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Ralo Chocolate Stout

Supplier:
	SF Brewcraft

Grains:
	Weight (lb)	MME	Max GU	Name
	-----------	---	------	------
	1.50		35	52.50	British 2-Row
	0.50		25	12.50	Chocolate Malt
	0.50		30	15.00	Barley Flakes
	0.25		33	 8.25	Crystal 120L
	0.25		24	 6.00	Roast Barley
	0.25		35	 8.75	Black Roast
	-----------	---	------	------
	3.25		NA	103	Totals

	Initial Mini-Mash Extract Potential:
		103 GU * 68% / 4 gal = 17.51 GU

	Final Mini-Mash Extract Potential:
		103 GU * 68% / 5 gal = 14 GU

	Cooking Time:
		155 F, 45 Min (time for soaking)

Malt and Stuff:
	Weight (lb)	MME	Max GU	Name
	-----------	---	------	------
	6		35	210	Scotts Amber Malt Extract
	2 heap tbsp	0	0	Bakers Coco (0.75 oz)
	-----------	---	------	------
	NA		NA	210	Totals

	Malt Extract Potential:
		210 GU * 100% / 5 gal = 42

Hops:
	Amount		When		Util %	AA %	Name
	------		----		------	----	----
	1 oz		60 MBEOB	24	7.4	Bullion
	1 oz		30 MBEOB	19	5.4	E Kent Goldings

Other Additions:
	Amount		When		What
	------		----		---------
	1 tsp		ABS		Gypsum (water conditioner)
	1 tsp		10 MBEOB	Irish Moss (clarifier)
	1 capsule	10 MBEOB	Servomyces (yeast nutrient)

Yeast:
	White Labs British Ale Yeast WLP005 (35 ml, liquid)

Priming:
	4.75 oz dextrose + 1 cup water

Ageing:
	8 week(s), 2 month(s)

Estimates:
	Initial GU:	56		(14 + 42)
	Initial SG:	1.056
	Final SG:	1.017
	ABV:		5.109

Brewing Dates:
	Brew / 1st F:	04/23/2005 (10), yeast pitch at 6:28 pm
	2nd F:		05/03/2005 (11 / 21)
	Keg:		05/14/2005 (82 / 103)
	Tap		08/04/2005 (37 / 150)
	Fin:		09/20/2005

Aged:
	82 days, 11.7 week(s), 2.7 month(s)
					(103 - 21)

Measurements:
	Wort Boil Time:		60 min

	Starting Mash Water:	4.00 Gal
	Boiled Wort Volume:	3.07 Gal
	Evaporated Water:	0.93 Gal
	Average Wort Volume:	3.54 Gal
	1st F Wort Volume:	5 Gal (added 1.93 Gal)

	Wort Cooling Time:	35 min (212 F -> 80 F)
	Wort Pitch Temp:	80 F
	Wort Yeast Pitch Temp:	79.5 F

	Mini Mash SG:		1.013 (estimate high by 4.51 GU)
	Wort SG:		1.086
	1st F SG (OG):		1.055 (estimate high by 1 GU)
	2nd F SG:		1.013
	Keg SG:			1.012 (estimate high by 5 GU)
	Tap SG (FG):		-

	Mash Water pH:		8.36
	Treated Mash Water pH:	8.20
	Mini Mash pH:		5.22
	Boiled Wort pH:		5.07
	1st F pH:		5.17
	2nd F pH:		4.43
	Keg pH:			4.40
	Tap pH:			-

Calculations:
	ABV:			5.63%
					(1.055 - 1.012) * 131
	Apparent attenuation:	78.2%
					(1.055 - 1.012) / (1.055 - 1) * 100

	Mini Mash GU/Gal:	10.4 (estimate high by 3.6 GU)
					13 GU * 4 Gal / 5 Gal
	Malt GU/Gal:		44.6 (estimate low by 2.6 GU)
					55 GU - 10.4 GU

	Wort SG (Wg):		1.078
					55 GU * 5 Gal / 3.54 Gal == 77.68 GU
	Cg:			1.14
					1 + ((1.078 - 1.050) / 0.2)
	IBU:			36.8
					7,489 / (5 Gal * 1.14) * (
						(1 oz * 0.074 AA * 0.24) +
						(1 oz * 0.054 AA * 0.19))
	BU:GU Ratio:		0.67
					36.8 / 55 GU

Brewing Notes:
	- used tap water
	- fermenters: plastic primary, 5 Gal carboy secondary

	- heated the mini-mash up to 158 F and turned off the heat.  after 45
	  min the temperature had dropped to 147 F.

	- aerated the wort with a 2 micron aeration stone + TeraTec DW12 pump.
	  started aerating the wort after pitching the yeast in the 1st F.
	  continued aerating the wort for 39 min till it foamed out of the
	  1st F.

Fermentation Notes:

	- fermentation began sometime between 8:30 am and 11:00 am the next
	  morning.
	- lag time of 14 - 16.5 hours.

Notes:

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