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

Brewing Date: Sunday August 27, 2000
Head Brewer:  Chris Ingermann (Pacman)
Asst Brewer:  
Recipe:       63_Lao_Kangs_creamale

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

Batch Size (GAL):        6.00     Wort Size (GAL):   6.00
Total Grain (LBS):      10.75
Anticipated OG:         1.051     Plato:            12.65
Anticipated SRM:          3.5
Anticipated IBU:         28.2
System Efficiency:         80 
Wort Boil Time:            70     Minutes

Actual OG:  1.051   Plato: 12.57
Actual FG:  1.012   Plato:  3.07

Alcohol,   Est.:  5.33 By Weight    6.71 By Volume - Full Attenuation.
Alcohol, Actual:  4.01 By Weight    5.11 By Volume - Measured Actuals.

Actual Mash System Efficiency: 79 
Anticipated Points From Mash:  51.33
Actual Points From Mash:       51.01


Formulas Used
-------------

Color Formula Used: Morey
Hop IBU Formula Used:   Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops:    2 
Additional Utilization Used For Pellet Hops:  10 


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Gravity   SRM
-----------------------------------------------------------------------------
 79.1     8.50 lbs. Pale Malt(6-row)              America        1.035      2
 18.6     2.00 lbs. Flaked Corn (Maize)           America        1.040      1
  2.3     0.25 lbs. Honey Malt                    Canada         1.030     18


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  2.70 oz.    Liberty                           Plug     3.10  27.0  60 min.
  0.60 oz.    Liberty                           Plug     3.10   1.2  5 min.


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  1.00 Tsp    Break Bright                   Fining    35 Min.(boil) 


Yeast
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White Labs WLP8 San Fransisco Lager Yeast


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


Total Grain LBS:    10.75
Grain Temp:            75 F
Total Water QTS:    10.75 - Before Additional Infusions
Total Water GAL:     2.69 - Before Additional Infusions
Tun Thermal Mass:    0.00


                     Step   Rest   Start   Stop  Direct/  Infuse   Infuse  Infuse
Step Name            Time   Time   Temp    Temp  Infuse   Temp     Amount  Ratio
---------------------------------------------------------------------------------
Step 1                 0     20    140     138   Infuse   153       10.75   1.00
Step 2                 0     68    152     150   Infuse   210        3.11   1.29


Total Water Quarts:  13.86 - After Additional Infusions
Total Water Gallons:   3.47 - After Additional Infusions


All temperature measurements are degrees Fahrenheit.
All infusion amounts are in quarts.



Efficiency Specifics
--------------------
Recipe Efficiency Setting: 80 

Recorded Actuals - Measurement Taken In Kettle:

Recorded Volume (GAL):  6.00
Recorded OG:            1.051    Plato: 12.57


At 100 percent extraction from the maximum mash potential:

Total Points:              64.17
Points From Mash:          64.17
Points From Extract/Sugar: 0.00


With the recipe efficiency setting, you should have achieved:

Total Points:              51.33
Points From Mash:          51.33
Points From Extract/Sugar: 0.00


Actuals achieved were:

Actual Points From Mash:       51.01
Actual Mash System Efficiency: 79

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

 1.) 6:57 start heating stike and pre-heat water. (strike water was tap water with 1/2 tsp (1.54g) 
CaCl and 1/2 tsp (1.17g) Gypsum.
 2.) 7:30 Mashin. 154° water in cooler.
 3.) 7:35 start boiling 2g for step up to 155°.
 4.) 7:44 temp (138,138,138,140,140) 138.8.
 5.) 3.5 qrts boiling water to mash.
 6.) temp 152°. added 1 qrt of water from boiling kettle. start clock.
 7.) 8:40 stir mash. 150°
 8.) 9:00 150° no starch.
 9.) 9:05 recirc 5 qrts
10.) 9:07 start sparge.  (5g sparge water with 1 tsp lactic acid
11.) 9:09 start burner to heat runnings
12.) 9:28 runnings boiling. 6g. * stop burner to collect rest.
13.) 9:36 stop sparge. collected 7.25g @ 1.042.
14.) 9:38 start burner.
15.) 9:47 start boil.
16.) 10:47 start chiller. 6.1 g17.) 10:57 stop chiller. 6.0g @ 81°. 33g thru chiller.

<<<<==== Batch stats ====>>>>

Volume: collect 7.25g Pre-chill 6.1g Post-chill 6.0g Carboy 5.5g
Gravity: Collect 1.042 Post-chill 1.051.
Mashed in 5g cooler and boiled in 9.75g kettle.

Fermentation Notes
------------------

 1.) 11:57 racked to carboy ontop of Kentucky Common yeast cake. 1.051@64°. 5.5g to carboy.
 2.) 12:30 Pitched yeast * * . 5:30 start of krausen.
 3.) 09-05-00 Racked to secondary (keg) so i could use the yeast cake. Gravity was 1.013. Hazy.

Problem Notes
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*  When I stopped the burner during the sparge the wort was crystal clear and i could see a lot
 of hot break floating around. It looked like the egg white floating in egg drop soup.

* * Racked onto yeast cake @ 80°. Put into tub with bag of ice and one 2 liter of ice to chill.  
A couple of hours later and there was the start of krausen and the temp was in the low 60's.

Notes
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---- slight varitation on the first recipe. I cut the honey malt in half.