#025 - 2017 JBBP Walts Ginger Brown and Porter
American Brown Ale (19 C)
Type: All Grain
Batch Size: 11.00 gal
Boil Size: 14.22 gal
Boil Time: 75 min
End of Boil Vol: 11.72 gal
Final Bottling Vol: 10.00 gal
Fermentation: Ale, Two Stage
Batch Size: 11.00 gal
Boil Size: 14.22 gal
Boil Time: 75 min
End of Boil Vol: 11.72 gal
Final Bottling Vol: 10.00 gal
Fermentation: Ale, Two Stage
Date: 28 Jan 2017
Brewer:
Asst Brewer:
Equipment: BrewEasy™ 10 Gallon
Efficiency: 69.00 %
Est Mash Efficiency: 70.6 %
Taste Rating: 30.0
Brewer:
Asst Brewer:
Equipment: BrewEasy™ 10 Gallon
Efficiency: 69.00 %
Est Mash Efficiency: 70.6 %
Taste Rating: 30.0
Taste Notes:
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 16.40 gal | San Francisco Water Profile | Water | 1 | - |
| 14.00 g | Gypsum (Calcium Sulfate) (Mash 60.0 mins) | Water Agent | 2 | - |
| 10.00 g | Calcium Chloride (Mash 60.0 mins) | Water Agent | 3 | - |
| 1.00 Items | Campden Tablets (Mash 60.0 mins) | Water Agent | 4 | - |
| 15.00 lb | Pale Malt (2 Row) US (2.0 SRM) | Grain | 5 | 65.2 % |
| 5.00 lb | Pale Malt, Maris Otter (3.0 SRM) | Grain | 6 | 21.7 % |
| 2.00 lb | Crystal, Extra Dark (Simpsons) (160.0 SRM) | Grain | 7 | 8.7 % |
| 1.00 lb | Chocolate (Briess) (350.0 SRM) | Grain | 8 | 4.3 % |
| 4.00 oz | Cascade [5.50 %] - Boil 60.0 min | Hop | 9 | 39.9 IBUs |
| 2.00 oz | Willamette [5.50 %] - Boil 5.0 min | Hop | 10 | 4.0 IBUs |
| 2.0 pkg | English Ale (White Labs #WLP002) [35.49 ml] | Yeast | 11 | - |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.053 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 4.9 %
Bitterness: 43.9 IBUs
Est Color: 25.7 SRM
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 4.9 %
Bitterness: 43.9 IBUs
Est Color: 25.7 SRM
Measured Original Gravity: 1.056 SG
Measured Final Gravity: 1.018 SG
Actual Alcohol by Vol: 5.0 %
Calories: 189.6 kcal/12oz
Measured Final Gravity: 1.018 SG
Actual Alcohol by Vol: 5.0 %
Calories: 189.6 kcal/12oz
Mash Profile
Mash Name: Brew Easy Mash @ 150 (Medium Body)
Sparge Water: 2.60 gal
Sparge Temperature: 172.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.39
Measured Mash PH: 5.50
Sparge Water: 2.60 gal
Sparge Temperature: 172.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.39
Measured Mash PH: 5.50
Total Grain Weight: 23.00 lb
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Dough In | Add 14.50 gal of water at 157.1 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 2.60 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
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: 30.00 days
Storage Temperature: 65.0 F
Carbonation Used: Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F
Notes
Beer #1Walts Ginger Brown
- 1G Tea of Ginger in Primary
Beer #2
Porter
Cold Steep Dark Grains and add to Primary - 3 Quarts
.5 lb Carafa II Malt
.5 lb Chocolate Wheat
.5 lb Brown Roast
Created with BeerSmith