Type: All Grain
Batch Size: 5.25 gal
Boil Size: 6.27 gal
Boil Time: 60 min
End of Boil Vol: 5.47 gal
Final Bottling Vol: 4.75 gal
Fermentation: Ale, Single Stage
Date: 03 Apr 2019
Brewer: Mike Young
Asst Brewer:
Equipment: My Equipment
Efficiency: 80.00 %
Est Mash Efficiency: 80.0 %
Taste Rating: 30.0
Taste Notes:
Amt Name Type # %/IBU
11 lbs Pale Malt (2 Row) (1.8 SRM) Grain 1 84.6 %
1 lbs Special B Malt (180.0 SRM) Grain 2 7.7 %
1 lbs Candi Syrup, Dark D-90 (90.0 SRM) Sugar 3 7.7 %
1.00 oz Belma [7.00 %] - Boil 60.0 min Hop 4 23.1 IBUs
1.0 pkg Trappist High Gravity (Wyeast Labs #3787) [124.21 ml] Yeast 5 -
2.60 oz Oak Cubes/Spirals (Secondary 14.0 days) Flavor 6 -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.072 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 7.9 %
Bitterness: 23.1 IBUs
Est Color: 23.4 SRM
Measured Original Gravity: 1.072 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 8.2 %
Calories: 242.2 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge
Sparge Water: 3.71 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.48
Measured Mash PH: 5.20
Total Grain Weight: 13 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 160.7 F 150.0 F 75 min

Sparge: Batch sparge with 3 steps (Drain mash tun , 1.85gal, 1.85gal) 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
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


4/8/19 - The fermentation on this beer was crazy! I had to replace the airlock 3 times due to krausen blowing out the top.
4/11/19 - Transferred onto 2.6 oz toasted oak cubes. SG=1.008. Subtle alchohol notes, but not overpowering. Nice deep malt character with dark fruit notes. Should turn out to be a good beer with the oak cubes. I may add some wine from another batch that I have oak cubes soaking in wine for to give a wine-barrel aged character. NOTE: The secondary fermenter I transferred this to is one dedicated to sours, so this may pick up some funk, but I'm ok with that.
4/27/2019 - Kegged. FG=1.008. Subtle oak notes with a nice dark fruit character. I decided to add some wine that had been soaking on some oak cubes previously used to age sours, so one more potential for picking up some funk down the road.

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