04-19-2008 Cherry Red Bitter

A ProMash Brewing Session Report

Brewing Date: Saturday April 19, 2008
Head Brewer: Cal Frye
Asst Brewer:   
Recipe: Cherry Red Bitter


BJCP Style and Style Guidelines
08-A English Pale Ale, Standard/Ordinary Bitter

Min OG: 1.032 Max OG: 1.040   
Min IBU: 25 Max IBU: 35   
Min Clr: 4 Max Clr: 14  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Extract (Lbs): 4.95      
Anticipated OG: 1.036 Plato: 8.93
Anticipated SRM: 9.2        
Anticipated IBU: 30.5      
Wort Boil Time: 60  Minutes   

Actual OG: 1.042 Plato: 10.48   
Actual FG: 1.012 Plato: 3.07   
Alc by Weight: 3.08 by Volume: 3.94 From Measured Gravities.
ADF: 70.7 RDF: 58.8 Apparent & Real Degree of Fermentation.


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
4.1 0.20 lbs.  Crystal 40L America 1.034 40
90.9 4.50 lbs.  Northern Brewer Gold LME USA 1.037 9
5.0 0.25 lbs.  Victory Malt America 1.034 89

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
0.50 oz.  Nugget Pellets Pellet 12.00 29.5 60 min
0.25 oz.  Willamette Whole 5.00 0.9 5 min


Extras
Amount Name Type Time
4.00 Oz  Cherry Concentrate Fruit 0 Days(boil)
0.10 Oz  Wyeast Yeast Nutrient Other 2 Days(fermenter)


Yeast
Danstar Nottingham


Fermentation Specifics
Pitched From: Slurry
Amount Pitched: 1000 mL
Lag Time: 0.00 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: 14
Secondary Temperature: 68 degrees F

Original Gravity: 1.042 SG 10.48 Plato
Finishing Gravity: 1.012 SG 3.07 Plato



Bottling/Kegging Specifics
Bottling Date: Saturday May 17, 2008
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: 12.00 Psi





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