Type: All Grain
Batch Size: 6.00 gal
Boil Size: 7.05 gal
Boil Time: 60 min
End of Boil Vol: 6.25 gal
Final Bottling Vol: 5.50 gal
Fermentation: Ale, Single Stage
Date: 22 Oct 2019
Brewer: Mike Young
Asst Brewer:
Equipment: My Equipment
Efficiency: 89.00 %
Est Mash Efficiency: 89.0 %
Taste Rating: 30.0
Taste Notes:
Amt Name Type # %/IBU
9 lbs Pale Malt (2 Row) (1.8 SRM) Grain 1 90.0 %
1 lbs Aromatic Malt (26.0 SRM) Grain 2 10.0 %
0.50 oz Magnum [12.40 %] - Boil 60.0 min Hop 3 20.3 IBUs
1.30 oz Mandarina Bavaria (2018 H47) [9.50 %] - Boil 1.0 min Hop 4 1.7 IBUs
1.0 pkg All The Bretts (Omega #OYL-218) Yeast 5 -
1.0 pkg Hornindal Kveik (Omega #OYL-091) Yeast 6 -
2.00 oz Hibiscus (dried) (Secondary 14.0 days) Herb 7 -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.054 SG
Est Final Gravity: 1.006 SG
Estimated Alcohol by Vol: 6.3 %
Bitterness: 22.1 IBUs
Est Color: 5.7 SRM
Measured Original Gravity: 1.054 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 5.8 %
Calories: 178.9 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge
Sparge Water: 4.75 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.67
Measured Mash PH: 5.20
Total Grain Weight: 10 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 14.00 qt of water at 162.4 F 152.0 F 60 min

Sparge: Batch sparge with 3 steps (0.05gal, 2.35gal, 2.35gal) 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


10/22/2019 - Brew Day. Decided to use up the last of my Mandarina Bavaria hops at flameout on this batch to add a little hop flavor and aroma. Chilled to 70 degrees and left by the furnace to ferment a little warmer.
10/24/2019 - Didn't see any activity after a couple days, so I decided to pitched some saved Hornidal Kveik yeast and bring the fermenter upstairs to ferment a little warmer. Hopefully some of the Brett character comes through with time. I'm still planning on saving the yeast cake and will note the change of adding the HK yeast.
1/1/2020 - SG=1.008 - Transferred onto 2oz of vodka-soaked hibiscus. Not much funk character, but the flavor is nice. Hopefully it ages well and some additional Bret notes come out.

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