Type: All Grain
Batch Size: 3.00 gal
Boil Size: 3.19 gal
Boil Time: 5 min
End of Boil Vol: 3.13 gal
Final Bottling Vol: 2.50 gal
Fermentation: Ale, Single Stage
Date: 18 May 2020
Brewer: Mike Young
Asst Brewer:
Equipment: My Equipment
Efficiency: 78.00 %
Est Mash Efficiency: 0.0 %
Taste Rating: 30.0
Taste Notes:
Amt Name Type # %/IBU
6 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 1 100.0 %
10.00 Items Orange (zest & juice) (Boil 0.0 mins) Flavor 2 -
2.0 pkg Lalvin 71B-1122 (Lallemand - Lalvin #71B-1122) [23.66 ml] Yeast 3 -
1.00 tbsp Yeast Nutrient (Primary 3.0 days) Other 4 -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.092 SG
Est Final Gravity: 0.979 SG
Estimated Alcohol by Vol: 15.1 %
Bitterness: 0.0 IBUs
Est Color: 2.4 SRM
Measured Original Gravity: 1.092 SG
Measured Final Gravity: 1.000 SG
Actual Alcohol by Vol: 12.2 %
Calories: 311.0 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge
Sparge Water: 0.89 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.72
Measured Mash PH: 5.20
Total Grain Weight: 6 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 , 1.60gal) 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


5/18/2020 - "Brew" Day - Added 2 gallons hot water and brought to almost a boil. Added 6 lbs of table sugar off-head, stirred until combined/clear, put it back on the heat, and brought to a boil. Boiled for a few minutes and turned off heat and moved off burner. Stirred in the peel (used potato peeler) of 10 oranges, and let steep for 30 minutes as the wine cooled slightly. Forgot to add half a campden tablet for chlorine/chloramine, so I did that after a few minutes of steeping along with 1 TB of Yeast Nutrient (DAP). After 30 minutes, I put the kettle in a water bath to continue to chill. Added 1 gallon cold water to my new 3-gallon fermenter and strained orange peel out while pouring in. Added two 71-B yeast packets and left in the basement to start fermenting a little cooler.

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