03-11-2006 Righteous WiseAss Red Bitter

A ProMash Brewing Session Report

Brewing Date: Saturday March 11, 2006
Head Brewer: Cal Frye
Asst Brewer:   
Recipe: Righteous WiseAss Red 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): 5.00 Wort Size (Gal): 5.00
Total Extract (Lbs): 5.25      
Anticipated OG: 1.045 Plato: 11.18
Anticipated SRM: 17.0        
Anticipated IBU: 30.0      
Wort Boil Time: 60  Minutes   

Actual OG: 1.043 Plato: 10.72   
Actual FG: 1.012 Plato: 3.07   
Alc by Weight: 3.18 by Volume: 4.07 From Measured Gravities.
ADF: 71.4 RDF: 59.4 Apparent & Real Degree of Fermentation.

Formulas Used
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 %

% Amount Name Origin Potential SRM
57.1 3.00 lbs.  Briess DME- Plain Extra Light America 1.046 3
28.6 1.50 lbs.  Briess DME- Plain Light America 1.046 4
4.8 0.25 lbs.  Roasted Barley America 1.028 450
9.5 0.50 lbs.  Crystal 90L America 1.033 90

Potential represented as SG per pound per gallon.

Amount Name Form Alpha IBU Boil Time
1.00 oz.  Goldings - E.K. Pellet 5.75 28.3 60 min
0.50 oz.  Cascade Plug 4.50 1.7 5 min

Danstar Nottingham Dry Yeast

Water Profile
Profile: Oberlin
Profile known for:   
Calcium(Ca): 56.1 ppm
Magnesium(Mg): 11.1 ppm
Sodium(Na): 30.0 ppm
Sulfate(SO4): 100.0 ppm
Chloride(Cl): 37.0 ppm
biCarbonate(HCO3): 186.0 ppm
pH: 8.90

Fermentation Specifics
Pitched From: Dry Pack
Amount Pitched: 15 g
Lag Time: 4.00 hours

Primary Fermenter: Plastic
Primary Type: Closed
Days In Primary: 7
Primary Temperature: 68 degrees F

Secondary Fermenter: Glass
Secondary Type: Closed
Days In Secondary: 7
Secondary Temperature: 65 degrees F

Original Gravity: 1.043 SG 10.72 Plato
Finishing Gravity: 1.012 SG 3.07 Plato

Bottling/Kegging Specifics
Bottling Date: Saturday March 25, 2006
Desired Carbonation Level: 2.30 Volumes CO2
Fermentation Temperature: 68 F

Amount Kegged: 5.00 Gallons
Days Conditioned: 0
Carbonation Method: Forced
Carbonation Temperature: 42 F
Pressure Used: 10.00 Psi

Mash Notes
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.

Fermentation Notes
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.

Tasting Notes
Over hopped, out of balance at first tasting. Smoothed of with a bit more time. Went fast, everyone found it sneakily drinkable.

Problem Notes
Clarity (mostly chill haze), color. Must research red color and my water chemistry, and kettle screens.

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