03-07-2003 Flat Tire Ale
A ProMash Brewing Session Report
| Brewing Date: | Friday March 07, 2003 | | Head Brewer: | Dan Smith | | Asst Brewer: | Bryan Robinson | | Recipe: | Flat Tire Ale |
| BJCP Style and Style Guidelines |
06-B American Pale Ales, American Amber Ale
| Min OG: | 1.045 | Max OG: | 1.056 | | | Min IBU: | 20 | Max IBU: | 40 | | | Min Clr: | 11 | Max Clr: | 18 | Color in SRM, Lovibond |
| Batch Size (Gal): | 5.00 | Wort Size (Gal): | 5.00 | | Total Extract (Lbs): | 9.50 | | | | Anticipated OG: | 1.068 | Plato: | 16.68 | | Anticipated SRM: | 12.1 | | | | Anticipated IBU: | 44.2 | | | | Wort Boil Time: | 60 | Minutes | |
| Actual OG: | 1.065 | Plato: | 15.94 | | | Actual FG: | 1.012 | Plato: | 3.07 | | | Alc by Weight: | 5.49 | by Volume: | 7.03 | From Measured Gravities. | | ADF: | 80.8 | RDF: | 67.3 | Apparent & Real Degree of Fermentation. |
| 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: | 5.88 | Gal | | | | Pre-Boil Gravity: | 1.058 | SG | 14.30 | 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: | 0.82 | Gal | | | | Water Needed Pre-Boil Gravity: | 1.417 | SG | 80.28 | Plato |
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: TinsethTinseth Concentration Factor: 1.30
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
| % | Amount | Name | Origin | Potential | SRM | | 5.3 | 0.50 lbs. | CaraVienne Malt | Belgium | 1.034 | 22 | | 84.2 | 8.00 lbs. | Coopers LME - Light | Australia | 1.038 | 3 | | 5.3 | 0.50 lbs. | CaraMunich Malt | Belgium | 1.033 | 75 | | 5.3 | 0.50 lbs. | Crystal 60L | America | 1.034 | 60 |
Potential represented as SG per pound per gallon.
| Amount | Name | Form | Alpha | IBU | Boil Time | | 2.00 oz. | Mt. Hood | Pellet | 5.71 | 42.4 | 60 min | | 2.00 oz. | Cascade | Pellet | 5.75 | 1.8 | 1 min |
White Labs WLP001 California Ale
| Profile: | | | Profile known for: | | | Calcium(Ca): | 0.0 ppm | | Magnesium(Mg): | 0.0 ppm | | Sodium(Na): | 0.0 ppm | | Sulfate(SO4): | 0.0 ppm | | Chloride(Cl): | 0.0 ppm | | biCarbonate(HCO3): | 0.0 ppm | | pH: | 0.00 |
| Water Needed For Brewing Session |
| Top Up Water Added to Kettle: | 1.00 | | Amount into Kettle: | 1.00 | | | | | Boil Time (min): | 60 | | Evaporation Rate: | 15.00 | | Amount after Boil: | 0.85 | | | | | Left in Kettle Deadspace: | 1.00 | | Left in Hopback: | 0.00 | | Left in Counterflow Chiller: | 0.25 | | Left in Misc. Equipment: | 0.00 | | | | | Amount to Chillers: | -0.40 | | Amount After Cooling (4 perc.): | -0.38 |
Evaporation rate is Percent per Hour
This formulation will yield -0.38 gallons of fermentable wort.
You will need 1.00 gallons of water for the complete brewing session.
| Pitched From: | Pitchable Flask | | Amount Pitched: | 35 mL | | Lag Time: | 12.00 hours |
| Primary Fermenter: | Glass | | Primary Type: | Closed | | Days In Primary: | 0 | | Primary Temperature: | 68 degrees F |
| Original Gravity: | 1.065 SG | 15.94 | Plato | | Finishing Gravity: | 1.012 SG | 3.07 | Plato |
| Bottling/Kegging Specifics |
| Bottling Date: | Thursday September 20, 1696 | | Desired Carbonation Level: | 2.30 Volumes CO2 | | Fermentation Temperature: | 68 F |
| Amount Kegged: | 5.00 Gallons | | Days Conditioned: | 0 | | Carbonation Method: | Forced | | Carbonation Temperature: | 42 F | | Pressure Used: | 0.00 Psi |
| Grain/Malt/Extract/Sugar | Origin | Recipe Lbs | Lbs In Stock | Lbs Needed | | CaraVienne Malt | Belgium | 0.50 | 0.00 | 0.50 | | Coopers LME - Light | Australia | 8.00 | 0.00 | 8.00 | | CaraMunich Malt | Belgium | 0.50 | 0.00 | 0.50 | | Crystal 60L | America | 0.50 | 0.00 | 0.50 |
| Hop | Origin | Recipe Oz | Oz In Stock | Oz Needed | | Mt. Hood - Pellet | USA | 2.00 | 0.00 | 2.00 | | Cascade - Pellet | USA | 2.00 | 0.00 | 2.00 |
| Extras | Recipe | In Stock | Needed |
| Yeast | Recipe | In Stock | Needed | | California Ale - (White Labs WLP001) | 1.00 | 0.00 | 1.00 |
| Fermentation took off fairly quickly. Colonies of yeast were readily seen about 12 hours after dumping yeast in. Pitched yeast into slightly warm wort (about 80 degrees F). Active fermentation, but it has a very small krausen |
| Beer tasted really good. The initial taste on your tounge was really nice, however it could have used a few more hops to make the "finish" better. It had a bit of the "extract-twang", though. |
| A bit of water dripped in to the fresh wort from the airlock. Hope that is not a big problem! |
Generated with ProMash Brewing Software |