Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.95 gal
Boil Time: 90 min
End of Boil Vol: 6.25 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Two Stage
Date: 29 Jan 2016
Brewer:
Asst Brewer:
Equipment: 5.5G/1 Hour Boil
Efficiency: 72.00 %
Est Mash Efficiency: 78.5 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
10.00 gal San Francisco Water Profile Water 1 -
7.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
7.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 3 -
7.50 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 4 62.2 %
3.00 lb Vienna Malt (Weyermann) (3.0 SRM) Grain 5 24.9 %
0.66 lb Caramunich I (Weyermann) (51.0 SRM) Grain 6 5.5 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 7 4.1 %
0.40 lb Biscuit Malt (23.0 SRM) Grain 8 3.3 %
1.00 oz Saaz [2.60 %] - First Wort 90.0 min Hop 9 10.2 IBUs
0.33 oz Centennial [9.30 %] - First Wort 90.0 min Hop 10 12.0 IBUs
0.50 oz Saaz [2.60 %] - Boil 30.0 min Hop 11 3.3 IBUs
0.50 oz Saaz [2.60 %] - Boil 5.0 min Hop 12 0.9 IBUs
1.0 pkg Belgian Ale (White Labs #WLP550) [35.49 ml] Yeast 13 -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.058 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.4 %
Bitterness: 26.4 IBUs
Est Color: 9.4 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, Medium Body, No Mash Out
Sparge Water: 5.62 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.58
Measured Mash PH: 5.20
Total Grain Weight: 12.06 lb
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 4.57 gal of water at 161.6 F 152.0 F 60 min

Sparge: Fly sparge with 5.62 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 3.57 oz
Keg/Bottling Temperature: 70.0 F
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Bottle with 3.57 oz Table Sugar
Age for: 19.00 days
Storage Temperature: 65.0 F

Notes


Jan 29
* Preped 10 G of water.

* 8:37am
- Mash in 4.7 G @163F
- Mash temp @ 154F

* 8:52am
- Stir

* 9:07am
- Stir
- Mash temp @ 152

* 9:37am
- Vorloff
- Start sparge 5 G @ 168F

Final Runoff Gravity = 1.013 (via refractometer)
Pre Boil Gravity - 1.044

* 10:45 am
- Start of boil

* 11:45 am
- Added 1/2 oz Saaz

* 12:00pm
- Added Whirlfloc

* 12:10
- Added 1/2 oz Saaz

* 12:15
- Flameout

Feb 15
* Transfered 5G to Secondary
* Gravity after secondary = 1.017


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