03-08-2010 HB Belgian Bitter
A ProMash Brewing Session Report
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Brewing Date:
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Monday March 08, 2010
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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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HB Belgian Bitter
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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 Grain (Lbs):
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5.50
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Anticipated OG:
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1.038
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Plato:
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9.53
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Anticipated SRM:
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9.8
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Anticipated IBU:
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32.1
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Brewhouse Efficiency:
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75
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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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1.052
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Plato:
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12.86
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Actual FG:
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1.020
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Plato:
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5.08
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Alc by Weight:
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3.27
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by Volume:
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4.22
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From Measured Gravities.
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ADF:
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60.5
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RDF:
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50.8
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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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81.8
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4.50 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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9.1
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0.50 lbs.
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Briess Special Roast
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America
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1.030
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50
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9.1
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0.50 lbs.
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Crystal 60L
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America
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1.034
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60
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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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0.25 oz.
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Summit
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Pellet
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18.50
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22.8
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60 min
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0.25 oz.
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Summit
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Pellet
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18.50
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7.7
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20 min
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0.50 oz.
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Vanguard
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Whole
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4.50
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1.7
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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 gm
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Gypsum
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Other
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0 Days(boil)
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0.25 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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1.00 Unit(s)
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Whirlfloc tablets
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Fining
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0 Days(boil)
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Danstar Windsor
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Pitched From:
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Dry Pack
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Amount Pitched:
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10 GR
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Lag Time:
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2.00 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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7
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Secondary Temperature:
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68 degrees F
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Original Gravity:
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1.052 SG
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12.86
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Plato
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Finishing Gravity:
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1.020 SG
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5.08
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Plato
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Bottling/Kegging Specifics
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Bottling Date:
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Monday March 22, 2010
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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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7
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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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10.00 Psi
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A good combination of malts.
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Windsor was a good selection, more flavorful than Nottingham. Next time try one of the Belgian ones, perhaps Wyeast 3655 or an Abbey strain.
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Quite tasty. The Summit hops give this one an excellent tangerine flavor to this Pale Ale, which otherwise has no orange flavoring at all.
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Treat water with campden tablet to remove chlorine, and adjust pH to 5-6 with phosphoric acid.
Windsor is a better choice than Nottingham, although Wyeast 3655 would be interesting. I'm calling for the Chimay yeast for now
This is a combination of my Belgian Bitter with the ginger from the Solstice Ale.
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