03-08-2010 HB Belgian Bitter

A ProMash Brewing Session Report

Brewing Date: Monday March 08, 2010
Head Brewer: Cal Frye
Asst Brewer:   
Recipe: HB Belgian Bitter

Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 5.50      
Anticipated OG: 1.038 Plato: 9.53
Anticipated SRM: 9.8        
Anticipated IBU: 32.1      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.052 Plato: 12.86   
Actual FG: 1.020 Plato: 5.08   
Alc by Weight: 3.27 by Volume: 4.22 From Measured Gravities.
ADF: 60.5 RDF: 50.8 Apparent & Real Degree of Fermentation.

Formulas Used
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 %

% Amount Name Origin Potential SRM
81.8 4.50 lbs.  Muntons LME - Light England 1.037 5
9.1 0.50 lbs.  Briess Special Roast America 1.030 50
9.1 0.50 lbs.  Crystal 60L America 1.034 60

Potential represented as SG per pound per gallon.

Amount Name Form Alpha IBU Boil Time
0.25 oz.  Summit Pellet 18.50 22.8 60 min
0.25 oz.  Summit Pellet 18.50 7.7 20 min
0.50 oz.  Vanguard Whole 4.50 1.7 5 min

Amount Name Type Time
1.00 gm  Gypsum Other 0 Days(boil)
0.25 Tsp  Black Pepper Spice 0 Days(boil)
1.00 Tsp  Cinnamon Spice 0 Days(boil)
1.00 Unit(s)  Whirlfloc tablets Fining 0 Days(boil)

Danstar Windsor

Fermentation Specifics
Pitched From: Dry Pack
Amount Pitched: 10 GR
Lag Time: 2.00 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: 7
Secondary Temperature: 68 degrees F

Original Gravity: 1.052 SG 12.86 Plato
Finishing Gravity: 1.020 SG 5.08 Plato

Bottling/Kegging Specifics
Bottling Date: Monday March 22, 2010
Desired Carbonation Level: 2.30 Volumes CO2
Fermentation Temperature: 68 F

Amount Kegged: 5.00 Gallons
Days Conditioned: 7
Carbonation Method: Forced
Carbonation Temperature: 42 F
Pressure Used: 10.00 Psi

Mash Notes
A good combination of malts.

Fermentation Notes
Windsor was a good selection, more flavorful than Nottingham. Next time try one of the Belgian ones, perhaps Wyeast 3655 or an Abbey strain.

Tasting Notes
Quite tasty. The Summit hops give this one an excellent tangerine flavor to this Pale Ale, which otherwise has no orange flavoring at all.

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.

Generated with ProMash Brewing Software