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Old 09-18-2009, 12:18 AM   #1
The Pol
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Default BREWCAST 9am ET 9-22-09

Brewing a modified Orange/Cascade APA... begins at 9am ET on 9-22-09

View Here: http://www.livestream.com/brewbeastv21

Orange Cascade IAPA
A ProMash Brewing Session Report
--------------------------------
Recipe: Orange Cascade IAPA
BJCP Style and Style Guidelines
-------------------------------
10-A American Ale, American Pale Ale
Min OG: 1.045 Max OG: 1.060
Min IBU: 30 Max IBU: 54
Min Clr: 5 Max Clr: 14 Color in SRM, Lovibond

Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 12.00
Anticipated OG: 1.067 Plato: 16.39
Anticipated SRM: 11.1
Anticipated IBU: 33.4
Brewhouse Efficiency: 82 %
Wort Boil Time: 90 Minutes

Actual OG: 1.067 Plato: 16.39
Actual FG: 1.017 Plato: 4.27

Alc by Weight: 5.18 by Volume: 6.66 From Measured Gravities.
ADF: 73.9 RDF 61.9 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 82 %
Anticipated Points From Mash: 67.09
Actual Points From Mash: 67.09

Pre-Boil Amounts
----------------
Evaporation Rate: 1.40 Gallons Per Hour

Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:

Pre-Boil Wort Size: 7.60 Gal
Pre-Boil Gravity: 1.049 SG 12.04 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: 7.60 Gal
Water Needed Pre-Boil Gravity: 1.049 SG 12.04 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: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Additional Utilization Used For First Wort Hops: -30 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
79.2 9.50 lbs. Pale Malt(2-row) Maris Otter Great Britain 1.038 4
12.5 1.50 lbs. Crystal 40L America 1.034 40
8.3 1.00 lbs. Vienna Malt Germany 1.038 4

Potential represented as SG per pound per gallon.

Hops:
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Cascade Whole 7.20 33.4 First WH
2.00 oz. Cascade Pellet 7.80 0.0 Dry Hop


Extras

Amount Name Type Time
--------------------------------------------------------------------------
2.00 Oz Sweet Orange Peel Spice 10 Min.(boil)
1.00 Oz Corriander Seed Spice 10 Min.(boil)


Yeast
-----
DCL Yeast S-04 SafAle English Ale (200ml starter from washed slurry)


Mash Schedule
-------------
Mash Name: Single Infusion w/ HERMS recirc.

Total Grain Lbs: 12.00
Total Water Qts: 24.00 - Before Additional Infusions
Total Water Gal: 6.00 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 68 F


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Sacc. Rest 5 50 152 152 Infuse 160 24.00 2.00
Mashout 20 5 168 168 Direct --- ------- ----


Total Water Qts: 24.00 - After Additional Infusions
Total Water Gal: 6.00 - After Additional Infusions
Total Mash Volume Gal: 6.96 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.


Water Needed For Brewing Session
--------------------------------
Sparge Amount: 4.54 Sparge Deadspace: 0.00 Total Into Mash: 4.54

Total Grain Lbs: 12.00 Qts Per Lbs: 2.00 Total From Mash: 4.56
Mash Gallons: 6.00
Grain Absorption: 1.44
Amount Lost in Lauter Tun Deadspace,Grant and Misc. to Kettle: 1.50
Top Up Water Added to Kettle: 0.00
Amount into Kettle 7.60 gal.
Boil Time (min): 90.00
Evaporation Rate: 1.40
Amount after Boil: 5.50
Left in Kettle Deadspace: 0.20
Amount to Chillers: 5.30
Amount After Cooling (4 perc.): 5.09
Grain absorption rate is: 0.12 (Gallons Per Lbs)
Evaporation rate is Gallons Per Hour
This formulation will yield 5.09 gallons of fermentable wort.



You will need 10.54 gallons of water for the complete brewing session.

Efficiency Specifics
--------------------
Recipe Efficiency Setting: 82 %


With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Target Volume (Gal): 7.60
Estimated OG: 1.049 Plato: 12.04


Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:

Target Volume (Gal): 7.60
Estimated OG: 1.049 Plato: 12.04


Post-Boil Targets:
Target Volume (Gal): 5.50
Estimated OG: 1.067 Plato: 16.39


Recorded Actuals - Measurement Taken In Kettle:
Recorded Volume (Gal): 5.50
Recorded OG: 1.067 Plato: 16.39


At 100 percent extraction from the maximum mash potential:
Total Points: 81.82
Points From Mash: 81.82
Points From Extract/Sugar: 0.00


With the recipe efficiency setting, you should have achieved:

Total Points: 67.09
Points From Mash: 67.09
Points From Extract/Sugar: 0.00

Actuals achieved were:
Actual Points From Mash: 67.09
Actual Mash System Efficiency: 82


Fermentation Specifics
----------------------
Pitched From: Starter
Amount Pitched: 200 mL
Lag Time: 8.00 hours

Primary Fermenter: Plastic (HDPE)
Primary Type: Closed
Days In Primary: 14
Primary Temperature: 68 degrees F

Inventory Analysis
------------------
Grain/Malt/Extract/Sugar Origin Recipe Lbs Lbs In Stock Lbs Needed
--------------------------------------------------------------------------------------
Pale Malt(2-row) Maris Otter Great Britain 9.50 54.50 0.00
Crystal 40L America 1.50 8.09 0.00
Vienna Malt Germany 1.00 20.00 0.00


Hop Origin Recipe Oz Oz In Stock Oz Needed
------------------------------------------------------------------------------------
Cascade - Whole USA 2.00 8.50 0.00
Cascade - Pellet USA 2.00 9.90 0.00


Extras Recipe In Stock Needed
-------------------------------------------------------
Sweet Orange Peel 2.00 4.00 0.00
Corriander Seed 1.00 2.00 0.00


Yeast Recipe In Stock Needed
-------------------------------------------------------
SafAle English Ale 0.00 2.00 0.00
(DCL Yeast S-04)

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Last edited by The Pol; 09-21-2009 at 11:39 PM.
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Old 09-18-2009, 12:24 AM   #2
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Old 09-18-2009, 04:10 AM   #3
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Can you provide more specs and details please? Just kidding! I'll be there..... anxious to see your setup and pick your brain. Thanks for the post.

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Old 09-18-2009, 04:49 PM   #4
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Total Cost for this brew:

9.50 Pounds Maris Otter @ $.73/lb: $6.94
1.50 Pounds Crystal 40L @ $1.50/lb: $2.25
1.00 Pounds Vienna @ $.65/lb: $.65

Grain BILL: $9.84

4oz. Cascade Hops @ $.98/oz: $3.92

Hop BILL: $3.92

1oz. Coriander: $1.50
2oz. Sweet Orange Peel: $4.00


Safale S-04 Yeast: FREE (third generation washed yeast)

Electricity Cost: $1.13

TOTAL Cost to Brew: $20.39

Notice that 25% of the cost is in flavorings alone...

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Old 09-18-2009, 04:55 PM   #5
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Quote:
Originally Posted by The Pol View Post

TOTAL Cost to Brew: $20.39
and 20% of the total cost is from the orange peel!
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Old 09-18-2009, 05:00 PM   #6
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Quote:
Originally Posted by AZ_IPA View Post
and 20% of the total cost is from the orange peel!
Yeah... things look really expensive when you start buying your main ingredients in bulk!
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Old 09-19-2009, 02:18 AM   #7
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This is the schedule for the day:

9:00AM: Mash in
9:50AM: Begin Mashout
10:15AM: Mashout Complete
10:20AM: Begin Sparge
11:00AM: Finished Sparge
11:10AM: Begin Boil
12:40PM: Boil Complete
12:50PM: Transfer to HDPE
12:55PM: COMPLETE!

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Old 09-19-2009, 04:20 AM   #8
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I'm guessing you will be heating your mash/HLT water early in the morning or the night before. I know you've heated it up the night before in the past.

I wish my brewdays were 4 hours. With a 6 hour brew day it becomes an all day event and is very hard to find time to fit it in.

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Old 09-19-2009, 03:26 PM   #9
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Quote:
Originally Posted by Scut_Monkey View Post
I'm guessing you will be heating your mash/HLT water early in the morning or the night before. I know you've heated it up the night before in the past.

I wish my brewdays were 4 hours. With a 6 hour brew day it becomes an all day event and is very hard to find time to fit it in.
Yes, my HLT is leak free, so I can fill it and start it up whenever I want. The cooler maintains temps so well that the element will only click on a couple times each hour after it reaches its set temp.
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Old 09-21-2009, 12:33 PM   #10
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Got my replacement mill yesterday... adjusted to .033" and it is ready to go. Everything is a GO for this brew tomorrow.

Dumping my Spiced Holiday Ale today since it got infected. Prepping the fermentor for tomorrow!

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