Type: All Grain
Batch Size: 5.50 gal
Boil Size: 6.53 gal
Boil Time: 60 min
End of Boil Vol: 5.73 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Single Stage
Date: 04 Mar 2019
Brewer: Mike Young
Asst Brewer:
Equipment: My Equipment
Efficiency: 85.00 %
Est Mash Efficiency: 85.0 %
Taste Rating: 30.0
Taste Notes:
Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
9 lbs |
Pale Malt (2 Row) (1.8 SRM) |
Grain |
1 |
90.0 % |
|
1 lbs |
Aromatic Malt (26.0 SRM) |
Grain |
2 |
10.0 % |
|
0.25 oz |
Apollo [18.00 %] - Boil 60.0 min |
Hop |
3 |
15.9 IBUs |
|
2.00 oz |
Hallertau Blanc (2018 H47) [9.90 %] - Steep/Whirlpool 5.0 min |
Hop |
4 |
7.0 IBUs |
|
1.0 pkg |
Trappist High Gravity (Wyeast Labs #3787) [124.21 ml] |
Yeast |
5 |
- |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.056 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.1 %
Bitterness: 22.8 IBUs
Est Color: 6.0 SRM
Measured Original Gravity: 1.056 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 6.0 %
Calories: 185.8 kcal/12oz
Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge
Sparge Water: 4.23 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.67
Measured Mash PH: 5.20
Total Grain Weight: 10 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 14.00 qt of water at 157.9 F |
148.0 F |
75 min |
Sparge: Batch sparge with 3 steps (Drain mash tun , 2.18gal, 2.18gal) 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
3/4/2019 - Super cold brew day, but I hit my numbers and got great efficiency. Left the hops and trub in the kettle since I'm planning on saving the yeaast cake. Chilled to 70 degrees and pitched yeast. The pack hadn't swelled a ton, but hopefully the yeast is still active. Date on the pack was 11/2018, so it should still be good. Brought upstairs to ferment a little warmer. SG=1.056
3/28/2019 - Kegged. FG=1.010. Subtle fruity esters with a slight bit of phenolic spicy notes. More malty than I was expecting, but the Ankeny water seems to bring out more malt character in my beers I find.
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