Type: All Grain
Batch Size: 7.00 gal
Boil Size: 11.33 gal
Boil Time: 90 min
End of Boil Vol: 8.33 gal
Final Bottling Vol: 6.53 gal
Fermentation: Ale, Two Stage
Date: 2023-08-12
Brewer: Alex Deacon
Asst Brewer:
Equipment: BrewEasy 10 Gallon
Efficiency: 69.00 %
Est Mash Efficiency: 78.9 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU Volume
13.84 gal 2019 SF Water Profile Water 1 - -
15.00 g Calcium Chloride (Mash) Water Agent 2 - -
10.00 g Epsom Salt (MgSO4) (Mash) Water Agent 3 - -
10.00 g Gypsum (Calcium Sulfate) (Mash) Water Agent 4 - -
22 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 5 84.6 % 1.72 gal
1 lbs Aromatic Malt (Briess) (20.0 SRM) Grain 6 3.8 % 0.08 gal
1 lbs Special B (Dingemans) (147.5 SRM) Grain 7 3.8 % 0.08 gal
1.50 oz Styrian Goldings [4.20 %] - Boil 60.0 min Hop 8 14.0 IBUs -
0.50 oz Fuggle [4.10 %] - Boil 60.0 min Hop 9 4.5 IBUs -
1.00 oz Tettnang [2.60 %] - Boil 30.0 min Hop 10 4.8 IBUs -
2.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 11 - -
1 lbs Candi Sugar, Dark [Whirlpool] (275.0 SRM) Sugar 12 3.8 % 0.08 gal
3.0 pkg Abbaye Belgian (Lallemand/Danstar #-) Yeast 13 - -
1 lbs Candi Sugar, Amber [Secondary] (75.0 SRM) Sugar 14 3.8 % 0.08 gal

Gravity, Alcohol Content and Color

Est Original Gravity: 1.090 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 10.6 %
Bitterness: 23.4 IBUs
Est Color: 27.6 SRM
Measured Original Gravity: 1.090 SG
Measured Final Gravity: 1.020 SG
Actual Alcohol by Vol: 9.4 %
Calories: 312.9 kcal/12oz

Mash Profile

Mash Name: Brew Easy Multi-Step Quad Mash
Sparge Water: 0.00 gal
Sparge Temperature: 172.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.45
Measured Mash PH: 5.30
Total Grain Weight: 26 lbs
Grain Temperature: 70.0 F
Tun Temperature: 70.0 F
Target Mash PH: 5.40
Mash Acid Addition: None
Sparge Acid Addition: None
Mash Steps
Name Description Step Temperature Step Time
Dough In Add 13.84 gal of water at 151.3 F 144.0 F 10 min
RIMS Mash Heat to 144.0 F over 10 min 144.0 F 30 min
RIMS Mash Heat to 158.0 F over 10 min 158.0 F 30 min
Mash Out Heat to 168.0 F over 10 min 168.0 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
Fermenter:
Volumes of CO2: 2.3
Carbonation Est: Keg with 12.54 PSI
Carbonation (from Meas Vol): Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F

Notes


PH Tests
* Mash Reading : 5.2

Dough In
* Strike Temp: 151*F
* Start: 10:10 @ 143*F
* End: 10:25 @ 143*F

Tower of Power Temp Probe not working
Mash
* Temp: 144*F
* Setting: ???*F
* GPM: 1.25
* Power %: 90%
* Start: 10:30 @ 150*F
10:45 @ 146*F
11:10 @ 155*F
11:15 @ 158*F
11:30 @ 160*F
11:45 @ 159*F
* End: 12:00 @ 170*F

Mash Out
* Temp: 168*F
* Setting: xxx*F
* Rise: Start: 11:45, End: 12:10 @ 171 (a bit hot)
* Mash Out: Start: 12:10, End: 12:30

Sparge
* GPM: .5

Boil: 2 Hour Boil to get to correct OG.

Pre Boil Volumn: 12 G

Post Boil Volumn: 8.0 G

Gravity
* Pre Boil: 1.060
* Original 1.090
* Final 1.00

Fermentation
* 5.5 G into Fermenter 8/12
* Start Temp is 67*F
* Fermention started quickly - ramped up to 77*F on 8/14
* Fermentation slowed on 8/15 - added 1lb of candi syrup.
- Gravity before addition : 1.025
- Gravity after addition : 1.030
* FG = 1.020 (wanted it lower).

Packaging
2.5 G into mini kig @ 13psi
3.25 G into bottles (18 x 22oz bottles)
* 3.25oz table sugar + 2g of LalBrew Yeast for Cask & Bottle Conditioning



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