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Old 12-08-2007, 08:56 PM   #1
Brewiz
 
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May 2005
Stockbridge, Ga
Posts: 954
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Recipe Type: All Grain   
Yeast: Wyeast 1056   
Yeast Starter: Slurry   
Batch Size (Gallons): 14   
Original Gravity: 1.061   
Final Gravity: 1.020   
IBU: 66.1   
Boiling Time (Minutes): 60   
Color: 7.7   
Primary Fermentation (# of Days & Temp): 7   
Secondary Fermentation (# of Days & Temp): 14   

12-08-2007 Wizard Ale

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

Brewing Date: Saturday December 08, 2007
Head Brewer:
Asst Brewer:
Recipe: Wizard Ale

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

Batch Size (Gal): 14.00 Wort Size (Gal): 14.00
Total Grain (Lbs): 26.00
Anticipated OG: 1.050 Plato: 12.38
Anticipated SRM: 7.7
Anticipated IBU: 66.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Actual OG: 1.061 Plato: 15.00
Actual FG: 1.012 Plato: 3.07

Alc by Weight: 5.07 by Volume: 6.48 From Measured Gravities.
ADF: 79.5 RDF 66.2 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 92 %
Anticipated Points From Mash: 49.98
Actual Points From Mash: 61.11


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

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: 16.47 Gal
Pre-Boil Gravity: 1.042 SG 10.59 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: 10.76 Gal
Water Needed Pre-Boil Gravity: 1.065 SG 15.92 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

Additional Utilization Used For First Wort Hops: -10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
76.9 20.00 lbs. Pale Malt(2-row) America 1.036 2
11.5 3.00 lbs. Carastan Malt Great Britian 1.035 34
7.7 2.00 lbs. Munich Malt(2-row) America 1.035 6
3.8 1.00 lbs. Wheat Malt America 1.038 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Amarillo Gold Whole 10.00 14.4 First WH
1.00 oz. Simcoe Whole 14.00 20.1 First WH
1.00 oz. Simcoe Whole 14.00 22.4 60 min.
0.50 oz. Amarillo Gold Whole 10.00 4.1 30 min.
0.50 oz. Amarillo Gold Whole 10.00 2.1 15 min.
0.50 oz. Amarillo Gold Whole 10.00 1.6 10 min.
0.50 oz. Amarillo Gold Whole 10.00 1.3 5 min.
2.00 oz. Cascade Whole 5.75 0.0 Dry Hop


Yeast
-----

WYeast 1056 Amercan Ale/Chico


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

Mash Type: Single Step
Heat Type: Direct

Grain Lbs: 26.00
Water Qts: 32.50 - Before Additional Infusions
Water Gal: 8.13 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25

Tun Thermal Mass: 0.00
Grain Temp: 62 F

Dough In Temp: 168 Time: 0
Saccharification Rest Temp: 154 Time: 60
Mash-out Rest Temp: 0 Time: 10
Sparge Temp: 175 Time: 0

Runnings Stopped At: 1.020 SG 5.00 Plato


Total Mash Volume Gal: 10.20 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.


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