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: 10 May 2018
Brewer: Mike Young
Asst Brewer:
Equipment: My Equipment
Efficiency: 73.00 %
Est Mash Efficiency: 73.0 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
8 lbs Pale Malt (2 Row) Rahr (2.0 SRM) Grain 1 44.4 %
8 lbs Pale Malt, Golden Promise (3.0 SRM) Grain 2 44.4 %
1 lbs Special Roast (50.0 SRM) Grain 3 5.6 %
1 lbs Victory Malt (25.0 SRM) Grain 4 5.6 %
2.00 oz Northern Brewer [7.00 %] - Boil 60.0 min Hop 5 34.7 IBUs
1.0 pkg Bring On Da FUnk (Omega #OYL-212) Yeast 6 -
1.0 pkg English Ale (White Labs #WLP002) [35.49 ml] Yeast 7 -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.069 SG
Est Final Gravity: 1.006 SG
Estimated Alcohol by Vol: 8.4 %
Bitterness: 34.7 IBUs
Est Color: 10.2 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 151.6 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge
Sparge Water: 4.25 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.62
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 23.99 qt of water at 160.7 F 150.0 F 60 min

Sparge: Batch sparge with 6 steps (Drain mash tun , 0.85gal, 0.85gal, 0.85gal, 0.85gal, 0.85gal) 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

5/10/2018 - Brew Day - Top up bitter with RO water and top up sour with 1 gallon grape juice and 5. gallons RO water.

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