03-13-2010 HB Winter Solstice Ale

A ProMash Brewing Session Report

Brewing Date: Saturday March 13, 2010
Head Brewer: Cal Frye
Asst Brewer:   
Recipe: HB Winter Solstice Ale

Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 10.50      
Anticipated OG: 1.076 Plato: 18.48
Anticipated SRM: 11.8        
Anticipated IBU: 28.4      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.062 Plato: 15.21   
Actual FG: 1.020 Plato: 5.08   
Alc by Weight: 4.30 by Volume: 5.55 From Measured Gravities.
ADF: 66.6 RDF: 55.9 Apparent & Real Degree of Fermentation.

Formulas Used
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 %

% Amount Name Origin Potential SRM
66.7 7.00 lbs.  Muntons LME - Light England 1.037 5
4.8 0.50 lbs.  Victory Malt America 1.034 89
9.5 1.00 lbs.  CaraVienne Malt Belgium 1.034 22
19.0 2.00 lbs.  Honey    1.042 0

Potential represented as SG per pound per gallon.

Amount Name Form Alpha IBU Boil Time
0.25 oz.  Summit Pellet 18.50 20.1 60 min
0.25 oz.  Summit Pellet 18.50 6.8 20 min
0.50 oz.  Vanguard Whole 4.50 1.5 5 min

Amount Name Type Time
0.10 Oz  Bitter Orange Peel Spice 15 Min.(boil)
2.00 Oz  Candied Ginger Spice 0 Days(fermenter)
0.55 Tsp  Black Pepper Spice 0 Days(boil)
1.00 Tsp  Cinnamon Spice 0 Days(boil)

Danstar Windsor

Fermentation Specifics
Pitched From: Slurry
Amount Pitched: 1000 GR
Lag Time: 1.00 hours

Primary Fermenter: Plastic
Primary Type: Closed
Days In Primary: 7
Primary Temperature: 68 degrees F

Secondary Fermenter: Glass
Secondary Type: Closed
Days In Secondary: 14
Secondary Temperature: 68 degrees F

Original Gravity: 1.062 SG 15.21 Plato
Finishing Gravity: 1.020 SG 5.08 Plato

Bottling/Kegging Specifics
Bottling Date: Saturday April 03, 2010
Desired Carbonation Level: 2.30 Volumes CO2
Fermentation Temperature: 68 F

Amount Kegged: 5.00 Gallons
Days Conditioned: 21
Carbonation Method: Forced
Carbonation Temperature: 42 F
Pressure Used: 11.07 Psi

Mash Notes
Actual recipe used a bit less extract, and the results showed.

Fermentation Notes
Add candied ginger to secondary.

Tasting Notes
Came out too hoppy, but the fix is to increase malt -- see the starting recipe.

Treat water with campden tablet to remove chlorine before beginning. Adjust pH with phosphoric acid to 5-6 Increased malt over 2009 version. Orange flavor more from Summit hops than from orange peel addition. A Belgian yeast, more fruity than spicy, should work well, too.

Generated with ProMash Brewing Software