Type: All Grain
Batch Size: 6.00 gal
Boil Size: 7.90 gal
Boil Time: 60 min
End of Boil Vol: 6.77 gal
Final Bottling Vol: 5.50 gal
Fermentation: Ale, Two Stage
Date: 30 Jan 2016
Brewer:
Asst Brewer:
Equipment: 6.0 G/1 Hour Boil
Efficiency: 72.00 %
Est Mash Efficiency: 78.0 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
10.13 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 -
11.00 lb Golden Promise (Simpsons) (2.0 SRM) Grain 4 91.7 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 8.3 %
0.75 oz Warrior [18.90 %] - Boil 60.0 min Hop 6 43.5 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
0.75 oz Chinook [13.20 %] - Boil 10.0 min Hop 8 11.0 IBUs
0.62 oz Centennial [9.30 %] - Boil 10.0 min Hop 9 6.5 IBUs
1.00 oz Mosaic (HBC 369) [11.00 %] - Steep/Whirlpool 0.0 min Hop 10 0.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 11 -
1.00 oz Simcoe [11.60 %] - Dry Hop 14.0 Days Hop 12 0.0 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.054 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.5 %
Bitterness: 60.9 IBUs
Est Color: 8.5 SRM
Measured Original Gravity: 1.047 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.8 %
Calories: 155.0 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Medium Body, No Mash Out
Sparge Water: 5.59 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.61
Measured Mash PH: 5.20
Total Grain Weight: 12.00 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 4.55 gal of water at 161.6 F 152.0 F 60 min

Sparge: Fly sparge with 5.59 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: 3.93 oz
Keg/Bottling Temperature: 70.0 F
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Bottle with 3.93 oz Table Sugar
Age for: 19.00 days
Storage Temperature: 65.0 F

Notes

Jan 30

* Prepared 11 G of Water to water profile

* 9:15
- Mash in @ 163*F
- Mash Temp = 152*F

* 9:30
- Stir
- Mash Temp =

* 9:45
- Stir
- Mash Temp =

* 10:00
- Mash Temp =
- Vorloff
- Start Sparge Temp =


Final Run-Off Gravity = 1.013 (refractometer) 1.015 (hydrometer)
Pre-Boil Gravity = 1.043 (refractometer) 1.045 (hydrometer)

* 11:30
- Boil
- Added 3/4oz Warrior

* 12:15
- Add Whirlfloc

* 12:20
- Added 5/8oz Centeial
- Added 3/4oz Chinook

* 12:30
- Flame out
- Add 1oz Mosaic in hop bag steep for 15 mins

* 12:45
- Remove hop bag
- start chill

Pitch yeast at 68*F











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