Type: All Grain
Batch Size: 6.00 gal
Boil Size: 7.90 gal
Boil Time: 60 min
End of Boil Vol: 6.77 gal
Final Bottling Vol: 5.50 gal
Fermentation: Ale, Two Stage
Date: 20 Oct 2013
Brewer:
Asst Brewer:
Equipment: 6.0 G/1 Hour Boil
Efficiency: 72.00 %
Est Mash Efficiency: 78.0 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
10.13 gal San Francisco Water Profile Water 1 -
1.00 tsp Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 3 -
0.50 Items Campden (Mash 60.0 mins) Water Agent 4 -
11.00 lb Golden Promise (Simpsons) (2.0 SRM) Grain 5 91.7 %
1.00 lb Crystal, Medium (Simpsons) (55.0 SRM) Grain 6 8.3 %
0.75 oz Warrior [15.40 %] - First Wort 60.0 min Hop 7 38.9 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
0.75 oz Centennial [9.20 %] - Boil 10.0 min Hop 9 7.7 IBUs
0.75 oz Chinook [13.20 %] - Boil 10.0 min Hop 10 11.0 IBUs
0.50 oz Simcoe [12.70 %] - Steep/Whirlpool 0.0 min Hop 11 0.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 12 -
0.50 oz Simcoe [12.70 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.054 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.6 %
Bitterness: 57.6 IBUs
Est Color: 8.1 SRM
Measured Original Gravity: 1.054 SG
Measured Final Gravity: 1.012 SG
Actual Alcohol by Vol: 5.5 %
Calories: 179.9 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Medium Body, No Mash Out
Sparge Water: 5.59 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.62
Measured Mash PH: 5.20
Total Grain Weight: 12.00 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 4.55 gal of water at 165.5 F 152.0 F 60 min

Sparge: Fly sparge with 5.59 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: 3.93 oz
Keg/Bottling Temperature: 70.0 F
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Bottle with 3.93 oz Table Sugar
Age for: 30.00 days
Storage Temperature: 65.0 F

Notes

10/19 - Yeast Starter
* 2L Water
* 200g DME Light
* 1/4 tsp Fermen-K
* Boil 15 min
* stareted day before

10/19 - Water
* 10.13 G Carbon Filtered SF water
* 1/2 tab campden
* 1 tsp Gypsum
* 1 tsp CaCl
* prepared day before

10/20 - Mash
* First time I added grain to water vs the other way around.
* Required more mixing to get rid of grain balls

10/20 - Sparge
* For some reason I didn't collect as much as I usually do (brain fart)
* Also I forgot to take my pre-boil Gravity

10/20 - Transfer
* I did manage to get 6 G into the fermenter but with lots of trub.

10/20 - Pitched 2l of yeast starter that looked healthy

10/27
* Transfer from Primary to Secondary
* Gravity = 1.014

11/3 - Bottling Day
* Final Gravity = 1.012

11/3 - 6 x 12 oz, 24 x 22 oz







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