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 2019
Brewer: Mike Young
Asst Brewer:
Equipment: My Equipment
Efficiency: 81.00 %
Est Mash Efficiency: 81.0 %
Taste Rating: 30.0
Taste Notes:
Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
17 lbs |
Pale Malt (2 Row) (1.8 SRM) |
Grain |
1 |
94.4 % |
|
1 lbs |
Sugar, Table (Sucrose) (1.0 SRM) |
Sugar |
2 |
5.6 % |
|
1.25 oz |
Magnum [12.40 %] - Boil 60.0 min |
Hop |
3 |
35.8 IBUs |
|
2.00 oz |
Mandarina Bavaria (2018 H47) [9.50 %] - Boil 0.0 min |
Hop |
4 |
0.0 IBUs |
|
1.0 pkg |
C2C American Farmhouse (Omega #OYL-217) |
Yeast |
5 |
- |
|
1.0 pkg |
Safale American (DCL/Fermentis #US-05) [50.28 ml] |
Yeast |
6 |
- |
|
4.00 lb |
Triple Berry Mix (Secondary 7.0 days) |
Flavor |
7 |
- |
|
1.50 oz |
Blueberry Extract (Bottling 5.0 mins) |
Flavor |
8 |
- |
|
1.00 oz |
Raspberry Extract (Bottling 5.0 mins) |
Flavor |
9 |
- |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.078 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 8.6 %
Bitterness: 35.8 IBUs
Est Color: 4.2 SRM
Measured Original Gravity: 1.078 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 9.0 %
Calories: 263.9 kcal/12oz
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge
Sparge Water: 4.13 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.72
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 24.00 qt of water at 164.6 F |
154.0 F |
60 min |
Sparge: Batch sparge with 5 steps (Drain mash tun , 1.03gal, 1.03gal, 1.03gal, 1.03gal) 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
5/14/2019 - Brew Day - Filled kettle to one inch from the top and brought to boil. I had about 1 quart of leftover wort. Chilled to 80 degrees and added 1.5 gallons of cold distilled water and pitched yeast. Filled C2C Saison with the first half of the kettle since I'm saving the yeast and don't want the protein break or hop trub.
** Save C2C Yeast (add trub and hops to blonde fermenter
5/31/2019 - Added Triple-Berry mix to blond. Will likely add a little fruit extract (raspberry & blueberry) at kegging
6/6/2019 - Kegged both batches. FG = 1.0004 on both. C2C Saison had a mellow Belgian character that I hope will become more pronounced as the beer ages. The fruit blonde had nice berry notes and clean finish. I added 1.5 oz Blueberry and 1 oz raspberry extract at kegging since the FG was low.
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