Type: All Grain
Batch Size: 5.50 gal
Boil Size: 6.53 gal
Boil Time: 60 min
End of Boil Vol: 5.73 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Single Stage
Date: 04 Jun 2018
Brewer: Mike Young
Asst Brewer:
Equipment: My Equipment
Efficiency: 78.00 %
Est Mash Efficiency: 78.0 %
Taste Rating: 30.0
Taste Notes: Phenolic notes were too strong in this batch for me. I got a lot of medicinal and bandaid out of this, but I'm a little sensative to those flavors. Other people seemed to like it. This beer was brought to a beer festival, so I did not drink much of it.
Amt Name Type # %/IBU
7 lbs Pale Malt (2 Row) Rahr (2.0 SRM) Grain 1 63.6 %
3 lbs Smoked Malt (cherry?) (9.0 SRM) Grain 2 27.3 %
1 lbs Melanoiden Malt (20.0 SRM) Grain 3 9.1 %
1.00 oz Northern Brewer [7.00 %] - Boil 60.0 min Hop 4 24.5 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 5 -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.057 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.9 %
Bitterness: 24.5 IBUs
Est Color: 7.8 SRM
Measured Original Gravity: 1.058 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 6.3 %
Calories: 192.7 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge
Sparge Water: 3.85 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.61
Measured Mash PH: 5.20
Total Grain Weight: 11 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 16.00 qt of water at 162.0 F 152.0 F 40 min

Sparge: Batch sparge with 3 steps (Drain mash tun , 1.92gal, 1.92gal) 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


6/4/2018 - Brew Day. Didn't realize this was Briess Smoked Malt rather than Wyermann Rauch Malt, so the smoked flavor and aroma will likely be higher than anticipated. Hopefully it doesn't overpower the beer. Mashed for 45 minutes.

6/27/2018 - Kegged. FG = 1.010. Smoke notes were not as strong as I was fearing with the cherry-smoked Briess malt. Definitely not as mellow as German Rauch malt though. Hopefully the smoke will mellow more with time. There is a slight phenolic note that I'm not a huge fan of.

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