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Brewing Date: Saturday October 30, 1999
Head Brewer: Murray, Kevin, and Ron
Asst Brewer:
Recipe: Old Gander
ProMash Brewing Session - Recipe Details Printout
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Recipe Specifics
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Batch Size (LTR): 240.00 Wort Size (LTR): 240.00
Total Grain (Kg): 156.60
Anticipated OG: 1.117 Plato: 27.20
Anticipated SRM: 9.9
Anticipated IBU: 100.4
System Efficiency: 60
Wort Boil Time: 280 Minutes
Actual OG: 1.117 Plato: 27.20
Actual FG: 1.028 Plato: 7.05
Alcohol, Est.: 12.42 By Weight 15.65 By Volume - Full Attenuation.
Alcohol, Actual: 9.23 By Weight 11.95 By Volume - Measured Actuals.
Actual Mash System Efficiency: 60
Anticipated Points From Mash: 117.34
Actual Points From Mash: 117.34
Grain/Extract/Sugar
% Amount Name Origin Gravity SRM
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95.8 150.00 kg. Pale Malt(2-row) Canada 1.036 2
2.1 3.30 kg. Crystal 40L Great Britian 1.034 40
2.1 3.30 kg. Munich Malt(light) Canada 1.034 15
Hops
Amount Name Form Alpha IBU Boil Time
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1176.00 g. Centennial Whole 9.70 84.0 280 min.
896.00 g. Willamette Whole 5.20 15.5 15 min.
600.00 g. Cascade Whole 5.50 1.0 1 min.
300.00 g. Cascade Whole 5.50 0.0 0 min.
Extras
Amount Name Type Time
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0.00 gm Irish Moss Fining 15 Min.(boil)
Yeast
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WYeast 1056 Amercan Ale/Chico
Mash Schedule
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Mash Name: 143 old sturgeon barley wine #1
WYeast 1056 Amercan Ale/Chico
Total Grain Kg: 156.60
Grain Temp: 21 C
Total Water QTS: 330.96 - Before Additional Infusions
Total Water L: 313.20 - Before Additional Infusions
Tun Thermal Mass: 1.15
Step Rest Start Stop Direct/ Infuse Infuse Infuse
Step Name Time Time Temp Temp Infuse Temp Amount Ratio
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mash in 0 10 65 65 Infuse 94 313.20 2.00
conversion 5 90 68 67 Infuse 99 33.80 2.22
mash out 5 5 72 72 Infuse 99 75.74 2.70
All temperature measurements are degrees Celsius.
All infusion amounts are in liters.
Fermentation Specifics
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Pitched From: Starter
Amount Pitched: 23 LTR
Lag Time: 7.00 hours
Primary Fermenter: Plastic
Primary Type: Closed
Days In Primary: 0
Primary Temperature: 20 degrees C
Mash Notes
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Mashed in 1/2 of malt bill, first night. Sparged to kettle, boiled for 2 ho
urs, then simered overnight.
Next day mashed in 2nd half of malt bill. Spa
rged to 1st wort in kettle. Added hops and boiled for 3 hours or so.
Fermentation Notes
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>Nov 15:rack into secondary
Bottled 11.5 cases.