Type: All Grain
Batch Size: 11.00 gal
Boil Size: 13.72 gal
Boil Time: 60 min
End of Boil Vol: 11.72 gal
Final Bottling Vol: 10.53 gal
Fermentation: Ale, Two Stage
Date: 16 Jan 2017
Brewer:
Asst Brewer:
Equipment: BrewEasy™ 10 Gallon
Efficiency: 69.00 %
Est Mash Efficiency: 70.6 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
15.56 gal San Francisco Water Profile Water 1 -
15.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
15.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 3 -
4.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 4 -
1.00 Items Campden Tablets (Mash 60.0 mins) Water Agent 5 -
20.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 6 87.0 %
1.50 lb Munich 10L (Briess) (10.0 SRM) Grain 7 6.5 %
0.75 lb Caramalt (Simpsons) (35.0 SRM) Grain 8 3.3 %
0.75 lb Carapils (Briess) (1.5 SRM) Grain 9 3.3 %
1.00 oz Nugget [16.80 %] - Boil 60.0 min Hop 10 30.2 IBUs
0.50 oz Amarillo [7.70 %] - Boil 20.0 min Hop 11 4.2 IBUs
0.50 oz Simcoe [11.20 %] - Boil 20.0 min Hop 12 6.1 IBUs
2.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 13 -
0.50 oz Amarillo [7.70 %] - Steep/Whirlpool 60.0 min Hop 14 3.5 IBUs
0.50 oz Simcoe [11.20 %] - Steep/Whirlpool 60.0 min Hop 15 5.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 16 -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.052 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.4 %
Bitterness: 49.0 IBUs
Est Color: 5.8 SRM
Measured Original Gravity: 1.055 SG
Measured Final Gravity: 1.011 SG
Actual Alcohol by Vol: 5.8 %
Calories: 182.8 kcal/12oz

Mash Profile

Mash Name: Brew Easy Mash @ 150 (Medium Body)
Sparge Water: 2.10 gal
Sparge Temperature: 172.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.65
Measured Mash PH: 5.20
Total Grain Weight: 23.00 lb
Grain Temperature: 60.0 F
Tun Temperature: 60.0 F
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps
Name Description Step Temperature Step Time
Dough In Add 14.50 gal of water at 158.2 F 150.0 F 10 min
RIMS Mash Heat to 150.0 F over 4 min 150.0 F 60 min
Mash Out Heat to 172.0 F over 5 min 172.0 F 15 min

Sparge: Fly sparge with 2.10 gal water at 172.0 F
Mash Notes:

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Keg with 12.54 PSI
Age for: 0.00 days
Storage Temperature: 65.0 F

Notes

Beer #1
IPA
Wyeast 1056

Primary Fermentation Temperatures
- 1/16 - 68*F
- 1/17 - 64*F
- 1/18 - 63*F (Moved to furnace room)
- 1/19 - 66*F
- 1/20 - 66*F
- 1/21 - 66*F
- 1/22 - 66*F @ 1.016

Secondary Fermentation Temperatures
- 1/22- 66*F


Beer #2
Beer Apricot Puree @ .25lbs/G = 1.25lbs (20oz) into secondary.
WLP530 - Abbey Ale
Added 1 G Distilled H2O into fermenter to get to 5.5 G.

Primary Fermentation Temperatures
- 1/16 - 68*F
- 1/17 - 64*F
- 1/18 - 66*F (Moved to furnace room)
- 1/19 -68.5*F
- 1/20 -68*F
- 1/21 - 68*F
- 1/22 - 68*F @ 1.010

Secondary Fermentation Temperaturs
- 1/22 - 68*F (Brewbelt set to 75*F)
- 1/23 - 74*F
- 1/24 - 74*F
- 1/25 - 74*F
- 1/26 - 74*F
- 1/27 - 74*F
- 1/28 - 74*F



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