2007-05-28 Summer Bitter

A ProMash Brewing Session Report

Brewing Date: Monday May 28, 2007
Head Brewer: David Little
Asst Brewer:   
Recipe: Summer Bitter

Recipe Specifics
Batch Size (Gal): 3.50 Wort Size (Gal): 3.50
Total Grain (Lbs): 8.00      
Anticipated OG: 1.062 Plato: 15.30
Anticipated SRM: 4.2        
Anticipated IBU: 42.7      
Brewhouse Efficiency: 70  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.042 Plato: 10.48   
Actual FG: 1.010 Plato: 2.56   
Alc by Weight: 3.29 by Volume: 4.20 From Measured Gravities.
ADF: 75.6 RDF: 62.7 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 40 %
Anticipated Points From Mash: 62.40
Actual Points From Mash: 36.00

% Amount Name Origin Potential SRM
100.0 8.00 lbs.  Maris Otter Pale Ale Malt (2 Row) England 1.039 2

Potential represented as SG per pound per gallon.

Amount Name Form Alpha IBU Boil Time
3.00 oz.  Amarillo Gold Pellet 8.40 33.4 10 min
1.00 oz.  Amarillo Gold Pellet 8.40 9.3 1 min

DCL Yeast US-56 SafAle American Ale

Mash Schedule
Mash Name:   
Total Grain Lbs: 8.00   
Total Water Qts: 10.00 Before Additional Infusions
Total Water Gal: 2.50 Before Additional Infusions
Tun Thermal Mass: 0.00   
Grain Temp: 75.00 F   

Step Name
Sacc Rest 5 60 152 152 Infuse 164 10.00 1.25
Mash Out 5 10 170 170 Infuse 210 5.22 1.90

Total Water Qts: 15.22 After Additional Infusions
Total Water Gal: 3.81 After Additional Infusions
Total Mash Volume Gal: 4.45 After Additional Infusions

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.

Water Needed For Brewing Session
Sparge Amount: 6.00 Sparge Deadspace: 0.00 Total Into Mash: 6.00
Total Grain Lbs: 8.00 Qts Per Lbs: 1.90 Total From Mash: 2.84
      Mash Gallons: 3.81      
      Grain Absorption: 0.96      
Amount Lost in Lauter Tun Deadspace, Grant and Misc. to Kettle: 1.00
Top Up Water Added to Kettle: 0.00
Amount into Kettle: 7.84
Boil Time (min): 60
Evaporation Rate: 20.00
Amount after Boil: 6.28
Left in Kettle Deadspace: 0.50
Left in Hopback: 0.00
Left in Counterflow Chiller: 0.00
Left in Other Equipment / Other Absorption: 0.00
Amount to Chillers: 5.78
Amount After Cooling (4 perc.): 5.54

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.

Bottling/Kegging Specifics
Bottling Date: Sunday June 24, 2007
Desired Carbonation Level: 2.70 Volumes CO2
Fermentation Temperature: 68 F

Amount In Bottles: 3.00 Gallons
Days Conditioned: 21
Carbonation Method: Natural
Priming Medium Used: Corn Sugar
Amount of Priming Used: 2.96 Oz
Amount of Liquid Added: 0.14 Gal

Fermentation Notes
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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