21-Mar-2010 Fuller London Porter

A ProMash Brewing Session Report

Brewing Date: Sunday March 21, 2010
Head Brewer: Mick Harrison
Asst Brewer:   
Recipe: Fuller London Porter


Recipe Specifics
Batch Size (L): 50.00 Wort Size (L): 50.00
Total Grain (kg): 12.70      
Anticipated OG: 1.058 Plato: 0.000
Anticipated EBC: 50.7        
Anticipated IBU: 34.8      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 75  Minutes   

Actual OG: 1.058 Plato: 14.273   
Actual FG: 1.014 Plato: 3.574   
Alc by Weight: 4.53 by Volume: 5.80 From Measured Gravities.
ADF: 75.0 RDF: 62.5 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 82 %
Anticipated Points From Mash: 58.26
Actual Points From Mash: 63.74


Grain/Extract/Sugar
% Amount Name Origin Potential EBC
73.2 9.30 kg.  Pale Malt(2-row) Great Britain 1.038 5
14.2 1.80 kg.  Brown Malt Great Britain 1.032 150
10.2 1.30 kg.  Crystal 55L Great Britian 1.034 120
2.4 0.30 kg.  Chocolate Malt Great Britian 1.034 940

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
50.00 g.  Wye Northdown Whole 6.72 17.4 75 min
80.00 g.  Fuggle Whole 3.83 15.9 75 min
50.00 g.  Goldings - E.K. Whole 3.00 1.4 0 min


Extras
Amount Name Type Time
2.00 Unit(s)  Whirlfoc Tablets Fining 15 Min.(boil)


Yeast
White Labs WLP013 London Ale




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