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: 25 Jan 2018
Brewer: Mike Young
Asst Brewer:
Equipment: My Equipment
Efficiency: 75.00 %
Est Mash Efficiency: 75.0 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
15 lbs 8.0 oz Pale Malt (2 Row) Avanguard (2.0 SRM) Grain 1 82.7 %
2 lbs Caramel/Crystal Malt -145 (135.0 SRM) Grain 2 10.7 %
4.0 oz Roasted Barley (300.0 SRM) Grain 3 1.3 %
1 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 4 5.3 %
1.25 oz Magnum [12.00 %] - Boil 60.0 min Hop 5 35.6 IBUs
4.00 oz Mandarina Bavaria [6.00 %] - Boil 0.0 min Hop 6 0.0 IBUs
1.0 pkg Bring On Da FUnk (Omega #OYL-212) Yeast 7 -
1.0 pkg Crooked Stave Table Yeast - Harvested (Crooked Stave #) Yeast 8 -
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 9 -
1.50 oz Cascade [5.50 %] - Dry Hop 5.0 Days Hop 10 0.0 IBUs
1.00 oz Simcoe [12.00 %] - Dry Hop 5.0 Days Hop 11 0.0 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.075 SG
Est Final Gravity: 1.004 SG
Estimated Alcohol by Vol: 9.3 %
Bitterness: 35.6 IBUs
Est Color: 23.0 SRM
Measured Original Gravity: 1.075 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 8.6 %
Calories: 253.0 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge
Sparge Water: 4.22 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.45
Measured Mash PH: 5.20
Total Grain Weight: 18 lbs 12.0 oz
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 160.5 F 150.0 F 75 min

Sparge: Batch sparge with 6 steps (Drain mash tun , 0.84gal, 0.84gal, 0.84gal, 0.84gal, 0.84gal) 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

1/25/2018 - First brew of 2018! SG before the boil was 1.068, so that was right on target. Performed a 15 minute hop stand after shutting off the heat and adding the 4 oz Mandarina Bavaria hops. Chilled and split batch between two fermenters & topped up with some chilled distilled water from Hy-Vee to get to 5.25 gallons in each fermenter. Pitched yeast and let ferment in the basement.

2/10/2018 - Dry hopped hoppy red with 1.5 oz Cascade and 1 oz Simcoe hops. Plan to keg after 5 days and put on tap to replace Vanilla Bourbon Porter.

2/25/2018 - Carbed and sampled. Had to remove the poppett and disconnect to get this beer to flow on tap. Lots of hop material made it into the keg. Tastes a little vegetal (celery) to me. Maybe due to the Simcoe hops being a little old? Hopefully it mellows out with time. Otherwise, I may be dumping this batch.

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