2007-11-19 HS Helles A ProMash Brewing Session Report -------------------------------- Brewing Date: Monday November 19, 2007 Head Brewer: Tom Fries Asst Brewer: Teri Fries Recipe: HS Helles BJCP Style and Style Guidelines ------------------------------- 01-D Light Lager, Munich Helles Min OG: 1.045 Max OG: 1.051 Min IBU: 16 Max IBU: 22 Min Clr: 3 Max Clr: 5 Color in SRM, Lovibond Recipe Specifics ---------------- Batch Size (Gal): 5.50 Wort Size (Gal): 5.50 Total Grain (Lbs): 10.00 Anticipated OG: 1.048 Plato: 11.8 Anticipated SRM: 6.3 Anticipated IBU: 28.7 Brewhouse Efficiency: 72 % Wort Boil Time: 90 Minutes Actual OG: 1.048 Plato: 11.8 Actual FG: 1.012 Plato: 3.1 Alc by Weight: 3.65 by Volume: 4.67 From Measured Gravities. ADF: 74.0 RDF 61.6 Apparent & Real Degree of Fermentation. Actual Mash System Efficiency: 72 % Anticipated Points From Mash: 47.52 Actual Points From Mash: 47.52 Pre-Boil Amounts ---------------- Evaporation Rate: 1.30 Gallons Per Hour Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation rate taken into account: Pre-Boil Wort Size: 7.45 Gal Pre-Boil Gravity: 1.035 SG 8.8 Plato With sparge water, mash water, additional infusions, vessel losses, top-up water and evaporation rate recorded in the Water Needed Calculator: Water Needed Pre-Boil Wort Size: 8.18 Gal Water Needed Pre-Boil Gravity: 1.032 SG 8.0 Plato Grain/Extract/Sugar % Amount Name Origin Potential SRM ----------------------------------------------------------------------------- 55.0 5.50 lbs. Pilsener Great Britian 1.036 2 40.0 4.00 lbs. Munich Malt Germany 1.037 8 5.0 0.50 lbs. Caramel Pils Malt Belgium 1.034 6 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time ----------------------------------------------------------------------------- 0.70 oz. Perle Pellet 8.25 22.5 60 min. 0.25 oz. Tettnanger Whole 4.80 2.6 20 min. 0.25 oz. Hallertauer Whole 6.80 3.6 20 min. Yeast ----- White Labs WLP833 German Bock Lager Mash Schedule ------------- Mash Type: Single Step Heat Type: Infusion Grain Lbs: 10.00 Water Qts: 13.00 - Before Additional Infusions Water Gal: 3.25 - Before Additional Infusions Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions Tun Thermal Mass: 0.22 Grain Temp: 60 F Dough In Temp: 150 Time: 0 Saccharification Rest Temp: 133 Time: 15 Mash-out Rest Temp: 151 Time: 90 Sparge Temp: 168 Time: 0 Runnings Stopped At: 1.010 SG 2.6 Plato Additional Infusion Temperatures And Amounts -------------------------------------------- Mash Out Step: 5.51 Qts of 200 Degree Water Added Total Mash Volume Gal: 5.43 - After Additional Infusions All temperature measurements are degrees Fahrenheit. Water Needed For Brewing Session -------------------------------- Sparge Amount: 4.75 Sparge Deadspace: 0.00 Total Into Mash: 4.75 Total Grain Lbs: 10.00 Qts Per Lbs: 1.85 Total From Mash: 3.43 Mash Gallons: 4.63 Grain Absorption: 1.20 Amount Lost in Lauter Tun Deadspace, Grant and Misc. to Kettle: 0.00 Top Up Water Added to Kettle: 0.00 Amount into Kettle: 8.18 Boil Time (min): 90.00 Evaporation Rate: 1.30 Amount after Boil: 6.23 Left in Kettle Deadspace: 0.50 Left in Hopback: 0.00 Left in Counterflow Chiller: 0.00 Left in Other Equipment / Other Absorption: 0.00 Amount to Chillers: 5.73 Amount After Cooling (4 perc.): 5.50 Grain absorption rate is: 0.12 (Gallons Per Lbs) Evaporation rate is Gallons Per Hour This formulation will yield 5.50 gallons of fermentable wort. You will need 9.38 gallons of water for the complete brewing session.