This is Greg's ordinary bitter. Bill & Greg recently brewed this up and served it on the hand-pump at the club's brew day on National Home-Brew Day 2002. Needless to say, it was quite a hit and the keg went dry in no time!

ProMash Brewing Session  Printout
--------------------------------
ProMash Brewing Session - Recipe Details  Printout
-------------------------------------------------

Recipe Specifics
----------------

Batch Size  (GAL): 10.00 Wort  Size (GAL): 10.00
Total Grain  (LBS): 15.50
Anticipated  OG:   1.038   Plato:   9.56
Anticipated  SRM:   9.5
Anticipated IBU:   26.3
Brewhouse Efficiency: 62 %
Wort  Boil  Time:   60 Minutes

Actual OG: 1.039 Plato:   9.75
Actual FG: 1.012 Plato: 3.07

Alc by Weight:   2.77 by Volume: 3.54 From Measured  Gravities.
ADF:   68.5   RDF 57.0 Apparent &  Real Degree of
Fermentation.

Actual Mash System Efficiency: 64 %
Anticipated  Points From Mash: 33.73
Actual Points From  Mash: 34.58



Pre-Boil Amounts
----------------

Evaporation Rate: 15.00   Percent Per Hour

Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate  taken into account:

Pre-Boil Wort  Size:   11.76 Gal
Pre-Boil  Gravity:   1.032 SG   8.17 Plato

With sparge water, mash water, additional infusions, vessel losses,  top-up
water and evaporation rate recorded in the Water Needed  Calculator:

Water Needed Pre-Boil Wort Size: 12.76   Gal
Water Needed Pre-Boil Gravity:   1.030 SG   7.55 Plato


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 %


Grain/Extract/Sugar

% Amount   Name   Origin Potential
SRM
-----------------------------------------------------------------------------
80.6   12.50 lbs. Pale  Malt(2-row)   Great Britain 1.038
3
  9.7 1.50 lbs. Crystal  55L   Great Britian 1.034
55
  3.2 0.50 lbs. Aromatic  Malt   Belgium 1.036
25
6.5 1.00 lbs. Brown  Sugar   America 1.045
15

Potential represented as SG per pound per gallon.


Hops

Amount   Name   Form Alpha IBU Boil
Time
-----------------------------------------------------------------------------
  1.00 oz. Northern  Brewer   Plug 8.20 18.7 60 min.
1.00  oz. Goldings -  E.K.   Whole 5.00 5.7 30
min.
1.00  oz. Goldings -  E.K.   Whole 5.00 1.9 5
min.


Yeast
-----

WYeast 1968 London Extra Special Bitter


Mash Schedule
-------------

Mash Type: Single Step
Heat Type: Direct

Qts Water Per LBS Grain: 1.03 Total Qts: 15.00

Grain Temp: 65 F

Dough In  Temp:   172 Time: 5
Saccharification Rest Temp: 155   Time: 60
Mash-out Rest  Temp: 0   Time: 0
Sparge  Temp:   170 Time: 60

Runnings Stopped At: 1.017 SG   4.33 Plato


Water Needed For Brewing  Session
--------------------------------

Sparge Amount: 7.50 Sparge  Deadspace: 0.00 Total Into Mash:
7.50

Total Grain LBS: 14.50 Qts Per  LBS: 1.03 Total From Mash:
2.01
  Mash Gallons:   3.75
  Grain Absorption: 1.74

  Amount Lost in Lauter Tun  Deadspace,
  Grant and Misc. to Kettle:
1.75

  Top Up Water Added to Kettle:
5.00
  Amount into Kettle:
12.76

  Boil Time (min): 60.00 Evaporation Rate:
15.00
  Amount after Boil:
10.85

  Left in Kettle Deadspace:
0.25
  Left in Hopback:
0.00
  Left in Counterflow Chiller:
0.00
  Left in Other Equipment / Other Absorption:
0.00

  Amount to Chillers:
10.60
  Amount After Cooling (4 perc.):
10.17



Grain absorption rate is: 0.12 (Gallons Per LBS)

Evaporation rate is Percent per Hour

This formulation will yield 10.17 gallons of fermentable wort.

You will need 16.25 gallons of water for the complete brewing  session.


Efficiency Specifics
--------------------
Recipe Efficiency  Setting: 62 %


With sparge water, mash water, additional infusions, vessel losses,  top-up
water and evaporation rate recorded in the Water Needed  Calculator:

Target Volume (GAL): 12.76
Estimated  OG:   1.030 Plato: 7.55


Raw Pre-Boil Targets - only targeted volume/gravity and  evaporation
rate taken into account:

Target Volume (GAL): 11.76
Estimated  OG:   1.032 Plato: 8.17


Post-Boil Targets:

Target Volume (GAL): 10.00
Estimated  OG:   1.038 Plato: 9.56


Recorded Actuals -

Recorded Volume (GAL): 10.00
Recorded  OG:   1.039 Plato: 9.77


At 100 percent extraction from the maximum mash potential:

Total  Points:   58.90
Points From Mash:   54.40
Points From Extract/Sugar: 4.50


With the recipe efficiency setting, you should have achieved:

Total  Points:   38.23
Points From Mash:   33.73
Points From Extract/Sugar: 4.50


Actuals achieved were:

Actual Points From Mash:   34.58
Actual Mash System Efficiency: 64


Fermentation Specifics
----------------------

Pitched From:   Starter
Amount Pitched: 1400 mL
Lag  Time:   5.00 hours

Primary Fermenter: Glass
Primary  Type: Closed
Days In  Primary: 11
Primary Temperature: 68  degrees F

Secondary Fermenter: Stainless Steel
Secondary  Type: Closed
Days In  Secondary: 2
Secondary Temperature: 40 degrees F

Original Gravity: 1.039 SG 9.75  Plato
Finishing Gravity: 1.012 SG 3.07  Plato


Bottling/Kegging Specifics
--------------------------

Bottling Date: Thursday May 02, 2002
Desired Carbonation Level:  1.80 Volumes CO2
Fermentation Temperature: 68 F

Amount  Kegged:   5.00 Gallons
Days  Conditioned:
Carbonation Method:   Forced
Carbonation Temperature: 64 F
Pressure  Used:   14.81 Psi

Back to the Recipe Library | Back to the Wizard's Home