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Crystal 10L
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America
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1.035
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10
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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1.00 oz.
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Mt. Hood
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Whole
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6.50
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27.9
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60 min
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Amount
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Name
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Type
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Time
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1.00 Oz
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Irish Moss
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Fining
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10 Min.(boil)
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10.00 Lbs
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Pumpkin
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Fruit
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21 Days(fermenter)
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WYeast 1007 German Ale
Recipe Efficiency Setting: 60 %
With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
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Target Volume (Gal):
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4.81
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Estimated OG:
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1.061
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Plato:
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15.02
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Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
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Target Volume (Gal):
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5.88
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Estimated OG:
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1.050
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Plato:
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12.40
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Post-Boil Targets:
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Target Volume (Gal):
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5.00
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Estimated OG:
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1.059
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Plato:
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14.48
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Recorded Actuals - Measurement Taken In Kettle:
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Recorded Volume (Gal):
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5.00
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Recorded OG:
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1.063
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Plato:
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15.54
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At 100 percent extraction from the maximum mash potential:
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Total Points:
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94.92
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Points From Mash:
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90.10
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Points From Extract/Sugar:
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4.82
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With the recipe efficiency setting, you should have achieved:
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Total Points:
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58.88
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Points From Mash:
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54.06
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Points From Extract/Sugar:
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4.82
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Actuals achieved were:
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Actual Points From Mash:
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58.60
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Actual Mash System Efficiency:
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65 %
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Generated with ProMash Brewing Software |