Krissy Cream
A ProMash Brewing Session Report
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Brewing Date:
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Saturday May 10, 2003
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Head Brewer:
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Ted Enright
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Asst Brewer:
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Recipe:
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Krissy Cream
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BJCP Style and Style Guidelines
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03-C Light Ale, Cream Ale
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Min OG:
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1.044
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Max OG:
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1.055
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Min IBU:
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10
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Max IBU:
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22
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Min Clr:
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2
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Max Clr:
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4
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Color in SRM, Lovibond
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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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9.25
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Anticipated OG:
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1.048
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Plato:
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12.01
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Anticipated SRM:
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4.6
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Anticipated IBU:
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22.9
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Brewhouse Efficiency:
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80
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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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1.045
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Plato:
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11.19
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Actual FG:
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1.012
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Plato:
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3.07
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Alc by Weight:
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3.39
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by Volume:
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4.34
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From Measured Gravities.
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ADF:
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72.6
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RDF:
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60.4
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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74 %
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Anticipated Points From Mash:
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48.40
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Actual Points From Mash:
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45.00
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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 First Wort 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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70.3
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6.50 lbs.
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Lager Malt(6-row)
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Canada
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1.031
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1
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16.2
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1.50 lbs.
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Flaked Corn (Maize)
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America
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1.040
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1
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8.1
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0.75 lbs.
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Honey Malt
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Canada
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1.030
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18
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5.4
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0.50 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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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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0.40 oz.
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Crystal
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Whole
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3.25
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5.2
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First WH
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0.40 oz.
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Cluster
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Whole
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7.50
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13.4
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60 min
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0.50 oz.
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Cascade
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Whole
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7.10
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4.2
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15 min
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0.30 oz.
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Czech Saaz
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Whole
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3.10
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0.0
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0 min
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White Labs WLP001 California Ale
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Mash Name:
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Fix_40_50_60_70
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Total Grain Lbs:
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9.25
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Total Water Qts:
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16.00
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Before Additional Infusions
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Total Water Gal:
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4.00
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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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80.00 F
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Step Name
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Step
Time
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Rest
Time
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Start
Temp
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Stop
Temp
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Heat
Type
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Infuse
Temp
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Infuse
Amount
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Infuse
Ratio
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Proteolytic
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5
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30
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122
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120
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Infuse
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126
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16.00
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1.73
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Alpha Amylase
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31
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60
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153
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153
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Direct
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|
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Mashout
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10
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10
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169
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169
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Direct
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Total Water Qts:
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16.00
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After Additional Infusions
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Total Water Gal:
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4.00
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After Additional Infusions
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Total Mash Volume Gal:
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4.74
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After Additional Infusions
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Runnings Stopped At: 1.010 SG 2.56 Plato
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
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Fermentation started in 3 hrs, I pitched a slurry from a previous batch.
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Generated with ProMash Brewing Software |