Type: All Grain
Batch Size: 2.75 gal
Boil Size: 3.06 gal
Boil Time: 15 min
End of Boil Vol: 2.86 gal
Final Bottling Vol: 2.25 gal
Fermentation: Ale, Single Stage
Date: 24 Apr 2020
Brewer: Mike Young
Asst Brewer:
Equipment: My Equipment
Efficiency: 78.00 %
Est Mash Efficiency: 0.0 %
Taste Rating: 30.0
Taste Notes:
Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
5 lbs |
Sugar, Table (Sucrose) (1.0 SRM) |
Sugar |
1 |
100.0 % |
|
8.00 Cup |
Dandelion Petals (Boil 0.0 mins) |
Herb |
2 |
- |
|
3.0 pkg |
Lalvin 71B-1122 (Lallemand - Lalvin #71B-1122) [23.66 ml] |
Yeast |
3 |
- |
|
1.00 tsp |
Yeast Nutrient (Primary 3.0 days) |
Other |
4 |
- |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.084 SG
Est Final Gravity: 0.981 SG
Estimated Alcohol by Vol: 13.7 %
Bitterness: 0.0 IBUs
Est Color: 2.2 SRM
Measured Original Gravity: 1.090 SG
Measured Final Gravity: 0.990 SG
Actual Alcohol by Vol: 13.3 %
Calories: 298.9 kcal/12oz
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge
Sparge Water: 0.76 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.72
Measured Mash PH: 5.20
Total Grain Weight: 5 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 2 steps (Drain mash tun , 1.53gal) 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
Ingredients:
- 8 cups (packed) dandelion petals (removed from green flower head)
- 2 gallons water (added 1 gallon distilled water after chilling to reduce SG)
- 5 lbs Table Sugar
- 1 cup chopped raisins
- 1 TB Lemon Juice (balance)
- 3 packs 71-B yeast
- 1/2 campden tablet
Process: Brought 2 gallons of water and sugar to a boil and boiled 15 minutes. Cut the heat and added the dandelion petals and steeped for 30 minutes before cooling in a water bath to 75 degrees. Scooped out dandelion petals with a slotted spoon and strained the rest into a bucket through a sieve. Checked gravity and it was way too high, so I cut it with around a gallon of distilled water. Filled 1x1 gallon growler & 3x64oz growlers, leaving a little headspace, and topped with sanitized aluminum foil to allow CO2 to escape. Left in basement to ferment in the mid 60's. Brought upstairs after a few days to finish out fermentation.
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