Type: All Grain
Batch Size: 6.50 gal
Boil Size: 7.57 gal
Boil Time: 60 min
End of Boil Vol: 6.77 gal
Final Bottling Vol: 6.00 gal
Fermentation: Ale, Single Stage
Date: 11 Oct 2017
Brewer: Mike Young
Asst Brewer:
Equipment: My Equipment
Efficiency: 75.00 %
Est Mash Efficiency: 75.0 %
Taste Rating: 30.0
Taste Notes:
Amt Name Type # %/IBU
16 lbs Pale Malt (2 Row) Avanguard (2.0 SRM) Grain 1 88.9 %
1 lbs Caramel/Crystal Malt - 35L (35.0 SRM) Grain 2 5.6 %
1 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 3 5.6 %
1.00 oz Magnum [12.00 %] - Boil 60.0 min Hop 4 30.0 IBUs
1.00 oz Belma [7.00 %] - Boil 0.0 min Hop 5 0.0 IBUs
1.0 pkg Crooked Stave Table Yeast - Harvested (Crooked Stave #) Yeast 6 -
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 7 -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.078 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 9.1 %
Bitterness: 30.0 IBUs
Est Color: 7.5 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: 3.11 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.68
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 25.99 qt of water at 161.5 F 152.0 F 60 min

Sparge: Batch sparge with 4 steps (Drain mash tun , 1.04gal, 1.04gal, 1.04gal) 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
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


10/11/2017 - Brew Day - let water sit overnight with a portion of a campden tablet. Volume was a little on the low side (.5 gallons off) at the start of the boil. Hibiscus was added with 5 minutes left in the boil, so both batches will be hibiscus instead of adding to just one post-fermentation. Wort chiller sprung a leak at the beginning of the chilling, so this beer may have more hop flavor and aroma than expected. New wort chiller was purchased and wort was chilled down in about an hour after the end of the boil, but the temp was higher for at least 30 minutes after flameout.

**Yeast for Crooked Stave batch was harvested and built up with a couple 500ml starters from a bottle of Crooked Stave Table Beer.

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