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Alesmith Milford Dark Mild
This is Greg's Mild...
ProMash Brewing Session Printout -------------------------------- Brewing Date: Friday February 02, 2001 Head Brewer: Greg Guyton Asst Brewer: Recipe: Alesmith Milford Dark Mild ProMash Brewing Session - Recipe Details Printout ------------------------------------------------- BJCP Style and Style Guidelines ------------------------------- 10-A Brown Ale, Mild Min OG: 1.030 Max OG: 1.038 Min IBU: 10 Max IBU: 20 Min Clr: 10 Max Clr: 25 Color in SRM, Lovibond Recipe Specifics ---------------- Batch Size (GAL): 10.00 Wort Size (GAL): 10.00 Total Grain (LBS): 14.00 Anticipated OG: 1.036 Plato: 8.92 Anticipated SRM: 27.4 Anticipated IBU: 14.5 Brewhouse Efficiency: 65 Wort Boil Time: 60 Minutes Actual OG: 1.035 Plato: 8.78 Actual FG: 1.009 Plato: 2.31 Alc by Weight: 2.67 by Volume: 3.41 From Measured Gravities. ADF: 73.7 RDF 61.1 Apparent & Real Degree of Fermentation. Actual Mash System Efficiency: 64 Anticipated Points From Mash: 31.07 Actual Points From Mash: 30.50 Pre-Boil Amounts ---------------- Evaporation Rate: 9.00 Percent Per Hour Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation rate taken into account: Pre-Boil Wort Size: 10.99 Gal Pre-Boil Gravity: 1.032 SG 8.14 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: 12.44 Gal Water Needed Pre-Boil Gravity: 1.029 SG 7.21 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 Plug Hops: 2 Additional Utilization Used For Pellet Hops: 10 Grain/Extract/Sugar % Amount Name Origin Potential SRM ----------------------------------------------------------------------------- 71.4 10.00 lbs. Pale Malt(2-row) Great Britain 1.038 3 14.3 2.00 lbs. Crystal 150L Great Britain 1.033 120 3.6 0.50 lbs. Chocolate Malt Great Britain 1.034 475 1.8 0.25 lbs. Roasted Barley Belgium 1.030 575 1.8 0.25 lbs. Special B Malt Belgian 1.030 120 7.1 1.00 lbs. Brown Sugar America 1.045 15 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time ----------------------------------------------------------------------------- 0.50 oz. Wye Challenger Plug 8.20 9.4 60 min. 1.00 oz. Goldings - E.K. Whole 4.50 5.1 30 min. Yeast ----- WYeast 1968 London Extra Special Bitter Mash Schedule ------------- Mash Type: Single Step Heat Type: Direct Qts Water Per LBS Grain: 1.00 Total Qts: 13.00 Grain Temp: 80 F Dough In Temp: 166 Time: 0 Saccharification Rest Temp: 152 Time: 90 Mash-out Rest Temp: 0 Time: 0 Sparge Temp: 175 Time: 60 Runnings Stopped At: 1.010 SG 2.56 Plato Water Needed For Brewing Session -------------------------------- Sparge Amount: 6.00 Sparge Deadspace: 0.00 Total Into Mash: 6.00 Total Grain LBS: 13.00 Qts Per LBS: 1.00 Total From Mash: 1.69 Mash Gallons: 3.25 Grain Absorption: 1.56 Amount Lost in Lauter Tun Deadspace, Grant and Misc. to Kettle: 0.25 Top Up Water Added to Kettle: 5.00 Amount into Kettle: 12.44 Boil Time (min): 60.00 Evaporation Rate: 9.00 Amount after Boil: 11.32 Left in Kettle Deadspace: 0.75 Left in Hopback: 0.00 Left in Counterflow Chiller: 0.00 Left in Other Equipment / Other Absorption: 0.25 Amount to Chillers: 10.32 Amount After Cooling (4 perc.): 9.91 Grain absorption rate is: 0.12 (Gallons Per LBS) Evaporation rate is Percent per Hour This formulation will yield 9.91 gallons of fermentable wort. You will need 14.25 gallons of water for the complete brewing session. Efficiency Specifics -------------------- Recipe Efficiency Setting: 65 With sparge water, mash water, additional infusions, vessel losses, top-up water and evaporation rate recorded in the Water Needed Calculator: Target Volume (GAL): 12.44 Estimated OG: 1.029 Plato: 7.21 Raw Pre-Boil Targets - only targeted volume/gravity and evaporation rate taken into account: Target Volume (GAL): 10.99 Estimated OG: 1.032 Plato: 8.14 Post-Boil Targets: Target Volume (GAL): 10.00 Estimated OG: 1.036 Plato: 8.92 Recorded Actuals - Measurement Taken In Kettle: Recorded Volume (GAL): 10.00 Recorded OG: 1.035 Plato: 8.78 At 100 percent extraction from the maximum mash potential: Total Points: 52.30 Points From Mash: 47.80 Points From Extract/Sugar: 4.50 With the recipe efficiency setting, you should have achieved: Total Points: 35.57 Points From Mash: 31.07 Points From Extract/Sugar: 4.50 Actuals achieved were: Actual Points From Mash: 30.50 Actual Mash System Efficiency: 64 Fermentation Specifics ---------------------- Pitched From: Starter Amount Pitched: 800 mL Lag Time: 9.00 hours Primary Fermenter: Glass Primary Type: Closed Days In Primary: 7 Primary Temperature: 65 degrees F Secondary Fermenter: Glass Secondary Type: Closed Days In Secondary: 14 Secondary Temperature: 65 degrees F Original Gravity: 1.035 SG 8.78 Plato Finishing Gravity: 1.009 SG 2.31 Plato Mash Notes ---------- All brewing liquor treated with 88% Lactic acid to a pH of 6.0 5 Gallons of water added to kettle and pre boiled. 7 Gallons of heavy runnings added to obtain a gravity of ~ 1.030. Grain bill was adjusted up to compensate for lower sparge volume. Brown sugar added in order to achieve target gravity of 1.035
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