06-Oct-2007 Styrian Stunner+
A ProMash Brewing Session Report
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Brewing Date:
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Saturday October 06, 2007
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Head Brewer:
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Mick Harrison
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Asst Brewer:
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Recipe:
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Styrian Stunner+
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Batch Size (L):
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50.00
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Wort Size (L):
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50.00
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Total Grain (kg):
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9.30
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Anticipated OG:
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1.043
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Plato:
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0.000
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Anticipated EBC:
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17.0
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Anticipated IBU:
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34.4
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Brewhouse Efficiency:
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75
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%
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Wort Boil Time:
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90
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Minutes
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Actual OG:
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1.044
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Plato:
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10.956
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Actual FG:
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1.008
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Plato:
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2.051
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Alc by Weight:
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3.71
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by Volume:
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4.73
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From Measured Gravities.
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ADF:
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81.3
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RDF:
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67.3
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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74 %
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Anticipated Points From Mash:
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42.73
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Actual Points From Mash:
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42.22
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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
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%
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Amount
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Name
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Origin
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Potential
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EBC
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78.5
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7.30 kg.
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Pale Malt(2-row)
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Great Britain
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1.038
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5
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21.5
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2.00 kg.
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Amber Malt
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Great Britain
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1.032
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60
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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160.00 g.
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Styrian Goldings
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Whole
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3.00
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30.6
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75 min
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80.00 g.
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Styrian Goldings
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Whole
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3.00
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3.8
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15 min
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80.00 g.
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Styrian Goldings
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Whole
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3.00
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0.0
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0 min
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Amount
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Name
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Type
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Time
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2.00 Unit(s)
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Whirlfoc Tablets
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Fining
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15 Min.(boil)
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Gervin English Ale Yeast
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Profile:
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Hemel North 2007
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Profile known for:
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Calcium(Ca):
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130.0 ppm
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Magnesium(Mg):
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78.7 ppm
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Sodium(Na):
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12.0 ppm
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Sulfate(SO4):
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22.0 ppm
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Chloride(Cl):
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25.0 ppm
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biCarbonate(HCO3):
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388.5 ppm
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pH:
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8.34
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Generated with ProMash Brewing Software |