2006-10-29 Hushpuppy OPA
A ProMash Brewing Session Report
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Brewing Date:
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Sunday October 29, 2006
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Head Brewer:
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David Little
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Asst Brewer:
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Recipe:
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Hushpuppy OPA
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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4.00
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Total Grain (Lbs):
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11.06
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Anticipated OG:
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1.056
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Plato:
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13.80
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Anticipated SRM:
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10.1
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Anticipated IBU:
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54.5
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Brewhouse Efficiency:
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30
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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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1.057
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Plato:
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14.04
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Actual FG:
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1.014
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Plato:
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3.57
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Alc by Weight:
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4.42
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by Volume:
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5.67
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From Measured Gravities.
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ADF:
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74.5
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RDF:
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62.2
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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39 %
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Anticipated Points From Mash:
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9.68
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Actual Points From Mash:
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12.62
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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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36.2
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4.00 lbs.
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Generic LME - Pale
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Generic
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1.036
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2
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22.6
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2.50 lbs.
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Generic LME - Light
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Generic
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1.035
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7
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18.1
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2.00 lbs.
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Pale Malt(2-row)
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America
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1.036
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2
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9.0
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1.00 lbs.
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Munich Malt
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Germany
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1.037
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8
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9.0
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1.00 lbs.
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Flaked Oats
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America
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1.033
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2
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3.4
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0.38 lbs.
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Crystal 60L
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America
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1.034
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60
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1.7
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0.19 lbs.
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Crystal 120L
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America
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1.035
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120
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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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1.50 oz.
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Cascade
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Pellet
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6.40
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43.0
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60 min
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0.20 oz.
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Cascade
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Pellet
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6.40
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2.9
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30 min
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0.60 oz.
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Simcoe
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Pellet
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12.00
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8.6
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15 min
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1.00 oz.
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Amarillo Gold
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Pellet
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8.40
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0.0
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0 min
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1.00 oz.
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Simcoe
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Pellet
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12.00
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0.0
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Dry Hop
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Amount
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Name
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Type
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Time
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1.00 Tsp
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Irish Moss
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Fining
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15 Min.(boil)
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White Labs WLP060 American Ale Yeast Blend
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Mash Type:
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Single Step
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Heat Type:
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Infusion
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Grain Lbs:
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4.56
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Water Qts:
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8.25
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Before Additional Infusions
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Water Gal:
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2.06
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.81
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Before Additional Infusions
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Tun Thermal Mass:
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0.00
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Grain Temp:
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80 F
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Before Additional Infusions
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Rest
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Temp
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Time
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Dough In:
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0
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0 Min
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Saccharification Rest:
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153
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60 Min
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Mash-out Rest:
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0
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0 Min
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Sparge:
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170
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0 Min
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Total Mash Volume Gal: 2.43 - After Additional Infusions
Runnings Stopped At: 1.010 SG 2.56 Plato
All temperature measurements are degrees Fahrenheit.
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Pitched From:
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Starter
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Amount Pitched:
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800 mL
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Lag Time:
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0.00 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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70 degrees F
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Secondary Fermenter:
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Plastic
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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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70 degrees F
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Original Gravity:
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1.057 SG
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14.04
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Plato
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Finishing Gravity:
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1.014 SG
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3.57
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Plato
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Bottling/Kegging Specifics
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Bottling Date:
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Sunday November 19, 2006
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Desired Carbonation Level:
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2.52 Volumes CO2
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Fermentation Temperature:
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70 F
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Amount In Bottles:
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5.00 Gallons
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Days Conditioned:
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14
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Carbonation Method:
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Natural
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Priming Medium Used:
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Corn Sugar
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Amount of Priming Used:
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4.50 Oz
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Amount of Liquid Added:
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0.14 Gal
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Crack the base and Crystal malts and steep with the oatmeal in 152 deg F water for 45 minutes. Strain the grains into brew kettle and sparge with 1/2 gal 170 deg F water. Add water to 4 gal and bring to a boil. Take off heat and stir in dry extract and the bittering hops. Boil for 45 minutes. Add flavor hops, Irish Moss and liquid extract and boil 15 minutues. At end of boil add aroma hops.
Add 1 gal cold water and chill to 70 degree F. Strain into fermenter. Bring water to 5 gal. Pitch yeast and ferment at 70 degree F.
Ferment one week and then rack into secondary. Add final dry hop after one week. Let set for one more week and then bottle with priming sugar.
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Generated with ProMash Brewing Software |