Barleywine

ProMash Brewing Session Printout
--------------------------------

Brewing Date: Saturday February 08, 2003
Head Brewer:  Jeremy Cagle
Asst Brewer:
Recipe:       Rhaps IB Oatmeal Stout

ProMash Brewing Session - Recipe Details Printout
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BJCP Style and Style Guidelines
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16-C  Stout, Oatmeal Stout

Min OG:  1.035   Max OG:  1.060
Min IBU:    20   Max IBU:    50
Min Clr:    35   Max Clr:    90  Color in SRM, Lovibond

Recipe Specifics
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Batch Size (GAL):         7.00    Wort Size (GAL):   7.00
Total Grain (LBS):       21.35
Anticipated OG:          1.080    Plato:            19.38
Anticipated SRM:          57.7
Anticipated IBU:          61.8
Brewhouse Efficiency:       70 %
Wort Boil Time:             60    Minutes

Actual OG:  1.076   Plato: 18.44
Actual FG:  1.012   Plato:  3.07

Alc by Weight:  6.64      by Volume:  8.49  From Measured Gravities.
ADF:            83.4      RDF         69.5  Apparent & Real Degree of 
Fermentation.

Actual Mash System Efficiency: 66 %
Anticipated Points From Mash:  73.67
Actual Points From Mash:       69.49


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:                 8.24    Gal
Pre-Boil Gravity:                   1.068   SG          16.64  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:   11.33    Gal
Water Needed Pre-Boil Gravity:      1.050   SG          12.28  Plato


Formulas Used
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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
-----------------------------------------------------------------------------
63.2    13.50 lbs. Pale Malt(2-row)              Great Britain  1.038      3
12.3     2.63 lbs. Flaked Oats                   America        1.033      2
 7.0     1.50 lbs. Chocolate Malt                Great Britain  1.034    475
 4.7     1.00 lbs. Light Dry Malt Extract                       1.046      7
 4.1     0.88 lbs. Crystal 60L                   America        1.034     60
 3.5     0.75 lbs. Cara-Pils Dextrine Malt                      1.033      2
 1.8     0.38 lbs. Black Patent Malt             Great Britain  1.027    525
 1.8     0.38 lbs. Carafa Special                Germany        1.030    600
 1.6     0.35 lbs. Roasted Barley                Great Britain  1.029    575

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  3.25 oz.    Goldings - E.K.                   Plug     5.00  46.0  60 min.
  0.25 oz.    Magnum                            Whole   16.00  11.1  60 min.
  1.00 oz.    Fuggle                            Whole    5.00   3.7  15 min.
  0.25 oz.    Goldings - E.K.                   Plug     5.00   0.9  15 min.


Yeast
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Mash Schedule
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Mash Type: Single Step
Heat Type: Infusion

Qts Water Per LBS Grain: 1.28    Total Qts: 26.00 - Before Additional 
Infusions

Grain Temp: 66 F

Dough In Temp:              168  Time:   5
Saccharification Rest Temp: 154  Time:  60
Mash-out Rest Temp:         165  Time:   5
Sparge Temp:                170  Time:  45

Runnings Stopped At:  1.010 SG       2.56 Plato


Additional Infusion Temperatures And Amounts
--------------------------------------------

Mash Out Step:             7.08 Qts of  212 Degree Water Added


Water Needed For Brewing Session
--------------------------------

  Sparge Amount:   9.00  Sparge Deadspace:    3.00  Total Into Mash:    6.00

Total Grain LBS:  20.35       Qts Per LBS:    1.63  Total From Mash:    5.83
                             Mash Gallons:    8.27
                         Grain Absorption:    2.44

                                Amount Lost in Lauter Tun Deadspace,
                                          Grant and Misc. to Kettle:    0.50

                                       Top Up Water Added to Kettle:    0.00
                                                 Amount into Kettle:   11.33

                          Boil Time (min):   60.00 Evaporation Rate:   15.00
                                                  Amount after Boil:    9.63

                                           Left in Kettle Deadspace:    0.50
                                                    Left in Hopback:    0.50
                                        Left in Counterflow Chiller:    0.25
                         Left in Other Equipment / Other Absorption:    0.15

                                                 Amount to Chillers:    8.23
                                     Amount After Cooling (4 perc.):    7.90



Grain absorption rate is: 0.12 (Gallons Per LBS)

Evaporation rate is Percent per Hour

This formulation will yield 7.90 gallons of fermentable wort.

You will need 17.27 gallons of water for the complete brewing session.

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