Type: All Grain
Batch Size: 7.00 gal
Boil Size: 8.09 gal
Boil Time: 60 min
End of Boil Vol: 7.29 gal
Final Bottling Vol: 6.50 gal
Fermentation: Ale, Single Stage
Date: 22 Aug 2017
Brewer: Mike Young
Asst Brewer:
Equipment: My Equipment
Efficiency: 73.00 %
Est Mash Efficiency: 73.0 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
9 lbs 4.0 oz Pale Malt (2 Row) Avanguard (2.0 SRM) Grain 1 52.1 %
6 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2 36.6 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 3 5.6 %
1 lbs Special Roast (50.0 SRM) Grain 4 5.6 %
2.00 oz Northern Brewer [7.00 %] - Boil 60.0 min Hop 5 35.1 IBUs
1.00 oz Mosaic (HBC 369) [11.00 %] - Boil 0.0 min Hop 6 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 7 -
1.0 pkg Where Da Funk? (Omega #OYL-210) Yeast 8 -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.068 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 7.2 %
Bitterness: 35.1 IBUs
Est Color: 8.6 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 151.6 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge
Sparge Water: 4.31 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.65
Measured Mash PH: 5.20
Total Grain Weight: 17 lbs 12.0 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 23.66 qt of water at 160.7 F 150.0 F 60 min

Sparge: Batch sparge with 6 steps (Drain mash tun , 0.86gal, 0.86gal, 0.86gal, 0.86gal, 0.86gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Single Stage
Fermenter:
Volumes of CO2: 2.3
Carbonation Est: Keg with 12.54 PSI
Carbonation (from Meas Vol): Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F

Notes

8/22/2017 - First brew at the new house! The back deck is a little windy, so I had to make a shield for my burner out of a piece of ducting and also move the grill to help block the wind. Also cleaned out the burner holes with a drill after dumping out a bunch of rust from inside the burner. Forgot to add sugar, so I removed that. SG = 1.070. Split between two fermenters and added yeast. Poured hop trub into the US-05 batch since I'm planning on harvesting yeast from the sour OYL-210 batch. Didn't get chilled down as much as I would like and pitched yeast around 74 degrees. Put in basement to hopefully ferment cooler.

Created with BeerSmith