09-17-2004 hurricane Ivan Scottish Ale
A ProMash Brewing Session Report
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Brewing Date:
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Friday September 17, 2004
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Head Brewer:
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Michael Cotherman
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Asst Brewer:
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Recipe:
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hurricane Ivan Scottish Ale
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BJCP Style and Style Guidelines
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05-C Scottish Ale, Export 80
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Min OG:
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1.040
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Max OG:
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1.050
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Min IBU:
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15
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Max IBU:
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36
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Min Clr:
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10
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Max Clr:
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19
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Color in SRM, Lovibond
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Batch Size (Gal):
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12.00
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Wort Size (Gal):
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12.00
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Total Grain (Lbs):
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22.63
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Anticipated OG:
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1.053
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Plato:
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13.08
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Anticipated SRM:
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15.6
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Anticipated IBU:
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36.0
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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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70
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Minutes
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Actual OG:
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1.065
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Plato:
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15.90
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Actual FG:
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1.012
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Plato:
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3.07
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Alc by Weight:
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5.47
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by Volume:
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7.00
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From Measured Gravities.
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ADF:
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80.7
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RDF:
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67.2
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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86 %
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Anticipated Points From Mash:
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52.95
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Actual Points From Mash:
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60.67
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Evaporation Rate:
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15.00
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Percent Per Hour
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Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:
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Pre-Boil Wort Size:
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14.55
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Gal
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Pre-Boil Gravity:
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1.044
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SG
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10.88
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Plato
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With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
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Water Needed Pre-Boil Wort Size:
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9.07
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Gal
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Water Needed Pre-Boil Gravity:
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1.070
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SG
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17.07
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Plato
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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 %
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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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SRM
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88.4
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20.00 lbs.
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Pale Malt(2-row)
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England
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1.038
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3
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4.4
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1.00 lbs.
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Smoked(Bamberg)
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Germany
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1.037
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3
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1.1
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0.25 lbs.
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Chocolate Malt
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America
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1.029
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350
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1.7
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0.38 lbs.
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Roasted Barley
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UK
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1.029
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575
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4.4
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1.00 lbs.
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Flaked Barley
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America
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1.032
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2
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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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2.50 oz.
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Bullion
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Pellet
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6.90
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36.0
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70 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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0.20 Oz
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Irish Moss
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Fining
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15 Min.(boil)
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WYeast 1728 Scotish Ale
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Profile:
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Edinburgh
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Profile known for:
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Malty Brown Ales
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Calcium(Ca):
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140.0 ppm
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Magnesium(Mg):
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36.0 ppm
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Sodium(Na):
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92.0 ppm
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Sulfate(SO4):
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231.0 ppm
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Chloride(Cl):
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60.0 ppm
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biCarbonate(HCO3):
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270.0 ppm
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pH:
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8.34
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Mash Type:
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Single Step
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Heat Type:
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Infusion
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Grain Lbs:
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22.63
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Water Qts:
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22.14
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Before Additional Infusions
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Water Gal:
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5.53
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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0.98
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Before Additional Infusions
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Tun Thermal Mass:
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0.00
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Grain Temp:
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80 F
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Before Additional Infusions
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Rest
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Temp
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Time
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Dough In:
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0
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0 Min
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Saccharification Rest:
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154
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90 Min
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Mash-out Rest:
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168
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10 Min
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Sparge:
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170
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70 Min
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Total Mash Volume Gal: 7.34 - After Additional Infusions
Runnings Stopped At: 1.010 SG 2.56 Plato
All temperature measurements are degrees Fahrenheit.
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Water Analysis - Regional Matching
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Profile Water Name: Edinburgh
Your Water Name: clearwater
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Ca
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Mg
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Na
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SO4
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Cl
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HCO3
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Target Water:
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140.0
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36.0
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92.0
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231.0
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60.0
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270.0
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Your Water (Before Dilutions):
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77.3
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4.9
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160.0
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250.0
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250.0
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207.0
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Your Water (After Dilutions):
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19.3
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1.2
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40.0
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62.5
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62.5
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51.8
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Difference:
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120.7
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34.8
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52.0
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168.5
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-2.5
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218.3
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Dilution Rate: 0.75
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Grams
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Additions
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Per Gal
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Ca
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Mg
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Na
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SO4
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Cl
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Carb
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Gypsum:
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0.3
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15.4
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0.0
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0.0
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36.8
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0.0
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0.0
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Epsom Salt:
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1.3
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0.0
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33.9
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0.0
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133.9
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0.0
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0.0
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Canning Salt:
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0.0
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0.0
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0.0
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0.0
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0.0
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0.0
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0.0
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Baking Soda:
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0.5
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0.0
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0.0
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36.0
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0.0
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0.0
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94.5
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Calcium Chlr:
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0.0
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0.0
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0.0
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0.0
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0.0
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0.0
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0.0
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Chalk:
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0.8
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84.6
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0.0
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0.0
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0.0
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0.0
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126.7
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Totals:
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2.35
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100.0
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33.9
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36.0
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170.8
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0.0
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221.2
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Adjust Mash Water - 5.53 Gallons (22.14 Quarts) with:
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0.05
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Ounces of Gypsum.
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CaSO4
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0.25
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Ounces of Epsom Salt
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MgSO4
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0.00
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Ounces of Canning Salt
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NaCL
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0.10
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Ounces of Baking Soda
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NaHCO3L
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0.00
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Ounces of Calcium Chloride
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CaCL
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0.16
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Ounces of Chalk
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CaCO3
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Adjust Sparge Water - 7.00 Gallons (28.00 Quarts) with:
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0.06
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Ounces of Gypsum.
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CaSO4
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0.32
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Ounces of Epsom Salt
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MgSO4
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0.12
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Ounces of Baking Soda
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NaHCO3
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0.00
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Ounces of Canning Salt
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NaCL
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0.00
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Ounces of Calcium Chloride
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CaCL
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0.20
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Ounces of Chalk
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CaCO3
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Water Needed For Brewing Session
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Sparge Amount:
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7.00
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Sparge Deadspace:
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1.25
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Total Into Mash:
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5.75
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Total Grain Lbs:
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22.63
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Qts Per Lbs:
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0.98
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Total From Mash:
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2.82
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Mash Gallons:
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5.53
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Grain Absorption:
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2.71
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Amount Lost in Lauter Tun Deadspace, Grant and Misc. to Kettle:
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0.50
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Top Up Water Added to Kettle:
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1.00
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Amount into Kettle:
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9.07
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Boil Time (min):
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70
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Evaporation Rate:
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15.00
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Amount after Boil:
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7.48
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Left in Kettle Deadspace:
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1.00
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Left in Hopback:
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0.00
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Left in Counterflow Chiller:
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0.25
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Left in Other Equipment / Other Absorption:
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0.00
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Amount to Chillers:
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6.23
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Amount After Cooling (4 perc.):
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5.98
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Grain absorption rate is: 0.12 (Gallons Per Lbs)
Evaporation rate is Percent per Hour
This formulation will yield 5.98 gallons of fermentable wort.
You will need 13.53 gallons of water for the complete brewing session.
Recipe Efficiency Setting: 75 %
With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
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Target Volume (Gal):
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9.07
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Estimated OG:
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1.070
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Plato:
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17.07
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Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
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Target Volume (Gal):
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14.55
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Estimated OG:
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1.044
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Plato:
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10.88
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Post-Boil Targets:
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Target Volume (Gal):
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12.00
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Estimated OG:
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1.053
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Plato:
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13.08
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Recorded Actuals - Measurement Taken In Ferementer:
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Recorded Volume (Gal):
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10.00
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+Losses (Gal):
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1.20
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Total Volume (Gal):
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11.20
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Recorded OG:
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1.065
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Plato:
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15.90
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At 100 percent extraction from the maximum mash potential:
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Total Points:
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70.59
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Points From Mash:
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70.59
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Points From Extract/Sugar:
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0.00
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With the recipe efficiency setting, you should have achieved:
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Total Points:
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52.95
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Points From Mash:
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52.95
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Points From Extract/Sugar:
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0.00
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Actuals achieved were:
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Actual Points From Mash:
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60.67
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Actual Mash System Efficiency:
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86 %
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Pitched From:
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Starter
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Amount Pitched:
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800 mL
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Lag Time:
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12.00 hours
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Primary Fermenter:
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Stainless Steel
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Primary Type:
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Closed
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Days In Primary:
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7
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Primary Temperature:
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68 degrees F
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Secondary Fermenter:
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Stainless Steel
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Secondary Type:
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Closed
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Days In Secondary:
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14
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Secondary Temperature:
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68 degrees F
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Original Gravity:
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1.065 SG
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15.90
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Plato
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Finishing Gravity:
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1.012 SG
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3.07
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Plato
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temp was only about 145 with a lot of 170 degree water, decocted some off and heated it, got to 154 after 30 min, went for another 90 minutes, iodine test showed no starch.
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Yeast: WYEAST Scottish Ale
1728 Scottish Ale
Rich, smokey, peaty character ideally suited
for scottish style ales, smoked beers and
high gravity ales. Flocculation - high;
apparent attenuation - 69-73%. (55-70°F)
yeast preference order:
wyeast 1728 Scottish Ale Yeast.
whitelabs WLP0028 Edinburgh Ale
whitelabs WLP003 German Ale II
wyeast 1056 American Ale Yeast.
wyeast 1084 Irish Ale Yeast.
Notes:
Remove two gallons of first runnings and boil down
to about 1 pint and add back to boil. This will
give the richer taste that you find in this fine
beer.
Collect 15 gallons of Run-off and boil down to
your 11 1/2 gallon target (the other 1/2 gallon
will come from the 1/2 gallon starter of yeast
slurry that you have made in advance).
Add 2-3 teaspoons of Irish Moss into the boil
just because.
Traquar is the finest of all Scottish Ales.
Their recipe is pretty easy and straight
forward. 99% Pale Ale Malt, 1% Roasted
Barley and 35-37 IBU's.
FG --> 1.018
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Generated with ProMash Brewing Software |