2005-10-16 Radical Brewing Tire-Biter Bitter
A ProMash Brewing Session Report
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Brewing Date:
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Sunday October 16, 2005
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Head Brewer:
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Lou King
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Asst Brewer:
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Batch 62
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Recipe:
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Radical Brewing Tire-Biter Bitter
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BJCP Style and Style Guidelines
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08-B English Pale Ale, Special/Best/Premium Bitter
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Min OG:
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1.040
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Max OG:
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1.048
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Min IBU:
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25
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Max IBU:
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40
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Min Clr:
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5
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Max Clr:
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16
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Color in SRM, Lovibond
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Batch Size (Gal):
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10.00
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Wort Size (Gal):
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10.00
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Total Grain (Lbs):
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15.50
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Anticipated OG:
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1.044
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Plato:
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10.85
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Anticipated SRM:
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6.9
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Anticipated IBU:
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39.0
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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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90
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Minutes
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Actual OG:
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1.040
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Plato:
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10.00
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Actual FG:
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1.006
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Plato:
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1.65
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Alc by Weight:
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3.46
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by Volume:
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4.41
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From Measured Gravities.
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ADF:
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83.5
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RDF:
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69.0
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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81 %
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Anticipated Points From Mash:
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43.57
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Actual Points From Mash:
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46.88
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%
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Amount
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Name
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Origin
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Potential
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SRM
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83.9
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13.00 lbs.
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Pale Malt(2-row)
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Great Britain
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1.038
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3
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12.9
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2.00 lbs.
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Crystal 20L
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America
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1.035
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20
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3.2
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0.50 lbs.
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CarAmber
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France
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1.034
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30
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Potential represented as SG per pound per gallon.
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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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1.50 oz.
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Wye Challenger
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Pellet
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8.00
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29.5
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60 min
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1.00 oz.
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Goldings - E.K.
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Pellet
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5.70
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7.2
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30 min
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1.00 oz.
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Goldings - E.K.
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Pellet
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5.70
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2.3
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5 min
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White Labs WLP013 London Ale
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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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15.50
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Water Qts:
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20.00
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Before Additional Infusions
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Water Gal:
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5.00
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.29
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Before Additional Infusions
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Tun Thermal Mass:
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0.30
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Grain Temp:
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68 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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167
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5 Min
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Saccharification Rest:
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149
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60 Min
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Mash-out Rest:
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168
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10 Min
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Sparge:
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170
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45 Min
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Total Mash Volume Gal: 6.24 - After Additional Infusions
Runnings Stopped At: 1.011 SG 2.69 Plato
All temperature measurements are degrees Fahrenheit.
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:
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Target Volume (Gal):
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12.89
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Estimated OG:
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1.034
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Plato:
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8.49
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Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
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Target Volume (Gal):
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12.90
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Estimated OG:
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1.034
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Plato:
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8.48
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Post-Boil Targets:
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Target Volume (Gal):
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10.00
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Estimated OG:
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1.044
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Plato:
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10.85
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Recorded Actuals - Measurement Taken In Kettle:
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Recorded Volume (Gal):
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13.00
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Recorded OG:
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1.036
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Plato:
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9.04
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At 100 percent extraction from the maximum mash potential:
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Total Points:
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58.10
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Points From Mash:
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58.10
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Points From Extract/Sugar:
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0.00
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With the recipe efficiency setting, you should have achieved:
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Total Points:
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43.57
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Points From Mash:
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43.57
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Points From Extract/Sugar:
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0.00
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Actuals achieved were:
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Actual Points From Mash:
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46.88
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Actual Mash System Efficiency:
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81 %
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Pitched From:
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Starter
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Amount Pitched:
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36 OZ
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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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1.040 SG
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10.00
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Plato
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Finishing Gravity:
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1.006 SG
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1.65
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Plato
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Pitched onto previous yeast cake. Problem was when I pitched I didn't start the CFC so the yeast was flooded with HOT wort at first. I probably killed most of that original yeast. I added some WLP0026 later that evening, thanks to Calvin Perilloux who had some yeast to spare.
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