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: 23 Jun 2020
Brewer: Mike Young
Asst Brewer:
Equipment: My Equipment
Efficiency: 84.00 %
Est Mash Efficiency: 84.0 %
Taste Rating: 30.0
Taste Notes:
Amt Name Type # %/IBU
5 lbs Pilsner (2 Row) Weyermann (2.0 SRM) Grain 1 52.6 %
4 lbs Munich Malt (Dingemans) (9.0 SRM) Grain 2 42.1 %
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3 5.3 %
0.30 oz Magnum [12.40 %] - Boil 60.0 min Hop 4 13.4 IBUs
0.50 oz Magnum [12.40 %] - Boil 10.0 min Hop 5 8.1 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 6 -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.054 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 5.9 %
Bitterness: 21.5 IBUs
Est Color: 7.3 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, Light Body, Batch Sparge
Sparge Water: 4.17 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.59
Measured Mash PH: 5.20
Total Grain Weight: 9 lbs 8.0 oz
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 157.4 F 148.0 F 60 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


6/23/2020 - Brew Day - Mash was a bit warm to start, so I added ice to get it down to 148. Also noticed a bit of iodine aroma after I cleaned and sanitized the cooler the last time I used it. I will keep an eye on this batch in case that makes it way into post-fermentation off-flavors like a phenol or plastic note. Otherwise, brew day went as expected. Added Super Moss at 15 minutes along with yeast nutrient. Chilled to 72 degrees and pitched US-05 and put in the basement to ferment cooler.

6/25/2020 - Noticed that there wasn't any activity on this batch, so I popped the lid and took a gravity reading. No change from brew day, so I pitched another pack of US-05 and mixed with the mix-n-stir. Sample tasted like fresh wort, so hopefully the lag won't cause issues in the finished beer. I did notice that the first pack I pitched was a little older, but still had a use by date of 10/2020.

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