08-15-2009 Oberlin Best Bitter
A ProMash Brewing Session Report
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Brewing Date:
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Saturday August 15, 2009
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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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Oberlin Best 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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2.00
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Total Grain (Lbs):
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8.11
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Anticipated OG:
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1.056
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Plato:
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13.76
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Anticipated SRM:
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8.8
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Anticipated IBU:
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113.1
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Brewhouse Efficiency:
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30
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%
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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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1.058
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Plato:
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14.27
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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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4.74
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by Volume:
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6.07
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From Measured Gravities.
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ADF:
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78.5
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RDF:
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65.4
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Apparent & Real Degree of Fermentation.
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Evaporation Rate:
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15.00
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Percent Per Hour
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Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:
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Pre-Boil Wort Size:
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5.88
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Gal
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Pre-Boil Gravity:
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1.047
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SG
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11.78
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Plato
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With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
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Water Needed Pre-Boil Wort Size:
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0.60
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Gal
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Water Needed Pre-Boil Gravity:
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1.467
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SG
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87.70
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Plato
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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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9.2
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0.75 lbs.
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Briess Caramel Malt 40
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America
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1.030
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40
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90.8
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7.36 lbs.
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Muntons LME - Light
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England
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1.037
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5
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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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Galena
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Pellet
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13.00
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19.9
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First WH
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1.50 oz.
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Galena
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Pellet
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13.00
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66.3
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60 min
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2.00 oz.
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Vanguard
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Whole
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4.50
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25.0
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45 min
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0.50 oz.
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Northern Brewer homegrown
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Whole
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7.50
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1.9
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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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1.00 Tsp
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Irish Moss
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Fining
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15 Min.(boil)
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0.50 Tsp
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Black Pepper
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Spice
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0 Days(boil)
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1.00 Tsp
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Cinnamon
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Spice
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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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0 Days(fermenter)
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Danstar Windsor
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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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Mash Type:
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Multi Step
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Heat Type:
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Direct
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Grain Lbs:
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0.75
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Water Qts:
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0.75
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Before Additional Infusions
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Water Gal:
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0.19
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.00
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Before Additional Infusions
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Tun Thermal Mass:
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0.00
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Grain Temp:
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80 F
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Before Additional Infusions
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Rest
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Temp
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Time
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Dough In:
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94
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1 Min
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Acid Rest:
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0
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0 Min
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Protein Rest:
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1
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20 Min
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Intermediate Rest:
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0
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0 Min
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Saccharification Rest:
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145
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45 Min
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Mash-out Rest:
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166
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10 Min
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Sparge:
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0
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0 Min
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Total Mash Volume Gal: 0.25 - After Additional Infusions
Runnings Stopped At: 1.010 SG 2.56 Plato
All temperature measurements are degrees Fahrenheit.
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Pitched From:
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Dry Pack
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Amount Pitched:
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8 OZ
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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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75 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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0 degrees F
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Original Gravity:
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1.058 SG
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14.27
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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 August 29, 2009
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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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0.00 Psi
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Steeping went well, temp control with electric bucket is good. Easy to boil over, thought! Must try to insert diode in one of the elements for next time.
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rehydrated dry yeast while boiling, pitched 1 pkg yeast in 8oz warm water, airlock slowly started to move immediately at start.
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Malt, hops schedule a bit out of style, using ingredients at hand.
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Generated with ProMash Brewing Software |