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: 14 May 2018
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 |
|
8 lbs |
Pale Malt (2 Row) Rahr (2.0 SRM) |
Grain |
1 |
44.4 % |
|
8 lbs |
Pale Malt, Golden Promise (3.0 SRM) |
Grain |
2 |
44.4 % |
|
1 lbs 8.0 oz |
Victory Malt (25.0 SRM) |
Grain |
3 |
8.3 % |
|
8.0 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
4 |
2.8 % |
|
1.00 oz |
Warrior [14.50 %] - Boil 60.0 min |
Hop |
5 |
35.9 IBUs |
|
1.0 pkg |
Belgian Sour Mix 1 (White Labs #WLP655) [50.28 ml] |
Yeast |
6 |
- |
|
1.0 pkg |
Bring On Da FUnk (Omega #OYL-212) |
Yeast |
7 |
- |
|
1.0 pkg |
English Ale (White Labs #WLP002) [35.49 ml] |
Yeast |
8 |
- |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.069 SG
Est Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 6.8 %
Bitterness: 35.9 IBUs
Est Color: 9.1 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: 4.25 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.63
Measured Mash PH: 5.20
Total Grain Weight: 18 lbs
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 23.99 qt of water at 160.7 F |
150.0 F |
60 min |
Sparge: Batch sparge with 6 steps (Drain mash tun , 0.85gal, 0.85gal, 0.85gal, 0.85gal, 0.85gal) 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
5/10/2018 - Brew Day - Top up bitter with RO water and top up sour with .5 gallon grape juice and 1 gallon RO water. NOTE: I was going to add 1 gallon of grape juice to the sour, but I accidentally added too much water and forgot the second .5 gallon of juice. SG will be a little lower, but that's OK.
6/4/2018 - Kegged Bitter. FG=1.010. Clean malt flavor and aroma. Slight bitterness. Should be a good lighter alcohol summer beer.
6/27/2018 - Soaked 4-6 oz of previously used funky oak spirals and cubes in 600 ml red wine from Mexico for 2 weeks. Added that to the fermenter to age. SG = 1.000 when adding. Subtle hay flavor, not much tartness yet.
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