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: 30 Mar 2019
Brewer: Mike Young
Asst Brewer:
Equipment: My Equipment
Efficiency: 78.00 %
Est Mash Efficiency: 78.0 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
9 lbs Pale Malt (2 Row) (1.8 SRM) Grain 1 78.3 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 8.7 %
1 lbs Chocolate Malt (350.0 SRM) Grain 3 8.7 %
8.0 oz Brown Malt (65.0 SRM) Grain 4 4.3 %
0.50 oz Apollo [16.00 %] - Boil 60.0 min Hop 5 28.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 6 -
2.00 Items Vanilla Beans (Secondary 0.0 mins) Spice 7 -
400.00 ml Coffee - Cold Steeped (Bottling 0.0 mins) Flavor 8 -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.057 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.5 %
Bitterness: 28.0 IBUs
Est Color: 30.1 SRM
Measured Original Gravity: 1.058 SG
Measured Final Gravity: 1.020 SG
Actual Alcohol by Vol: 5.0 %
Calories: 197.5 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge
Sparge Water: 3.91 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.48
Measured Mash PH: 5.20
Total Grain Weight: 11 lbs 8.0 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 16.00 qt of water at 167.0 F 156.0 F 60 min

Sparge: Batch sparge with 3 steps (Drain mash tun , 1.96gal, 1.96gal) 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

3/31/19 - Started fermentation upstairs, but it was getting a little too warm, so I brought it down to the basement. The activity seemed to slow down a lot overnight, so hopefully I didn't shock the yeast. I moved the fermenter by the water heater to get a little extra heat.
4/11/19 - Transferred onto 2 split & scraped vanilla beans. SG=1.020. Nice mellow roast notes and good balance.
4/27/2019 - Kegged and added cold steeped coffee prior to racking into keg. Balanced vanilla character that I think will play very well with the coffee. Subtle chocolate notes and restrained roast character.

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