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
Date: 28 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
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
Measured Original Gravity: 1.056 SG
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
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:
Mash Steps
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
Volumes of CO2: 2.3
Carbonation Used: Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F

Notes

Beer #1
Walts 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

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