31-Dec-2011 Old Perp No2

A ProMash Brewing Session Report

Brewing Date: Saturday December 31, 2011
Head Brewer: Mick Harrison
Asst Brewer:   
Recipe: Old Perp No2


Recipe Specifics
Batch Size (L): 50.00 Wort Size (L): 50.00
Total Grain (kg): 11.43      
Anticipated OG: 1.054 Plato: 13.27
Anticipated EBC: 55.1        
Anticipated IBU: 34.5      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 75  Minutes   

Actual OG: 1.050 Plato: 12.39   
Actual FG: 1.010 Plato: 2.56   
Alc by Weight: 4.12 by Volume: 5.26 From Measured Gravities.
ADF: 79.3 RDF: 65.9 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 76 %
Anticipated Points From Mash: 52.55
Actual Points From Mash: 53.35


Grain/Extract/Sugar
% Amount Name Origin Potential EBC
87.5 10.00 kg.  Pale Malt(2-row) England 1.038 5
3.7 0.42 kg.  Crystal Wheat Malt England 1.033 400
1.6 0.18 kg.  Crystal Malt England 1.034 130
3.5 0.40 kg.  Chocolate Malt England 1.034 1000
2.0 0.23 kg.  Black Patent Malt England 1.027 1350
1.7 0.20 kg.  Treacle Generic 1.036 264

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
50.00 g.  Fuggle Whole 5.00 15.6 75 min
35.00 g.  Wye Challenger Whole 7.50 16.4 75 min
30.00 g.  Goldings - E.K. Whole 5.20 2.4 15 min


Extras
Amount Name Type Time
2.00 Unit(s)  Whirlfloc Tablet Fining 15 Min.(boil)


Yeast
Fermentis US-05 SafAle




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