03-13-2010 HB Winter Solstice Ale
A ProMash Brewing Session Report
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Brewing Date:
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Saturday March 13, 2010
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Head Brewer:
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Cal Frye
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Asst Brewer:
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Recipe:
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HB Winter Solstice Ale
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
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Total Grain (Lbs):
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10.50
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Anticipated OG:
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1.076
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Plato:
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18.48
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Anticipated SRM:
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11.8
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Anticipated IBU:
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28.4
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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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60
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Minutes
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Actual OG:
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1.062
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Plato:
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15.21
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Actual FG:
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1.020
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Plato:
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5.08
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Alc by Weight:
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4.30
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by Volume:
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5.55
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From Measured Gravities.
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ADF:
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66.6
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RDF:
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55.9
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Apparent & Real Degree of Fermentation.
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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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66.7
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7.00 lbs.
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Muntons LME - Light
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England
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1.037
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5
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4.8
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0.50 lbs.
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Victory Malt
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America
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1.034
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89
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9.5
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1.00 lbs.
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CaraVienne Malt
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Belgium
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1.034
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22
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19.0
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2.00 lbs.
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Honey
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1.042
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0
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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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0.25 oz.
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Summit
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Pellet
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18.50
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20.1
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60 min
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0.25 oz.
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Summit
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Pellet
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18.50
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6.8
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20 min
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0.50 oz.
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Vanguard
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Whole
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4.50
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1.5
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5 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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0.10 Oz
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Bitter Orange Peel
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Spice
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15 Min.(boil)
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2.00 Oz
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Candied Ginger
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Spice
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0 Days(fermenter)
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0.55 Tsp
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Black Pepper
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Spice
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0 Days(boil)
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1.00 Tsp
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Cinnamon
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Spice
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0 Days(boil)
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Danstar Windsor
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Pitched From:
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Slurry
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Amount Pitched:
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1000 GR
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Lag Time:
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1.00 hours
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Primary Fermenter:
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Plastic
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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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Glass
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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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1.062 SG
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15.21
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Plato
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Finishing Gravity:
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1.020 SG
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5.08
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Plato
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Bottling/Kegging Specifics
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Bottling Date:
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Saturday April 03, 2010
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Desired Carbonation Level:
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2.30 Volumes CO2
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Fermentation Temperature:
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68 F
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Amount Kegged:
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5.00 Gallons
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Days Conditioned:
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21
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Carbonation Method:
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Forced
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Carbonation Temperature:
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42 F
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Pressure Used:
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11.07 Psi
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Actual recipe used a bit less extract, and the results showed.
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Add candied ginger to secondary.
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Came out too hoppy, but the fix is to increase malt -- see the starting recipe.
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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.
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Generated with ProMash Brewing Software |