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2004-10-09 Lou's Brews Special Bitter

A ProMash Brewing Session Report

Brewing Date: Saturday October 09, 2004
Head Brewer: Lou King
Asst Brewer: Batch 45
Recipe: Lou's Brews Special Bitter


BJCP Style and Style Guidelines
04-B Bitter & English Pale Ale, Special or Best Bitter

Min OG: 1.039 Max OG: 1.045   
Min IBU: 20 Max IBU: 45   
Min Clr: 6 Max Clr: 14  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 16.00      
Anticipated OG: 1.045 Plato: 11.27
Anticipated SRM: 6.2        
Anticipated IBU: 42.4      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 75  Minutes   

Actual OG: 1.044 Plato: 10.96   
Actual FG: 1.011 Plato: 2.91   
Alc by Weight: 3.35 by Volume: 4.28 From Measured Gravities.
ADF: 73.4 RDF: 60.9 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 80 %
Anticipated Points From Mash: 45.30
Actual Points From Mash: 48.05


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
90.6 14.50 lbs.  Pale Malt(2-row) Great Britain 1.038 3
3.1 0.50 lbs.  Crystal 55L Great Britian 1.034 55
3.1 0.50 lbs.  CaraPilsner France 1.035 10
3.1 0.50 lbs.  Munich Malt Great Britain 1.037 6

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
2.50 oz.  Goldings - E.K. Pellet 6.00 39.4 75 min
0.50 oz.  Fuggle Pellet 4.00 1.3 15 min
1.00 oz.  Fuggle Pellet 4.00 1.6 5 min


Yeast
White Labs WLP002 English Ale


Mash Schedule
Mash Type: Single Step   
Heat Type: Direct   
Grain Lbs: 16.00   
Water Qts: 20.00 Before Additional Infusions
Water Gal: 5.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 Before Additional Infusions
Tun Thermal Mass: 0.30   
Grain Temp: 70 F Before Additional Infusions

Rest Temp Time
Dough In: 170 5 Min
Saccharification Rest: 151 60 Min
Mash-out Rest: 168 10 Min
Sparge: 170 45 Min

Total Mash Volume Gal: 6.28 - After Additional Infusions

Runnings Stopped At: 1.009 SG 2.40 Plato

All temperature measurements are degrees Fahrenheit.


Efficiency Specifics
Recipe Efficiency Setting: 75 %

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

Target Volume (Gal): 12.83      
Estimated OG: 1.035 Plato: 8.85

Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
Target Volume (Gal): 12.31      
Estimated OG: 1.037 Plato: 9.22

Post-Boil Targets:
Target Volume (Gal): 10.00      
Estimated OG: 1.045 Plato: 11.27

Recorded Actuals - Measurement Taken In Kettle:
Recorded Volume (Gal): 12.50      
Recorded OG: 1.038 Plato: 9.62

At 100 percent extraction from the maximum mash potential:
Total Points: 60.40
Points From Mash: 60.40
Points From Extract/Sugar: 0.00

With the recipe efficiency setting, you should have achieved:
Total Points: 45.30
Points From Mash: 45.30
Points From Extract/Sugar: 0.00

Actuals achieved were:
Actual Points From Mash: 48.05
Actual Mash System Efficiency: 80 %


Fermentation Specifics
Pitched From: Starter
Amount Pitched: 24 OZ
Lag Time: 6.00 hours

Primary Fermenter: Stainless Steel
Primary Type: Closed
Days In Primary: 7
Primary Temperature: 70 degrees F

Original Gravity: 1.044 SG 10.96 Plato
Finishing Gravity: 1.011 SG 2.91 Plato





Generated with ProMash Brewing Software