03-11-2006 Righteous WiseAss Red Bitter
A ProMash Brewing Session Report
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Brewing Date:
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Saturday March 11, 2006
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Head Brewer:
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Cal Frye
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Asst Brewer:
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Recipe:
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Righteous WiseAss Red Bitter
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BJCP Style and Style Guidelines
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04-B Bitter & English Pale Ale, Special or Best Bitter
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Min OG:
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1.039
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Max OG:
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1.045
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Min IBU:
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20
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Max IBU:
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45
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Min Clr:
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6
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Max Clr:
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14
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
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Total Extract (Lbs):
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5.25
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Anticipated OG:
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1.045
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Plato:
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11.18
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Anticipated SRM:
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17.0
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Anticipated IBU:
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30.0
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Wort Boil Time:
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60
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Minutes
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Actual OG:
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1.043
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Plato:
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10.72
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Actual FG:
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1.012
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Plato:
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3.07
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Alc by Weight:
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3.18
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by Volume:
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4.07
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From Measured Gravities.
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ADF:
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71.4
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RDF:
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59.4
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Apparent & Real Degree of Fermentation.
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
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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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57.1
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3.00 lbs.
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Briess DME- Plain Extra Light
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America
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1.046
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3
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28.6
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1.50 lbs.
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Briess DME- Plain Light
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America
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1.046
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4
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4.8
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0.25 lbs.
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Roasted Barley
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America
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1.028
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450
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9.5
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0.50 lbs.
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Crystal 90L
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America
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1.033
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90
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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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1.00 oz.
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Goldings - E.K.
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Pellet
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5.75
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28.3
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60 min
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0.50 oz.
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Cascade
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Plug
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4.50
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1.7
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5 min
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Danstar Nottingham Dry Yeast
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Profile:
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Oberlin
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Profile known for:
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Calcium(Ca):
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56.1 ppm
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Magnesium(Mg):
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11.1 ppm
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Sodium(Na):
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30.0 ppm
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Sulfate(SO4):
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100.0 ppm
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Chloride(Cl):
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37.0 ppm
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biCarbonate(HCO3):
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186.0 ppm
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pH:
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8.90
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Pitched From:
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Dry Pack
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Amount Pitched:
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15 g |
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Lag Time:
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4.00 hours
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Primary Fermenter:
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Plastic
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Primary Type:
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Closed
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Days In Primary:
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7
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Primary Temperature:
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68 degrees F
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Secondary Fermenter:
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Glass
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Secondary Type:
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Closed
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Days In Secondary:
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7
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Secondary Temperature:
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65 degrees F
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Original Gravity:
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1.043 SG
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10.72
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Plato
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Finishing Gravity:
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1.012 SG
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3.07
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Plato
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Bottling/Kegging Specifics
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Bottling Date:
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Saturday March 25, 2006
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Desired Carbonation Level:
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2.30 Volumes CO2
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Fermentation Temperature:
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68 F
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Amount Kegged:
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5.00 Gallons
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Days Conditioned:
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0
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Carbonation Method:
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Forced
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Carbonation Temperature:
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42 F
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Pressure Used:
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10.00 Psi
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Steeped grains from 125 degrees F to about 180. Not as red as I would like. My crystal is too dark. Took about 4 hours from start of assembling materials through cleaning brewpot.
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Good fermentation, at one week, FG. was 1-014, nearly done. Racked to secondary, reserving yeast bed for next batch. will use polyclar as it's still rather cloudy.
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Over hopped, out of balance at first tasting. Smoothed of with a bit
more time. Went fast, everyone found it sneakily drinkable. |
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Clarity (mostly chill haze), color. Must research red color and my
water chemistry, and kettle screens. |
Generated with ProMash Brewing Software |