Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.38 gal
Boil Time: 60 min
End of Boil Vol: 6.25 gal
Final Bottling Vol: 5.00 gal
Fermentation: Steam Beer (California Common), Three stage
Date: 06 Mar 2013
Equipment: 5.5G/1 Hour Boil
Efficiency: 72.00 %
Est Mash Efficiency: 78.5 %
Taste Rating: 30.0
Taste Notes: Bottle day tasting - malt, rye, toasty (?), nice mouth feel. Not as hoppy as I had expected.
Ingredients
Amt Name Type # %/IBU
8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 1 68.8 %
1.25 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 10.7 %
1.25 lb Munich Malt - 20L (20.0 SRM) Grain 3 10.7 %
0.50 lb Rye Malt (4.7 SRM) Grain 4 4.3 %
0.50 lb Victory Malt (25.0 SRM) Grain 5 4.3 %
0.13 lb Pale Chocolate Malt (200.0 SRM) Grain 6 1.1 %
0.25 oz Northern Brewer [10.90 %] - First Wort 60.0 min Hop 7 10.0 IBUs
0.75 oz Northern Brewer [10.90 %] - Boil 60.0 min Hop 8 27.3 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
0.75 oz Northern Brewer [10.90 %] - Boil 15.0 min Hop 10 13.5 IBUs
1.25 oz Northern Brewer [10.90 %] - Boil 0.0 min Hop 11 0.0 IBUs
1.0 pkg Golden Gate Lager Yeast (Giga Yeast #GY005) Yeast 12 -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.054 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.7 %
Bitterness: 50.8 IBUs
Est Color: 12.4 SRM
Measured Original Gravity: 1.056 SG
Measured Final Gravity: 1.017 SG
Actual Alcohol by Vol: 5.1 %
Calories: 189.2 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Full Body, No Mash Out
Sparge Water: 5.14 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.54
Measured Mash PH: 5.20
Total Grain Weight: 11.63 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
Mash In Add 4.43 gal of water at 163.8 F 154.0 F 60 min

Sparge: Fly sparge with 5.14 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 4.06 oz
Keg/Bottling Temperature: 70.0 F
Fermentation: Steam Beer (California Common), Three stage
Volumes of CO2: 2.5
Carbonation Used: Bottle with 4.06 oz Table Sugar
Age for: 24.00 days
Storage Temperature: 60.0 F

Notes

Mar 6: Pitched yeast into fermenter at 68*F
Moved to garage

Mar 7: Temp 60*F
Visible fermentation starting

Mar 10: Temp 60*F
Continued Active Fermentation

Mar 14: Temp 60*F
Continued Active Fermentaion

Mar 17: Racked to Secondary ~4.75G
Gravity = 1.020
Will keep at 68*F for 2 days

Mar 19: Moved back down to garage @60*F

Mar 27: Bottling Day
FG = 1.017


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