Type: All Grain
Batch Size: 5.00 gal
Boil Size: 5.82 gal
Boil Time: 30 min
End of Boil Vol: 5.47 gal
Final Bottling Vol: 4.75 gal
Fermentation: Ale, Single Stage
Date: 31 May 2023
Brewer: Mike Young
Asst Brewer:
Equipment: Mike's Brewzilla 35L
Efficiency: 75.00 %
Est Mash Efficiency: 78.8 %
Taste Rating: 30.0
Taste Notes:
Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
Volume |
|
2.0 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
1 |
1.4 % |
0.01 gal |
|
6 lbs |
Pale Malt (2 Row-Briess) (1.8 SRM) |
Grain |
2 |
65.8 % |
0.47 gal |
|
2 lbs |
White Wheat Malt (Briess) (2.4 SRM) |
Grain |
3 |
21.9 % |
0.16 gal |
|
1 lbs |
Munich Malt (Weyermann Barke) (8.0 SRM) |
Grain |
4 |
11.0 % |
0.08 gal |
|
2.0 pkg |
Lunar Crush (Omega Yeast #OYL-403) |
Yeast |
5 |
- |
- |
|
1.0 pkg |
Verdant IPA (Lallemand/Danstar #-) |
Yeast |
6 |
- |
- |
|
1.00 oz |
Citra (2022 YVH) [13.20 %] - 7.0 Days Before Bottling for 7.0 Days |
Hop |
7 |
0.0 IBUs |
- |
|
2.00 oz |
Amoretti Black Cherry Extract (Bottling 5.0 mins) |
Flavor |
8 |
- |
- |
|
2.00 Cup |
Mango Puree (Bottling 14.0 days) |
Other |
9 |
- |
- |
|
1.00 tbsp |
Vanilla Extract (Mexican) (Bottling) |
Spice |
10 |
- |
- |
|
1.00 tbsp |
Vanilla Extract (Mexican) (Bottling) |
Spice |
11 |
- |
- |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.050 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.0 %
Bitterness: 0.0 IBUs
Est Color: 4.2 SRM
Measured Original Gravity: 1.052 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 5.5 %
Calories: 172.0 kcal/12oz
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge
Sparge Water: 1.91 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.70
Measured Mash PH: 5.20
Total Grain Weight: 9 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 20.00 qt of water at 158.6 F |
152.0 F |
60 min |
Sparge: Batch sparge with 2 steps (Drain mash tun , 2.91gal) 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
5/31/2023 - Brew Day - Boil for 30 minutes without any hop additions & chill to 100 degrees. Pour in 5 capsuls of Lacto Plantarum and continue chilling to 85 degrees. Transferred to All Rounder and will let that work for 36-48 hours before adding hops & pitching yeast.
6/2/2023 - Added 1oz Citra hops and two saved containers of Lunar Crush (small amount in each, so basically the same size as a normal saved yeast bottle). Aerated with the mix-n-stir after adding the yeast.
6/3/2023 - I wasn't noticing much activity, so I decided to aerate the beer and add some saved Verdant IPA yeast as well.
6/4/2023 - I accidently had the spunding valve cranked too tight, and this beer ended up getting up to around 25 PSI probably before I vented it.
6/15/2023 - Kegged - Split batch between two 3-gallon fermenters. Half got 2oz Amoretti Black Cherry concentrate along with 1 TB vanilla extract, and the other one got 2 cups mango puree from the ABL raffle and 1 TB vanilla extract. I added 1/4 tsp k-meta and 1TB potassium sorbate to each keg before adding flavorings & racking.
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