Type: All Grain
Batch Size: 7.00 gal
Boil Size: 10.55 gal
Boil Time: 90 min
End of Boil Vol: 7.55 gal
Final Bottling Vol: 6.00 gal
Fermentation: Ale, Two Stage
Date: 24 Apr 2016
Brewer:
Asst Brewer:
Equipment: BrewEasy™ 10 Gallon
Efficiency: 75.00 %
Est Mash Efficiency: 77.7 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
12.00 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 -
1.00 Items Campden (Mash 60.0 mins) Water Agent 4 -
9.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 5 73.5 %
3.00 lb Wheat Malt, Bel (2.0 SRM) Grain 6 24.5 %
0.25 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 7 2.0 %
0.50 oz Hallertau Blanc [8.80 %] - Boil 60.0 min Hop 8 13.3 IBUs
1.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
1.00 oz Styrian Goldings [4.00 %] - Boil 10.0 min Hop 10 4.4 IBUs
0.50 oz Hallertau Blanc [8.80 %] - Boil 10.0 min Hop 11 4.8 IBUs
1.0 pkg French Saison Ale (White Labs #WLP590) Yeast 12 -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.049 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 5.2 %
Bitterness: 22.6 IBUs
Est Color: 3.4 SRM
Measured Original Gravity: 1.045 SG
Measured Final Gravity: 1.002 SG
Actual Alcohol by Vol: 5.6 %
Calories: 144.4 kcal/12oz

Mash Profile

Mash Name: Brew Easy Mash @ 150 (Medium Body)
Sparge Water: 4.49 gal
Sparge Temperature: 172.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.69
Measured Mash PH: 5.20
Total Grain Weight: 12.25 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 7.62 gal of water at 157.6 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 4.49 gal water at 172.0 F
Mash Notes:

Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 4.71 oz
Keg/Bottling Temperature: 70.0 F
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Bottle with 4.71 oz Corn Sugar
Age for: 30.00 days
Storage Temperature: 65.0 F

Notes

Strike Temp = 155*F

Dough In
* Setting = 154*F
* Temp = 149*F
* Start = 9:45am
* Stop = 10:00am

RIMS Mash
* 1 GPM
* Temp = 150*F
* Start = 10:15am
* Stop = 11:15:am

Mash Out
* Setting = 198
* Temp = 172*F
* Start = 11:15am
* @ Temp = 11:26am (11min rise)
* Stop = 11:41am

Sparge
* .5 GPM

Boil
* 90 Minutes
* Pre-Boil Volume = 11G
* Pre-Boil Gravity = 1.034
* Post-Boil Volume = 7G
* Post-Boil Gravity/OG = 1.045

Pitch
* Pitched 2L yeast starter @ ~72*F
* Into fermenter 4/24
* In mechanical room @ ~70*F

Fermentation

Primary: 7 Day
* Start 4/24 @ 72*F
4/25 @ 68*F
* End 5/1 @ 68*FF

Ram Up:
Start 5/1 @ 77*F
End 5/15 @ 77*F

Bottled with 225g of table sugar (hopefully this isn’t to much)



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