2006-05-07 Rudy Irish ed
A ProMash Brewing Session Report
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Brewing Date:
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Sunday May 07, 2006
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Head Brewer:
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Jeff Harbaugh
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Asst Brewer:
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Kallea Harbaugh
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Recipe:
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Rudy Irish ed
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BJCP Style and Style Guidelines
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09-D Scottish And Irish Ale, Irish Red Ale
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Min OG:
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1.044
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Max OG:
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1.060
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Min IBU:
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17
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Max IBU:
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28
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Min Clr:
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9
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Max Clr:
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18
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.20
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Wort Size (Gal):
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5.20
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Total Grain (Lbs):
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11.56
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Anticipated OG:
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1.059
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Plato:
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14.53
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Anticipated SRM:
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15.9
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Anticipated IBU:
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30.4
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Brewhouse Efficiency:
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75
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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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1.058
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Plato:
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14.39
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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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4.79
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by Volume:
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6.13
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From Measured Gravities.
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ADF:
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78.7
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RDF:
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65.5
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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72 %
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Anticipated Points From Mash:
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59.12
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Actual Points From Mash:
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57.03
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%
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Amount
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Name
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Origin
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Extract
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SRM
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60.5
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7.00 lbs.
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Maris Otter
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Great Britian
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1.036
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3
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17.3
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2.00 lbs.
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Munich Malt
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Germany
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1.011
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8
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5.4
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0.63 lbs.
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Brown Malt
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Great Britain
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1.003
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70
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5.4
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0.63 lbs.
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CarAmber
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France
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1.003
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30
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3.8
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0.44 lbs.
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Aromatic Malt
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Belgium
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1.002
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25
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1.1
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0.13 lbs.
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Special Roast Malt
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America
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1.001
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50
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3.2
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0.38 lbs.
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Honey Malt
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Canada
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1.002
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25
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2.2
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0.25 lbs.
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Special B Malt
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Belgian
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1.001
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100
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1.1
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0.13 lbs.
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Chocolate Malt
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France
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1.001
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350
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Exract represented as SG.
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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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0.49 oz.
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Northern Brewer
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Whole
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7.70
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15.7
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60 min
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0.49 oz.
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Willamette
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Pellet
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5.00
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11.2
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60 min
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0.49 oz.
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Northern Brewer
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Whole
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7.70
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2.6
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5 min
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0.25 oz.
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Willamette
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Pellet
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5.00
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0.9
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5 min
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Mash Type:
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Single Step
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Heat Type:
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Direct
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Grain Lbs:
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11.56
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Water Qts:
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13.88
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Before Additional Infusions
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Water Gal:
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3.47
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.20
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Before Additional Infusions
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Tun Thermal Mass:
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0.05
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Grain Temp:
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52 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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170
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0 Min
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Saccharification Rest:
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15
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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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0
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0 Min
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Total Mash Volume Gal: 4.43 - 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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0 mL
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Lag Time:
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0.00 hours
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Primary Fermenter:
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Glass
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Primary Type:
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Closed
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Days In Primary:
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0
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Primary Temperature:
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68 degrees F
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Original Gravity:
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1.058 SG
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14.39
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Plato
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Finishing Gravity:
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1.012 SG
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3.07
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Plato
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mash at 154 degrees for 1 hour
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third generation slury started 12 hours prior at high activity
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Rudy Irish Red has won numerous times. The highest was this one in 06 BUZZ boneyard brewoff. First place, it also has a second in 05 HHHC, Third in 05 UMMO.All were entered as Irish red
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Generated with ProMash Brewing Software |