Saccro's Imperial Honey Porter Brew Day planning....

Calculations and plans posted here, brew day to come:

A ProMash Brewing Session Report
--------------------------------

Brewing Date: Wednesday April 15, 2009
Head Brewer: Robert
Asst Brewer: Kayla
Recipe: Imperial Honey Porter

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 17.00
Anticipated OG: 1.092 Plato: 22.02
Anticipated SRM: 30.2
Anticipated IBU: 77.1
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes

Actual OG: 1.092 Plato: 22.02
Actual FG: 1.012 Plato: 3.07

Alc by Weight: 8.33 by Volume: 10.66 From Measured Gravities.
ADF: 86.1 RDF 71.8 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 80 %
Anticipated Points From Mash: 79.36
Actual Points From Mash: 79.36


Pre-Boil Amounts
----------------

Evaporation Rate: 1.50 Gallons Per Hour

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

Pre-Boil Wort Size: 7.75 Gal
Pre-Boil Gravity: 1.065 SG 15.98 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: 7.93 Gal
Water Needed Pre-Boil Gravity: 1.064 SG 15.64 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: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
55.1 9.38 lbs. Pale Malt(2-row) Maris Otter Great Britain 1.038 3
22.1 3.75 lbs. Munich Malt(dark) Canada 1.034 30
5.5 0.94 lbs. Crystal 60L America 1.034 60
2.8 0.47 lbs. Special B Malt Belgian 1.030 120
2.8 0.47 lbs. Chocolate Malt Great Britain 1.034 400
11.8 2.00 lbs. Clover Honey Generic 1.035 0

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Magnum Whole 14.20 39.4 90 min.
1.25 oz. Cascade Whole 7.20 27.1 45 min.
0.50 oz. Cascade Whole 7.20 4.1 20 min.
1.00 oz. Cascade Whole 7.20 6.5 15 min.


Yeast
-----

DCL Yeast S-05 SafAle California


Mash Schedule
-------------

Mash Name:

Total Grain Lbs: 15.00
Total Water Qts: 15.00 - Before Additional Infusions
Total Water Gal: 3.75 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 65 F


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Protien 5 30 132 132 Infuse 145 15.00 1.00
Sacc. Rest 5 75 150 150 Infuse 188 8.53 1.57
Mashout 15 5 168 168 Direct --- ------- ----


Total Water Qts: 23.53 - After Additional Infusions
Total Water Gal: 5.88 - After Additional Infusions
Total Mash Volume Gal: 7.08 - 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: 5.35
Total Into Mash: 5.35

Total Grain Lbs: 15.00
Qts Per Lbs: 1.57 T
otal From Mash: 4.08
Mash Gallons: 5.88
Grain Absorption: 1.80

Amount Lost in Lauter Tun Deadspace, Grant and Misc. to Kettle: 1.50
Amount into Kettle: 7.93
Boil Time (min): 90.00
Evaporation Rate: 1.50
Amount after Boil: 5.68
Left in Kettle Deadspace: 0.40
Amount to Chillers: 5.28
Amount After Cooling (4 perc.): 5.07

Grain absorption rate is: 0.12 (Gallons Per Lbs)

Evaporation rate is Gallons Per Hour

This formulation will yield 5.07 gallons of fermentable wort.

You will need 11.23 gallons of water for the complete brewing session.


Efficiency Specifics
--------------------
Recipe Efficiency Setting: 80 %


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

Target Volume (Gal): 7.93
Estimated OG: 1.064 Plato: 15.64


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

Target Volume (Gal): 7.75
Estimated OG: 1.065 Plato: 15.98


Post-Boil Targets:

Target Volume (Gal): 5.50
Estimated OG: 1.092 Plato: 22.02


Recorded Actuals - Measurement Taken In Kettle:

Recorded Volume (Gal): 5.50
Recorded OG: 1.092 Plato: 22.02


At 100 percent extraction from the maximum mash potential:

Total Points: 111.93
Points From Mash: 99.20
Points From Extract/Sugar: 12.73


With the recipe efficiency setting, you should have achieved:

Total Points: 92.09
Points From Mash: 79.36
Points From Extract/Sugar: 12.73


Actuals achieved were:

Actual Points From Mash: 79.36
Actual Mash System Efficiency: 80


Fermentation Specifics
----------------------

Pitched From: Starter
Amount Pitched: 10 mL
Lag Time: 24.00 hours

Primary Fermenter: Plastic
Primary Type: Closed
Days In Primary: 21
Primary Temperature: 65 degrees F

Secondary Fermenter: Glass
Secondary Type: Closed
Days In Secondary: 21
Secondary Temperature: 65 degrees F

Original Gravity: 1.092 SG 22.02 Plato
Finishing Gravity: 1.012 SG 3.07 Plato




I plan to take 2 quarts of the PRE BOIL wort at 1.055 to use as a starter for this brew. I will rehydrate the S-05 and pitch it into the starter 24 hours prior to pitching into the fermentor. I pitch the entire starter volume into the fermentor.

Yummmmy! I really enjoyed this when Sacc brought some over.

Soperbrew said:

Yummmmy! I really enjoyed this when Sacc brought some over.

Click to expand...

Good to hear!!!

It's on my to do brew list for the fall.

just added this to my future brews list. Let us know how it turns out.

B

Ahoy hoy,
I think the technical pilot side of you is starting to influence your brewing. That rap sheet above looks like a freaking pre flight check list for the military with all those entires
What ever happened to a pinch of this, a pinch of that? Oh, the future again rears its ugly head of technology again. Soon, Pol will just run an app off his iphone, and the Monster will brew on its own, and have his beer and slippers waiting in the garage next to a lawn recliner
It was at that point that skynet.....became aware.......
Im going to brew a fire rock pale ale batch this weekend. Just tried it thursday, am sold that its a top 10 in my list. yummy.
Hope the porter turns out, Ill be interested to see how all it goes. Take care rob.

Medo... you crack me up. I am very organized and precise. Yep.

The Pol said:

Medo... you crack me up. I am very organized and precise. Yep.

Click to expand...

Which is the type of person I want flying me through the sky.

Soperbrew said:

Which is the type of person I want flying me through the sky.

Click to expand...

Good quality to have, yes.

I am thinking about doing something different with this recipe, to keep the attenuation high. I am thinking of mashing in at 135F and RAMP mashing up to 150F. This wont take long, but I think it sounds cool, so I want to do it.

Here it is, no second step infusion, just a 15 minute ramp up to sacc. rest

I like doing slow temp ramps...except my arm gets very tired from all the stirring. I feel compelled to stir it frequently to evenly distribute the heat.

Next time I brew this I will target 1.016 or so, first batch finished around 1.012 and could use a wee bit more body.. I'll probably mash at 131-152 next time, and use London Ale (Wyeast 1028) yeast instead of the US-05.

Not that there is anything wrong with the original. I had a good bit last night and I'll say it's quite good with seven months of age on it.

So where does the honey go? Boil? Primary?

fastricky said:

So where does the honey go? Boil? Primary?

Click to expand...

Boil.......

thanks...!

EDIT - meant to say this recipe looks great, I'll try it. I probably will mash a bit higher and try a different yeast to get a bit more body out of it tho'... but that's just my preference.