2007-05-28 Summer Bitter
A ProMash Brewing Session Report
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Brewing Date:
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Monday May 28, 2007
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Head Brewer:
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David Little
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Asst Brewer:
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Recipe:
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Summer Bitter
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Batch Size (Gal):
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3.50
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Wort Size (Gal):
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3.50
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Total Grain (Lbs):
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8.00
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Anticipated OG:
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1.062
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Plato:
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15.30
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Anticipated SRM:
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4.2
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Anticipated IBU:
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42.7
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Brewhouse Efficiency:
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70
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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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1.042
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Plato:
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10.48
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Actual FG:
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1.010
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Plato:
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2.56
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Alc by Weight:
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3.29
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by Volume:
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4.20
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From Measured Gravities.
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ADF:
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75.6
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RDF:
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62.7
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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40 %
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Anticipated Points From Mash:
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62.40
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Actual Points From Mash:
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36.00
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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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100.0
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8.00 lbs.
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Maris Otter Pale Ale Malt (2 Row)
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England
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1.039
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2
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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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3.00 oz.
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Amarillo Gold
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Pellet
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8.40
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33.4
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10 min
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1.00 oz.
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Amarillo Gold
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Pellet
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8.40
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9.3
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1 min
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DCL Yeast US-56 SafAle American Ale
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Mash Name:
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Total Grain Lbs:
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8.00
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Total Water Qts:
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10.00
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Before Additional Infusions
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Total Water Gal:
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2.50
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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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75.00 F
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Step Name
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Step
Time
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Rest
Time
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Start
Temp
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Stop
Temp
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Heat
Type
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Infuse
Temp
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Infuse
Amount
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Infuse
Ratio
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Sacc Rest
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5
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60
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152
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152
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Infuse
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164
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10.00
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1.25
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Mash Out
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5
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10
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170
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170
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Infuse
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210
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5.22
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1.90
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Total Water Qts:
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15.22
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After Additional Infusions
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Total Water Gal:
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3.81
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After Additional Infusions
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Total Mash Volume Gal:
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4.45
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After Additional Infusions
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Runnings Stopped At: 1.010 SG 2.56 Plato
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
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Water Needed For Brewing Session
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Sparge Amount:
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6.00
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Sparge Deadspace:
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0.00
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Total Into Mash:
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6.00
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Total Grain Lbs:
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8.00
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Qts Per Lbs:
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1.90
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Total From Mash:
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2.84
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Mash Gallons:
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3.81
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Grain Absorption:
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0.96
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Amount Lost in Lauter Tun Deadspace, Grant and Misc. to Kettle:
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1.00
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Top Up Water Added to Kettle:
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0.00
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Amount into Kettle:
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7.84
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Boil Time (min):
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60
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Evaporation Rate:
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20.00
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Amount after Boil:
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6.28
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Left in Kettle Deadspace:
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0.50
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Left in Hopback:
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0.00
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Left in Counterflow Chiller:
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0.00
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Left in Other Equipment / Other Absorption:
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0.00
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Amount to Chillers:
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5.78
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Amount After Cooling (4 perc.):
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5.54
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Grain absorption rate is: 0.12 (Gallons Per Lbs)
Evaporation rate is Percent per Hour
This formulation will yield 5.54 gallons of fermentable wort.
You will need 9.81 gallons of water for the complete brewing session.
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Bottling/Kegging Specifics
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Bottling Date:
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Sunday June 24, 2007
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Desired Carbonation Level:
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2.70 Volumes CO2
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Fermentation Temperature:
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68 F
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Amount In Bottles:
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3.00 Gallons
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Days Conditioned:
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21
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Carbonation Method:
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Natural
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Priming Medium Used:
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Corn Sugar
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Amount of Priming Used:
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2.96 Oz
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Amount of Liquid Added:
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0.14 Gal
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This started out to be a Summer Bitter but I decided to not dilute the boil with a couple gallons of water at the end so my gravity and bitterness was higher than planned. Instead of five gallons I ended up with three. With the American hopping it's kind of like an American ESB.
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