Type: All Grain
Batch Size: 10.00 gal
Boil Size: 14.16 gal
Boil Time: 105 min
End of Boil Vol: 10.66 gal
Final Bottling Vol: 9.00 gal
Fermentation: Ale, Single Stage
Date: 09 Jul 2016
Brewer:
Asst Brewer:
Equipment: BrewEasy™ 10 Gallon
Efficiency: 72.00 %
Est Mash Efficiency: 73.8 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
15.75 gal San Francisco Water Profile Water 1 -
17.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
17.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 3 -
12.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 4 76.2 %
2.00 lb Rye Malt (4.7 SRM) Grain 5 12.7 %
1.00 lb Barley, Flaked (1.7 SRM) Grain 6 6.3 %
0.75 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 7 4.8 %
0.75 oz Sterling [7.00 %] - Boil 73.0 min Hop 8 12.1 IBUs
1.00 oz Mt. Hood [4.50 %] - Boil 15.0 min Hop 9 4.9 IBUs
1.00 oz Sterling [7.00 %] - Boil 15.0 min Hop 10 7.7 IBUs
2.0 pkg Belgian Ardennes (Wyeast Labs #3522) [124.21 ml] Yeast 11 -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.041 SG
Est Final Gravity: 1.006 SG
Estimated Alcohol by Vol: 4.6 %
Bitterness: 24.7 IBUs
Est Color: 3.5 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 151.6 kcal/12oz

Mash Profile

Mash Name: Brew Easy Mash @ 147 (Light/Dry Body)
Sparge Water: 6.59 gal
Sparge Temperature: 172.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.68
Measured Mash PH: 5.54
Total Grain Weight: 15.75 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 9.50 gal of water at 154.3 F 147.0 F 10 min
RIMS Mash 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: Fly sparge with 6.59 gal water at 172.0 F
Mash Notes:

Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 7.07 oz
Keg/Bottling Temperature: 70.0 F
Fermentation: Ale, Single Stage
Volumes of CO2: 2.3
Carbonation Used: Bottle with 7.07 oz Corn Sugar
Age for: 30.00 days
Storage Temperature: 65.0 F

Notes

Strike Temp = 154.5*F

Dough In (15 mins)
* Setting = 154.5*F
* Temp = 148*F
* Start = 9:43am
* Stop = 9:58am

RIMS Mash (60 mins)
* 1.25 GPM
* Temp = 147*F
* Setting - 152.5*F
* Start = 10:20am
* Stop = 11:35am

(Left heat on during Dough in so temp was to high. Had to add about .75G of cold water to get mash temp right. Mash started at 155*F but then came down)
Mashed for an additional 15 mins.

Mash Out (10 mins)
* Setting = 198
* Temp = 172*F
* Start = 11:37
* @ Temp = 11:48 (11min rise)
* Stop = 12:08


Sparge
* .5 GPM

Boil
* 105 Minutes
* Pre-Boil Volume = 13.5G
* Pre-Boil Gravity = 1.032 @ 97 = 1.037
* Post-Boil Volume = G
* Post-Boil Gravity/OG =

Pitch
* Pitched 2L yeast starter @ ~72*F
* Into fermenter 7/9
* In mechanical room @ ~70*F

Primary: 14 Day
* Start 7/9 70*F
7/13 68*F
7/15 76*F
7/20 76*F
7/22 76*F (1.010)
7/23 75*F (1.010)

FG = 1.010

Keg
* 5G
* Into Keg 7/23
* Purged O2 with CO2
* Finish Rest 7/25 @66*F
* Start Carbonation
7/25 20psi @ 65*F
7/27 20psi @ 65*F




Bottle
* 5G
* Vol C02 = 3.0
* 148g table sugar
* Bottled 7/23
* 22oz = 25
* 12oz = 6

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