01-Mar-2008 TBWNN
A ProMash Brewing Session Report
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Brewing Date:
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Saturday March 01, 2008
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Head Brewer:
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Mick Harrison
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Asst Brewer:
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Recipe:
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TBWNN
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BJCP Style and Style Guidelines
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04-B Bitter & English Pale Ale, Special or Best Bitter
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Min OG:
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1.039
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Max OG:
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1.045
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Min IBU:
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20
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Max IBU:
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45
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Min Clr:
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12
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Max Clr:
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28
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Color in EBC
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Batch Size (L):
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50.00
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Wort Size (L):
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50.00
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Total Grain (kg):
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9.30
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Anticipated OG:
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1.044
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Plato:
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0.000
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Anticipated EBC:
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24.0
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Anticipated IBU:
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30.9
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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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75
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Minutes
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Actual OG:
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1.044
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Plato:
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10.956
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Actual FG:
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1.008
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Plato:
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2.051
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Alc by Weight:
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3.71
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by Volume:
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4.73
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From Measured Gravities.
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ADF:
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81.3
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RDF:
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67.3
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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78 %
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Anticipated Points From Mash:
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43.89
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Actual Points From Mash:
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45.74
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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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EBC
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89.2
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8.30 kg.
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Pale Malt(2-row)
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Great Britain
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1.038
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5
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5.4
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0.50 kg.
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Crystal 55L
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Great Britian
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1.034
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108
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3.2
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0.30 kg.
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Wheat Malt
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Belgium
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1.038
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3
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2.2
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0.20 kg.
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Chocolate Malt
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Great Britian
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1.034
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800
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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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110.00 g.
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Goldings - E.K.
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Whole
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4.20
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29.5
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75 min
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30.00 g.
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Styrian Goldings
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Whole
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3.00
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1.4
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15 min
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30.00 g.
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Styrian Goldings
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Whole
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3.00
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0.0
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0 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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2.00 Unit(s)
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Whirlfoc Tablets
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Fining
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15 Min.(boil)
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Lallemand Nottingham
Generated with ProMash Brewing Software |