04-19-2008 Cherry Red Bitter
A ProMash Brewing Session Report
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Brewing Date:
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Saturday April 19, 2008
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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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Cherry Red Bitter
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BJCP Style and Style Guidelines
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08-A English Pale Ale, Standard/Ordinary Bitter
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Min OG:
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1.032
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Max OG:
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1.040
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Min IBU:
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25
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Max IBU:
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35
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Min Clr:
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4
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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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4.95
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Anticipated OG:
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1.036
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Plato:
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8.93
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Anticipated SRM:
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9.2
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Anticipated IBU:
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30.5
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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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1.042
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Plato:
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10.48
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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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3.08
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by Volume:
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3.94
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From Measured Gravities.
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ADF:
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70.7
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RDF:
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58.8
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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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4.1
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0.20 lbs.
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Crystal 40L
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America
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1.034
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40
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90.9
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4.50 lbs.
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Northern Brewer Gold LME
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USA
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1.037
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9
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5.0
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0.25 lbs.
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Victory Malt
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America
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1.034
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89
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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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0.50 oz.
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Nugget Pellets
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Pellet
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12.00
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29.5
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60 min
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0.25 oz.
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Willamette
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Whole
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5.00
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0.9
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5 min
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Amount
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Name
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Type
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Time
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4.00 Oz
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Cherry Concentrate
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Fruit
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0 Days(boil)
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0.10 Oz
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Wyeast Yeast Nutrient
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Other
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2 Days(fermenter)
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Danstar Nottingham
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Pitched From:
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Slurry
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Amount Pitched:
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1000 mL
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Lag Time:
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0.00 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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40
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Secondary Temperature:
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68 degrees F
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Original Gravity:
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1.042 SG
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10.48
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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 May 10, 2008
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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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11.07 Psi
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Just a hint of cherry, and a hint of red in color, too. Raise the concentrate quantity next time. Nice and drinkable, though, and the hint of fruitiness adds to the bitter even if it's not clearly cherry. Could use cinnamon here, too, to complement the fruit.
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Generated with ProMash Brewing Software |