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2005-10-16 Radical Brewing Tire-Biter Bitter

A ProMash Brewing Session Report

Brewing Date: Sunday October 16, 2005
Head Brewer: Lou King
Asst Brewer: Batch 62
Recipe: Radical Brewing Tire-Biter Bitter


BJCP Style and Style Guidelines
08-B English Pale Ale, Special/Best/Premium Bitter

Min OG: 1.040 Max OG: 1.048   
Min IBU: 25 Max IBU: 40   
Min Clr: 5 Max Clr: 16  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 15.50      
Anticipated OG: 1.044 Plato: 10.85
Anticipated SRM: 6.9        
Anticipated IBU: 39.0      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 90  Minutes   

Actual OG: 1.040 Plato: 10.00   
Actual FG: 1.006 Plato: 1.65   
Alc by Weight: 3.46 by Volume: 4.41 From Measured Gravities.
ADF: 83.5 RDF: 69.0 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 81 %
Anticipated Points From Mash: 43.57
Actual Points From Mash: 46.88


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
83.9 13.00 lbs.  Pale Malt(2-row) Great Britain 1.038 3
12.9 2.00 lbs.  Crystal 20L America 1.035 20
3.2 0.50 lbs.  CarAmber France 1.034 30

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.50 oz.  Wye Challenger Pellet 8.00 29.5 60 min
1.00 oz.  Goldings - E.K. Pellet 5.70 7.2 30 min
1.00 oz.  Goldings - E.K. Pellet 5.70 2.3 5 min


Yeast
White Labs WLP013 London Ale


Mash Schedule
Mash Type: Single Step   
Heat Type: Direct   
Grain Lbs: 15.50   
Water Qts: 20.00 Before Additional Infusions
Water Gal: 5.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.29 Before Additional Infusions
Tun Thermal Mass: 0.30   
Grain Temp: 68 F Before Additional Infusions

Rest Temp Time
Dough In: 167 5 Min
Saccharification Rest: 149 60 Min
Mash-out Rest: 168 10 Min
Sparge: 170 45 Min

Total Mash Volume Gal: 6.24 - After Additional Infusions

Runnings Stopped At: 1.011 SG 2.69 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): 12.89      
Estimated OG: 1.034 Plato: 8.49

Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
Target Volume (Gal): 12.90      
Estimated OG: 1.034 Plato: 8.48

Post-Boil Targets:
Target Volume (Gal): 10.00      
Estimated OG: 1.044 Plato: 10.85

Recorded Actuals - Measurement Taken In Kettle:
Recorded Volume (Gal): 13.00      
Recorded OG: 1.036 Plato: 9.04

At 100 percent extraction from the maximum mash potential:
Total Points: 58.10
Points From Mash: 58.10
Points From Extract/Sugar: 0.00

With the recipe efficiency setting, you should have achieved:
Total Points: 43.57
Points From Mash: 43.57
Points From Extract/Sugar: 0.00

Actuals achieved were:
Actual Points From Mash: 46.88
Actual Mash System Efficiency: 81 %


Fermentation Specifics
Pitched From: Starter
Amount Pitched: 36 OZ
Lag Time: 0.00 hours

Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 0
Primary Temperature: 68 degrees F

Original Gravity: 1.040 SG 10.00 Plato
Finishing Gravity: 1.006 SG 1.65 Plato



Fermentation Notes
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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