This is Greg's Mild...

ProMash Brewing Session Printout
--------------------------------

Brewing Date: Friday February 02, 2001
Head Brewer:  Greg Guyton
Asst Brewer:  
Recipe:       Alesmith Milford Dark Mild

ProMash Brewing Session - Recipe Details Printout
-------------------------------------------------

BJCP Style and Style Guidelines
-------------------------------

10-A  Brown Ale, Mild

Min OG:  1.030   Max OG:  1.038
Min IBU:    10   Max IBU:    20
Min Clr:    10   Max Clr:    25  Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (GAL):       10.00     Wort Size (GAL):  10.00
Total Grain (LBS):      14.00
Anticipated OG:         1.036     Plato:             8.92
Anticipated SRM:         27.4
Anticipated IBU:         14.5
Brewhouse Efficiency:      65 
Wort Boil Time:            60     Minutes

Actual OG:  1.035   Plato:  8.78
Actual FG:  1.009   Plato:  2.31

Alc by Weight:  2.67      by Volume:  3.41  From Measured Gravities.
ADF:            73.7      RDF         61.1  Apparent & Real Degree of
Fermentation.

Actual Mash System Efficiency: 64 
Anticipated Points From Mash:  31.07
Actual Points From Mash:       30.50


Pre-Boil Amounts
----------------

Evaporation Rate:       9.00    Percent Per Hour

Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:

Pre-Boil Wort Size:                10.99    Gal
Pre-Boil Gravity:                   1.032   SG          8.14  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:   12.44    Gal
Water Needed Pre-Boil Gravity:      1.029   SG          7.21  Plato


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 


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 71.4    10.00 lbs. Pale Malt(2-row)              Great Britain  1.038      3
 14.3     2.00 lbs. Crystal 150L                  Great Britain  1.033    120
  3.6     0.50 lbs. Chocolate Malt                Great Britain  1.034    475
  1.8     0.25 lbs. Roasted Barley                Belgium        1.030    575
  1.8     0.25 lbs. Special B Malt                Belgian        1.030    120
  7.1     1.00 lbs. Brown Sugar                   America        1.045     15

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  0.50 oz.    Wye Challenger                    Plug     8.20   9.4  60 min.
  1.00 oz.    Goldings - E.K.                   Whole    4.50   5.1  30 min.


Yeast
-----

WYeast 1968 London Extra Special Bitter


Mash Schedule
-------------

Mash Type: Single Step
Heat Type: Direct

Qts Water Per LBS Grain: 1.00    Total Qts: 13.00

Grain Temp: 80 F

Dough In Temp:              166  Time:   0
Saccharification Rest Temp: 152  Time:  90
Mash-out Rest Temp:           0  Time:   0
Sparge Temp:                175  Time:  60

Runnings Stopped At:  1.010 SG       2.56 Plato


Water Needed For Brewing Session
--------------------------------

  Sparge Amount:   6.00  Sparge Deadspace:    0.00  Total Into Mash:    6.00

Total Grain LBS:  13.00       Qts Per LBS:    1.00  Total From Mash:    1.69
                             Mash Gallons:    3.25
                         Grain Absorption:    1.56

                                Amount Lost in Lauter Tun Deadspace,
                                          Grant and Misc. to Kettle:    0.25

                                       Top Up Water Added to Kettle:    5.00
                                                 Amount into Kettle:   12.44

                          Boil Time (min):   60.00 Evaporation Rate:    9.00
                                                  Amount after Boil:   11.32

                                           Left in Kettle Deadspace:    0.75
                                                    Left in Hopback:    0.00
                                        Left in Counterflow Chiller:    0.00
                         Left in Other Equipment / Other Absorption:    0.25

                                                 Amount to Chillers:   10.32
                                     Amount After Cooling (4 perc.):    9.91



Grain absorption rate is: 0.12 (Gallons Per LBS)

Evaporation rate is Percent per Hour

This formulation will yield 9.91 gallons of fermentable wort.

You will need 14.25 gallons of water for the complete brewing session.


Efficiency Specifics
--------------------
Recipe Efficiency Setting: 65 

With sparge water, mash water, additional infusions, vessel losses, top-up water and evaporation rate recorded in the Water Needed Calculator:

Target Volume (GAL):    12.44
Estimated OG:           1.029    Plato: 7.21


Raw Pre-Boil Targets - only targeted volume/gravity and evaporation rate taken into account:

Target Volume (GAL):    10.99
Estimated OG:           1.032    Plato: 8.14


Post-Boil Targets:

Target Volume (GAL):    10.00
Estimated OG:           1.036    Plato: 8.92


Recorded Actuals - Measurement Taken In Kettle:

Recorded Volume (GAL):  10.00
Recorded OG:            1.035    Plato: 8.78


At 100 percent extraction from the maximum mash potential:

Total Points:              52.30
Points From Mash:          47.80
Points From Extract/Sugar: 4.50


With the recipe efficiency setting, you should have achieved:

Total Points:              35.57
Points From Mash:          31.07
Points From Extract/Sugar: 4.50


Actuals achieved were:

Actual Points From Mash:       30.50
Actual Mash System Efficiency: 64


Fermentation Specifics
----------------------

Pitched From:          Starter
Amount Pitched:       800 mL
Lag Time:             9.00 hours

Primary Fermenter:    Glass
Primary Type:         Closed
Days In Primary:      7
Primary Temperature:   65 degrees F

Secondary Fermenter:  Glass
Secondary Type:       Closed
Days In Secondary:    14
Secondary Temperature: 65 degrees F

Original Gravity:   1.035 SG     8.78 Plato
Finishing Gravity:  1.009 SG     2.31 Plato


Mash Notes
----------

All brewing liquor treated with 88% Lactic acid to a pH of 6.0

5 Gallons of water added to kettle and pre boiled.

7 Gallons of heavy runnings added to obtain a gravity of ~ 1.030.
Grain bill was adjusted up to compensate for lower sparge volume.

Brown sugar added in order to achieve target gravity of 1.035

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