Type: All Grain
Batch Size: 8.00 gal
Boil Size: 10.59 gal
Boil Time: 60 min
End of Boil Vol: 8.59 gal
Final Bottling Vol: 7.00 gal
Fermentation: Ale, Two Stage
Date: 09 Sep 2017
Brewer:
Asst Brewer:
Equipment: BrewEasy™ 10 Gallon
Efficiency: 69.00 %
Est Mash Efficiency: 71.2 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
12.06 gal San Francisco Water Profile Water 1 -
10.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
10.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 3 -
5.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 4 -
16.00 lb Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 5 87.7 %
1.50 lb Oats, Flaked (1.0 SRM) Grain 6 8.2 %
0.75 lb Vienna Malt (Weyermann) (3.0 SRM) Grain 7 4.1 %
1.00 oz Nugget [15.10 %] - Boil 60.0 min Hop 8 36.2 IBUs
1.50 oz Citra [11.80 %] - Boil 5.0 min Hop 9 8.5 IBUs
1.50 oz Mosaic (HBC 369) [11.40 %] - Boil 5.0 min Hop 10 8.2 IBUs
1.50 oz Nugget [15.10 %] - Boil 5.0 min Hop 11 10.8 IBUs
2.0 pkg WLP095 - Burlington Ale Yeast (White Labs #WLP095) Yeast 12 -
1.50 oz Citra [11.80 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs
1.50 oz Mosaic (HBC 369) [11.40 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs
1.50 oz Nugget [15.10 %] - Dry Hop 7.0 Days Hop 15 0.0 IBUs
1.50 oz Citra [11.80 %] - Dry Hop 3.0 Days Hop 16 0.0 IBUs
1.50 oz Mosaic (HBC 369) [11.40 %] - Dry Hop 3.0 Days Hop 17 0.0 IBUs
1.50 oz Nugget [15.10 %] - Dry Hop 3.0 Days Hop 18 0.0 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.058 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 6.4 %
Bitterness: 63.7 IBUs
Est Color: 5.8 SRM
Measured Original Gravity: 1.064 SG
Measured Final Gravity: 1.011 SG
Actual Alcohol by Vol: 7.0 %
Calories: 214.2 kcal/12oz

Mash Profile

Mash Name: Brew Easy Mash @ 147 (Light/Dry Body)
Sparge Water: 0.00 gal
Sparge Temperature: 172.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.65
Measured Mash PH: 5.20
Total Grain Weight: 18.25 lb
Grain Temperature: 68.0 F
Tun Temperature: 155.0 F
Target Mash PH: 5.50
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps
Name Description Step Temperature Step Time
Dough In Add 12.06 gal of water at 152.3 F 147.0 F 10 min
RIMS Mash Add -0.00 gal of water and heat to 147.0 F over 4 min 147.0 F 60 min
Mash Out Heat to 172.0 F over 5 min 172.0 F 15 min

Sparge: If steeping, remove grains, and prepare to boil wort
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: 37.0 F

Notes

Dough In
* Strike Temp: 152.5
* Start: 10:00am @ 143*F
* End: 10:15am @ 143*F

Mash
* Temp: 147*F
* Setting: 150.5*F
* GPM: 1.25
* Power %: 76%
* Start: 10:30am @ 147*F
10:45am @ 146*F
11:00am @ 147*F
11:15am @ 146*F
* End: 11:30am @ 152*F

Mash Out
* Temp: 172*F
* Setting: 176*F
* At Temp: 11:35am
* End: 11:45am
* GPM: .75

Pre Boil Volumn: 10.5G
Post Boil Volumn: 8G (about 7.5G into fermenter)

Fermentation
* Start Primary: Sun 9/9/2017 (pitched at 67*F)
* Start Second: Sun 9/16/2017
* End: Sun 9/23/2017

Gravity
* Pre Boil: 1.050
* Original 1.064
* After Primary: 1.017
* Final 1.011

Packaging
* Sun 9/24 - 5 G into Keg

Keg
* 9/24 into Keezer @ 68*F



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