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: 24 Mar 2020
Brewer: Mike Young
Asst Brewer:
Equipment: My Equipment
Efficiency: 85.00 %
Est Mash Efficiency: 85.0 %
Taste Rating: 30.0
Taste Notes:
Amt Name Type # %/IBU
9 lbs Pale Malt (2 Row) (1.8 SRM) Grain 1 90.0 %
8.0 oz Blackswaen Coffee Malt (190.0 SRM) Grain 2 5.0 %
8.0 oz Carafa II (412.0 SRM) Grain 3 5.0 %
0.75 oz Hallertau Blanc (2018 H47) [9.90 %] - Boil 60.0 min Hop 4 26.3 IBUs
2.0 pkg SafLager German Lager (DCL/Fermentis #S-189) [23.66 ml] Yeast 5 -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.056 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.8 %
Bitterness: 26.3 IBUs
Est Color: 24.1 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, Light Body, Batch Sparge
Sparge Water: 4.23 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.50
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 157.9 F 148.0 F 75 min

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


3/24/2020 - Brew Day - Mashed at 148 degrees for 60 minutes. Added Super Moss mixed in with cooled wort at 15 minutes to the end of the boil. Chilled to 62 degrees and pitched two packets of yeast sprinked across top. Used "swamp cooler" with a fan to chill the wort down to 52 degrees when I checked in the morning. Pulled it out of the water as to not be below the yeasts ideal fermentation range.

3/29/2020 - Brought fermenter upstairs for a diacetyl rest and to finish fermenting a little warmer.

4/16/2020 - Kegged - FG=1.010. Sublte roast notes, maybe a little coffee, clean finish. I'll have to lager this one when the next keg blows. Most likely the PB Porter.

4/30/2020 - Added gelatin to keg (.5 cup boiling water w/ 1 tsp gelatin) to a cold and carbonated keg. The keg has been lagering and carbed for a week or so, but it was still a little cloudy, so I wanted to drop out any yeast and haze to brighten up the flavor.

5/20/2020 - Added about 200ml of cold-steeped coffee to the keg since I wanted more coffee flavor instead of just the malt roast character.

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