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Ordinary Bitter

Supplier:
	SF Brewcraft
	(from Brew Magazine, Mar-Apr 2007, Vol 13, No 2, p 19)

Grains:
	Weight (lb)	MME	Max GU	Name
	-----------	---	------	------
	7.00		38	266.00	English Pale Ale
	0.50		33	 16.50	Crystal 120L
	0.25		35	  8.75	Special Roast 50L
	-----------	---	------	------
	7.75		NA	291.25	Totals

	Mash Extract Potentia:
		291.25 GU * 68% / 5 gal = 39.61 GU/Gal

	Adjusted Mash Extract Potential:
		39.61 * 7.68 / 7.75 = 39.25 GU/Gal

	Cooking Time:
		150 F, 60 Min (time for soaking)

Hops:
	Amount		When		Util %	AA %	Name
	------		----		------	----	----
	1.2		60 MBEOB	?	5.0	East Kent Goldings
	0.5		30 MBEOB	?	5.0	East Kent Goldings
	0.39		0 MBEOB		?	5.0	East Kent Goldings
	0.56		0 MBEOB		?	5.7	East Kent Goldings (old)

Other Additions:
	Amount		When		What
	------		----		---------
	1 tbs		ABS		5.2 pH Stabilizer (water conditioner)
	1 capsule	10 MBEOB	Servomyces (yeast nutrient)

Yeast:
	White Labs English Ale Yeast WLP002 (350 ml, liquid)

Priming:
	4 oz dextrose

Estimates:
	Initial SG:	1.032 - 1.040
	Final SG:	1.007 - 1.011
	ABV:		3.2 - 3.8
	Target IBU:	25 - 35
	Target BU:GU:	0.833

Brewing Dates:
	Brew / 1st F:	04/08/2007 (21 / 21), yeast pitch at 9:10 pm
	2nd F:		04/29/2007 (0 / 21)
	Keg:		04/29/2007 (16 / 37)
	Tap		05/15/2007 (112 / 149)
	Fin:		09/04/2007

Aged:
	16 days, 2.3 week(s), 0.5 month(s)
					(37 - 21)

Measurements:
	Brewing Time:		6:11, 4:00 -> 10:11

	Mini-Mash Water:	8 qt, 2 Gal
					(~ 1 qt / 1 lb of grains)
	Sparging Water:		12 qt, 3 Gal
					(~ 1.50 qt / 1 lb of grains)
	Ending Mash Water:	4.3 Gal
	Lost Mash Water:	0.7 Gal

	Starting Wort Water:	5.0 Gal
	Boiled Wort Volume:	4.4 Gal
	Evaporated Water:	0.6 Gal
	Average Wort Volume:	4.7 Gal
	1st F Wort Volume:	5 Gal (added 0.6 Gal)

	Grains weight:		122.85 oz, 7.68 lb

	Pre-Grain Water Temp:	169 F
	Post-Grain Water Temp:	154 F
	Mash Rest Temp:		172 F -> 161 F
	Mash Rest Time:		62 min, 4:45 -> 5:47
	Sparge Water Temp:	171 F -> 171 F
	Sparged Mash Temp:	164 F

	Wort Temp to Boil:	126 F -> Boiling
	Wort Time to Boil:	36 min, 6:26 -> 7:02

	Wort Boil Time:		1:24 min, 7:02 -> 8:26
	Wort Cooling Time:	29 min, 8:32 -> 9:01
	Wort Cooling Temp:	Boiling -> 75 F

	Wort Yeast Pitch Temp:	74 F

	Wort Aeration Time:	44 min, 9:13 -> 9:57

	Starting Wort SG:	1.042 (estimate high/low by 2.75 GU)
	1st F SG (OG):		1.041 (estimate high/low by ? GU)
	2nd F SG:		1.011
	Keg SG:			1.011
	Tap SG (FG):		- (estimate high/low by ? GU)

	Treated Mash Water pH:	6.17
	1st F pH:		5.48
	2nd F pH:		4.23
	Keg pH:			4.23
	Tap pH:			-

Calculations:
	ABV:			?
					(OG - FG) * 131
	Apparent attenuation:	?
					(OG - FG) / (OG - 1) * 100

	Mini Mash GU/Gal:	? (estimate high/low by ? GU, 2)
					(Mini Mash) GU *
						(Starting Mash Water) Gal /
						(1st F Vol) Gal

	Malt GU/Gal:		? (estimate high/low by ? GU)
					OG GU - (Mini Mash GU/Gal) GU

	Wort SG (Wg):		?
					OG GU * (1st F Vol) Gal /
						(Average Wort Vol) Gal = GU
	Cg:			?
					1 + ((Wg - 1.050) / 0.2)
	IBU:			?
					7,489 / ((1st F Vol) Gal * Cg) * (
						(W1 oz * A1 AA * U1) +
						(W2 oz * A2 AA * U2) +
						(Wn oz * An AA * Un))
	BU:GU Ratio:		?
					IBU / OG GU

Brewing Notes:
	- used tap water
	- fermenters: plastic primary, 5 Gal corney keg for secondary

	- directions say to mash at 150 F for about 60 min.  for some
	  stupid fucking reason i though it was higher, so after adding
	  the grains i heated the pot.  unfortunatly to compound the
	  fuckup i was using a crappy thermometer to monitor the temp
	  so my mash temp went to 172 F.

Fermentation Notes:

Notes:

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