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
|
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.
|
%
|
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.
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
|
Amount
|
Name
|
Type
|
Time
|
4.00 Oz
|
Cherry Concentrate
|
Fruit
|
0 Days(boil)
|
0.10 Oz
|
Wyeast Yeast Nutrient
|
Other
|
2 Days(fermenter)
|
Danstar Nottingham
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
|
Generated with ProMash Brewing Software |