Type: All Grain
Batch Size: 6.30 gal
Boil Size: 7.17 gal
Boil Time: 30 min
End of Boil Vol: 6.82 gal
Final Bottling Vol: 6.05 gal
Fermentation: Ale, Single Stage
Date: 02 May 2023
Brewer: Mike Young
Asst Brewer:
Equipment: Mike's Brewzilla 35L
Efficiency: 75.00 %
Est Mash Efficiency: 78.0 %
Taste Rating: 30.0
Taste Notes:
Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
Volume |
|
2.00 tsp |
Calcium Chloride (Mash) |
Water Agent |
1 |
- |
- |
|
2.0 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
2 |
1.1 % |
0.01 gal |
|
6 lbs |
Pale Malt (2 Row-Briess) (1.8 SRM) |
Grain |
3 |
53.9 % |
0.47 gal |
|
5 lbs |
White Wheat Malt (Briess) (2.4 SRM) |
Grain |
4 |
44.9 % |
0.39 gal |
|
1.0 pkg |
Wildbrew Philly Sour (Lallemand/Danstar #-) |
Yeast |
5 |
- |
- |
|
1.00 oz |
Citra (2021 YVH) [12.00 %] - 7.0 Days Before Bottling for 7.0 Days |
Hop |
6 |
0.0 IBUs |
- |
|
4.00 oz |
Apex - Mango Flavoring (Bottling) |
Flavor |
7 |
- |
- |
|
4.00 oz |
Apex - Mixed Berry Flavoring (Bottling) |
Flavor |
8 |
- |
- |
|
1.00 tbsp |
Potassium Sorbate (Bottling) |
Other |
9 |
- |
- |
|
1.00 tbsp |
Potassium Sorbate (Bottling) |
Other |
10 |
- |
- |
|
0.25 tsp |
Potassium Metabisulfite (Bottling) |
Other |
11 |
- |
- |
|
0.25 tsp |
Potassium Metabisulfite (Bottling) |
Other |
12 |
- |
- |
|
2.00 tbsp |
Vanilla Extract (Mexican) (Bottling) |
Spice |
13 |
- |
- |
|
1.00 tbsp |
Vanilla Extract (Mexican) (Bottling) |
Spice |
14 |
- |
- |
|
3.00 ml |
Lactic Acid (Bottling) |
Water Agent |
15 |
- |
- |
|
3.00 ml |
Lactic Acid (Bottling) |
Water Agent |
16 |
- |
- |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.050 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 5.4 %
Bitterness: 0.0 IBUs
Est Color: 3.5 SRM
Measured Original Gravity: 1.050 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 5.3 %
Calories: 165.2 kcal/12oz
Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge
Sparge Water: 3.01 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.58
Measured Mash PH: 5.20
Total Grain Weight: 11 lbs 2.0 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition: None
Sparge Acid Addition: None
Mash Steps
|
Name |
Description |
Step Temperature |
Step Time |
|
Mash In |
Add 22.01 qt of water at 157.2 F |
150.0 F |
45 min |
Sparge: Batch sparge with 2 steps (Drain mash tun , 3.59gal) 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
** Brew 6 gallon batch and split between two 3 gallon fermenters with different fruit & flavoring additions**
5-2-2023 - Brew Day - Boil for 30 minutes without any hop additions. Chilled to 75 degrees, transfered to All-Rounder and pitched Philly Sour as I was filling. I also aerated with the mix-n-stir as well to get a little more O2 in there. We'll see how this blended Philly Sour pitch works compared to my normal process.
5/9/2023 - Kegged - FG=1.008 (maybe - lots of foam, so it was hard to read) - Light tartness with some bready malt undertones. There could be a touch more sourness for me, so I decided to add 3ml of Lactic Acid to each keg. The friut will add some tartness along with flavor as well. Heated 4 cups of water in the microwave to boiling, split between two mason jars and added Amaretti Mango to one and Multiberry to the other. I also added 1TB vanilla to the berry and 2TB to the Mango for some added complexity. Poured fruit mixtures into each keg, added 1TB k-Sorbate to each along with 1/4 tsp k-meta & racked on top. I plan to put the Mango Milkshake batch on tap right away.
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