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: 20 Jan 2021
Brewer: Mike Young
Asst Brewer:
Equipment: My Equipment
Efficiency: 78.00 %
Est Mash Efficiency: 78.0 %
Taste Rating: 30.0
Taste Notes:
Amt Name Type # %/IBU Volume
5 lbs Pilsner (2 Row) Weyermann (2.0 SRM) Grain 1 45.5 % 0.39 gal
4 lbs Munich Malt (Dingemans) (9.0 SRM) Grain 2 36.4 % 0.31 gal
2 lbs White Wheat Malt (Rahr) (2.4 SRM) Grain 3 18.2 % 0.16 gal
2.00 oz Cascade (2020 AiH) [1.10 %] - Boil 60.0 min Hop 4 7.2 IBUs -
1.0 pkg Roselare Belgian Blend (Wyeast Labs #3763) [124.21 ml] Yeast 5 - -
4.00 oz Oak Cubes/Spirals (Secondary 14.0 days) Flavor 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: 1.012 SG
Estimated Alcohol by Vol: 5.5 %
Bitterness: 7.2 IBUs
Est Color: 6.5 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, Full Body, Batch Sparge
Sparge Water: 4.37 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.63
Measured Mash PH: 5.20
Total Grain Weight: 11 lbs
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition: None
Sparge Acid Addition: None
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 16.00 qt of water at 166.5 F 156.0 F 30 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


1/20/2021 - Brew Day - I collected a bit too much wort to start, so I boiled for 10 minutes before adding hops. I also boiled a bit harder than normal to reduce the volume a bit more. Cooled to 75 degrees and pitched sour mix. I plan to harvest the yeast cake for future batches and transfer this beer onto some oak for a bit and then add the hibiscus a couple weeks before kegging.

2/11/2021 - Transferred - SG=1.020 - SG was a bit on the high side and had some diacetyl notes, bu that's ok. I transferred into a few oz of previously used oak cubes (some sour & some from Belgian Dubbel). I saved 3 containers of yeast and ended up dumping the rest of the yeast into secondary to help clean up the residual diacetyl. Hopefully the aging process will take care of that and develop some nice funk notes.

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