03-13-2010 HB Jaggery Pale Ale

A ProMash Brewing Session Report

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

Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 9.20      
Anticipated OG: 1.068 Plato: 16.64
Anticipated SRM: 5.2        
Anticipated IBU: 44.7      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.062 Plato: 15.21   
Actual FG: 1.012 Plato: 3.07   
Alc by Weight: 5.16 by Volume: 6.60 From Measured Gravities.
ADF: 79.8 RDF: 66.5 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
59.8 5.50 lbs.  Muntons LME - Light England 1.037 5
16.3 1.50 lbs.  Wheat Malt America 1.038 2
23.9 2.20 lbs.  Jaggery India 1.043 0

Potential represented as SG per pound per gallon.

Amount Name Form Alpha IBU Boil Time
0.50 oz.  Vanguard Whole 4.50 1.8 10 min
0.25 oz.  Chinook Pellets Pellet 12.00 13.5 60 min
0.50 oz.  Galena Pellet 13.00 29.3 60 min

Amount Name Type Time
0.70 gm  Black Pepper Spice 5 Min.(boil)
2.50 gm  Cinnamon Spice 5 Min.(boil)
1.00 gm  Gypsum Other 10 Min.(boil)
1.00 Unit(s)  Whirlfloc tablets Fining 10 Min.(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: 7
Secondary Temperature: 68 degrees F

Original Gravity: 1.062 SG 15.21 Plato
Finishing Gravity: 1.012 SG 3.07 Plato

Bottling/Kegging Specifics
Bottling Date: Saturday March 27, 2010
Desired Carbonation Level: 2.30 Volumes CO2
Fermentation Temperature: 68 F

Amount Kegged: 5.00 Gallons
Days Conditioned: 0
Carbonation Method: Forced
Carbonation Temperature: 42 F
Pressure Used: 0.00 Psi

Mash Notes
White froth on boiling wort. Forgot the campden tablet for water treatment this time.

Tasting Notes
Hops a bit harsh. I tried to keep the Summit out of this one, but I think the Galena was too much as an alternative. The Fenugreek has an edge that I recognize from cheap maple syrup. Not a bad overall brew, even so.

Treat water with a campden tablet to remove chlorine before beginning. Treat water with phosphoric acid to adjust pH down to around 5-6

Generated with ProMash Brewing Software