The Pol
Well-Known Member
- Joined
- Feb 12, 2007
- Messages
- 11,390
- Reaction score
- 117
Mash-in will be at 10am. Refer to this OP for any changes. I will post recipe, water profile etc. here shortly.
View Here: BrewBeastv2.1- live streaming video powered by Livestream
Schedule:
Mash-in: 10am
Mash-out 10:55am-11:20am
Sparge: 11:20am-12noon
Boil: 12:10pm-1:40pm
Drain to fermentor: 1:50pm-2pm
FINISHED!!
BJCP Style and Style Guidelines
-------------------------------
21-B Spice/Herb/Vegetable, Christmas/Winter Specialty
Min OG: 1.030 Max OG: 1.100
Min IBU: 2 Max IBU: 100
Min Clr: 2 Max Clr: 25 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 11.50
Anticipated OG: 1.061 Plato: 14.96
Anticipated SRM: 15.7
Anticipated IBU: 29.7
Brewhouse Efficiency: 82 %
Wort Boil Time: 90 Minutes
Actual OG: 1.061 Plato: 14.96
Actual FG: 1.015 Plato: 3.83
Alc by Weight: 4.73 by Volume: 6.07 From Measured Gravities.
ADF: 74.4 RDF 62.2 Apparent & Real Degree of Fermentation.
Actual Mash System Efficiency: 82 %
Anticipated Points From Mash: 60.94
Actual Points From Mash: 60.94
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: 1.044 SG 10.98 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: 7.62 Gal
Water Needed Pre-Boil Gravity: 1.044 SG 10.95 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 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
87.0 10.00 lbs. Pale Malt(2-row) Rahr America 1.036 2
4.3 0.50 lbs. Crystal 120L America 1.033 120
4.3 0.50 lbs. CaraVienna France 1.035 20
2.2 0.25 lbs. Honey Malt Canada 1.030 18
1.1 0.13 lbs. Roasted Barley America 1.028 500
1.1 0.13 lbs. Special B Malt Belgian 1.030 120
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.60 oz. Nugget Pellet 13.00 29.7 90 min.
1.00 oz. Tettnanger Tettnang Pellet 3.30 0.0 Dry Hop
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirflock Fining 5 Min.(boil)
1.00 Tsp Cinnamon Spice 5 Min.(boil)
1.00 Tsp Ginger Spice 5 Min.(boil)
1.00 Tsp AllSpice Spice 5 Min.(boil)
Yeast
-----
DCL Yeast S-04 SafAle English Ale
Mash Schedule
-------------
Mash Name:
Total Grain Lbs: 11.50
Total Water Qts: 23.00 - Before Additional Infusions
Total Water Gal: 5.75 - 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 60 155 155 Infuse 163 23.00 2.00
MashOut 20 5 168 168 Direct --- ------- ----
Total Water Qts: 23.00 - After Additional Infusions
Total Water Gal: 5.75 - After Additional Infusions
Total Mash Volume Gal: 6.67 - 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: 4.75 Sparge Deadspace: 0.00 Total Into Mash: 4.75
Total Grain Lbs: 11.50 Qts Per Lbs: 2.00 Total From Mash: 4.37
Mash Gallons: 5.75
Grain Absorption: 1.38
Amount Lost in Lauter Tun Deadspace,
Grant and Misc. to Kettle: 1.50
Top Up Water Added to Kettle: 0.00
Amount into Kettle: 7.62
Boil Time (min): 90.00 Evaporation Rate: 1.40
Amount after Boil: 5.52
Left in Kettle Deadspace: 0.40
Left in Hopback: 0.00
Left in Counterflow Chiller: 0.00
Left in Other Equipment / Other Absorption: 0.00
Amount to Chillers: 5.12
Amount After Cooling (4 perc.): 4.92
Grain absorption rate is: 0.12 (Gallons Per Lbs)
Evaporation rate is Gallons Per Hour
This formulation will yield 4.92 gallons of fermentable wort.
You will need 10.50 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): 7.62
Estimated OG: 1.044 Plato: 10.95
Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
Target Volume (Gal): 7.60
Estimated OG: 1.044 Plato: 10.98
Post-Boil Targets:
Target Volume (Gal): 5.50
Estimated OG: 1.061 Plato: 14.96
Recorded Actuals - Measurement Taken In Kettle:
Recorded Volume (Gal): 5.50
Recorded OG: 1.061 Plato: 14.96
At 100 percent extraction from the maximum mash potential:
Total Points: 74.32
Points From Mash: 74.32
Points From Extract/Sugar: 0.00
With the recipe efficiency setting, you should have achieved:
Total Points: 60.94
Points From Mash: 60.94
Points From Extract/Sugar: 0.00
Actuals achieved were:
Actual Points From Mash: 60.94
Actual Mash System Efficiency: 82
Fermentation Specifics
----------------------
Pitched From: Slurry
Amount Pitched: 1000 mL
Lag Time: 8.00 hours
Primary Fermenter: Plastic
Primary Type: Closed
Days In Primary: 21
Primary Temperature: 66 degrees F
Inventory Analysis
------------------
Grain/Malt/Extract/Sugar Origin Recipe Lbs Lbs In Stock Lbs Needed
--------------------------------------------------------------------------------------
Pale Malt(2-row) Rahr America 10.00 78.75 0.00
Crystal 120L America 0.50 1.50 0.00
CaraVienna France 0.50 0.50 0.00
Honey Malt Canada 0.25 1.25 0.00
Roasted Barley America 0.13 1.00 0.00
Special B Malt Belgian 0.13 1.63 0.00
Hop Origin Recipe Oz Oz In Stock Oz Needed
------------------------------------------------------------------------------------
Nugget - Pellet USA 0.60 5.00 0.00
Tettnanger Tettnang - Pellet Germany 1.00 2.60 0.00
Extras Recipe In Stock Needed
-------------------------------------------------------
Whirflock 1.00 8.00 0.00
Cinnamon 1.00 20.00 0.00
Ginger 1.00 20.00 0.00
AllSpice 1.00 20.00 0.00
Yeast Recipe In Stock Needed
-------------------------------------------------------
SafAle English Ale 1.00 2.00 0.00
(DCL Yeast S-04)
View Here: BrewBeastv2.1- live streaming video powered by Livestream
Schedule:
Mash-in: 10am
Mash-out 10:55am-11:20am
Sparge: 11:20am-12noon
Boil: 12:10pm-1:40pm
Drain to fermentor: 1:50pm-2pm
FINISHED!!
BJCP Style and Style Guidelines
-------------------------------
21-B Spice/Herb/Vegetable, Christmas/Winter Specialty
Min OG: 1.030 Max OG: 1.100
Min IBU: 2 Max IBU: 100
Min Clr: 2 Max Clr: 25 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 11.50
Anticipated OG: 1.061 Plato: 14.96
Anticipated SRM: 15.7
Anticipated IBU: 29.7
Brewhouse Efficiency: 82 %
Wort Boil Time: 90 Minutes
Actual OG: 1.061 Plato: 14.96
Actual FG: 1.015 Plato: 3.83
Alc by Weight: 4.73 by Volume: 6.07 From Measured Gravities.
ADF: 74.4 RDF 62.2 Apparent & Real Degree of Fermentation.
Actual Mash System Efficiency: 82 %
Anticipated Points From Mash: 60.94
Actual Points From Mash: 60.94
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: 1.044 SG 10.98 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: 7.62 Gal
Water Needed Pre-Boil Gravity: 1.044 SG 10.95 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 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
87.0 10.00 lbs. Pale Malt(2-row) Rahr America 1.036 2
4.3 0.50 lbs. Crystal 120L America 1.033 120
4.3 0.50 lbs. CaraVienna France 1.035 20
2.2 0.25 lbs. Honey Malt Canada 1.030 18
1.1 0.13 lbs. Roasted Barley America 1.028 500
1.1 0.13 lbs. Special B Malt Belgian 1.030 120
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.60 oz. Nugget Pellet 13.00 29.7 90 min.
1.00 oz. Tettnanger Tettnang Pellet 3.30 0.0 Dry Hop
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirflock Fining 5 Min.(boil)
1.00 Tsp Cinnamon Spice 5 Min.(boil)
1.00 Tsp Ginger Spice 5 Min.(boil)
1.00 Tsp AllSpice Spice 5 Min.(boil)
Yeast
-----
DCL Yeast S-04 SafAle English Ale
Mash Schedule
-------------
Mash Name:
Total Grain Lbs: 11.50
Total Water Qts: 23.00 - Before Additional Infusions
Total Water Gal: 5.75 - 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 60 155 155 Infuse 163 23.00 2.00
MashOut 20 5 168 168 Direct --- ------- ----
Total Water Qts: 23.00 - After Additional Infusions
Total Water Gal: 5.75 - After Additional Infusions
Total Mash Volume Gal: 6.67 - 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: 4.75 Sparge Deadspace: 0.00 Total Into Mash: 4.75
Total Grain Lbs: 11.50 Qts Per Lbs: 2.00 Total From Mash: 4.37
Mash Gallons: 5.75
Grain Absorption: 1.38
Amount Lost in Lauter Tun Deadspace,
Grant and Misc. to Kettle: 1.50
Top Up Water Added to Kettle: 0.00
Amount into Kettle: 7.62
Boil Time (min): 90.00 Evaporation Rate: 1.40
Amount after Boil: 5.52
Left in Kettle Deadspace: 0.40
Left in Hopback: 0.00
Left in Counterflow Chiller: 0.00
Left in Other Equipment / Other Absorption: 0.00
Amount to Chillers: 5.12
Amount After Cooling (4 perc.): 4.92
Grain absorption rate is: 0.12 (Gallons Per Lbs)
Evaporation rate is Gallons Per Hour
This formulation will yield 4.92 gallons of fermentable wort.
You will need 10.50 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): 7.62
Estimated OG: 1.044 Plato: 10.95
Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
Target Volume (Gal): 7.60
Estimated OG: 1.044 Plato: 10.98
Post-Boil Targets:
Target Volume (Gal): 5.50
Estimated OG: 1.061 Plato: 14.96
Recorded Actuals - Measurement Taken In Kettle:
Recorded Volume (Gal): 5.50
Recorded OG: 1.061 Plato: 14.96
At 100 percent extraction from the maximum mash potential:
Total Points: 74.32
Points From Mash: 74.32
Points From Extract/Sugar: 0.00
With the recipe efficiency setting, you should have achieved:
Total Points: 60.94
Points From Mash: 60.94
Points From Extract/Sugar: 0.00
Actuals achieved were:
Actual Points From Mash: 60.94
Actual Mash System Efficiency: 82
Fermentation Specifics
----------------------
Pitched From: Slurry
Amount Pitched: 1000 mL
Lag Time: 8.00 hours
Primary Fermenter: Plastic
Primary Type: Closed
Days In Primary: 21
Primary Temperature: 66 degrees F
Inventory Analysis
------------------
Grain/Malt/Extract/Sugar Origin Recipe Lbs Lbs In Stock Lbs Needed
--------------------------------------------------------------------------------------
Pale Malt(2-row) Rahr America 10.00 78.75 0.00
Crystal 120L America 0.50 1.50 0.00
CaraVienna France 0.50 0.50 0.00
Honey Malt Canada 0.25 1.25 0.00
Roasted Barley America 0.13 1.00 0.00
Special B Malt Belgian 0.13 1.63 0.00
Hop Origin Recipe Oz Oz In Stock Oz Needed
------------------------------------------------------------------------------------
Nugget - Pellet USA 0.60 5.00 0.00
Tettnanger Tettnang - Pellet Germany 1.00 2.60 0.00
Extras Recipe In Stock Needed
-------------------------------------------------------
Whirflock 1.00 8.00 0.00
Cinnamon 1.00 20.00 0.00
Ginger 1.00 20.00 0.00
AllSpice 1.00 20.00 0.00
Yeast Recipe In Stock Needed
-------------------------------------------------------
SafAle English Ale 1.00 2.00 0.00
(DCL Yeast S-04)
