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: 02 May 2019
Brewer: Mike Young
Asst Brewer:
Equipment: My Equipment
Efficiency: 94.00 %
Est Mash Efficiency: 94.0 %
Taste Rating: 30.0
Taste Notes:
Amt Name Type # %/IBU
9 lbs Pale Malt (2 Row) (1.8 SRM) Grain 1 100.0 %
0.50 oz Magnum [12.40 %] - Boil 60.0 min Hop 2 21.9 IBUs
2.00 oz Belma [7.00 %] - Steep/Whirlpool 5.0 min Hop 3 4.9 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 4 -
1.00 oz Hallertau Blanc (2018 H47) [9.90 %] - Dry Hop 5.0 Days Hop 5 0.0 IBUs
1.00 oz Mosaic (HBC 369) [11.00 %] - Dry Hop 5.0 Days Hop 6 0.0 IBUs
1.00 oz Peach Extract (Bottling 5.0 mins) Flavor 7 -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.056 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.9 %
Bitterness: 26.8 IBUs
Est Color: 3.1 SRM
Measured Original Gravity: 1.056 SG
Measured Final Gravity: 1.005 SG
Actual Alcohol by Vol: 6.7 %
Calories: 183.4 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge
Sparge Water: 4.61 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.72
Measured Mash PH: 5.20
Total Grain Weight: 9 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 12.00 qt of water at 160.7 F 150.0 F 60 min

Sparge: Batch sparge with 3 steps (0.26gal, 2.18gal, 2.18gal) 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


5/2/2019 - Brew Day. I seemed to get super high mash efficiency out of this batch due to the lower amount of grain, but that's a happy accident. Pitched yeast and put in basement to ferment cool in the low to mid 60's.
5/21/2019 - Kegged - FG=1.005. Lower FG than I was anticipating, but I believe I mashed a little lower on this one. May also need to adjust my brewing thermometer. The bitterness was stronger than anticipated due to the Belma whirlpoo, so I decided to add 1oz of peach extract that I had leftover. Hopefully that will give the impression of a little more sweetness.
6/11/2019 - Finished batch. The hops started getting a little bitter in the bag. Also, the hop bag in the keg seemed to cause ice to form and clog up the dip tube, so I ended up dumping a gallong or so of slushy beer.

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