Type: All Grain
Batch Size: 7.00 gal
Boil Size: 9.81 gal
Boil Time: 60 min
End of Boil Vol: 7.81 gal
Final Bottling Vol: 6.00 gal
Fermentation: Ale, Two Stage
Date: 2020-08-20
Brewer: Alex Deacon
Asst Brewer:
Equipment: BrewEasy 10 Gallon
Efficiency: 69.00 %
Est Mash Efficiency: 73.9 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU Volume
11.81 gal 2019 SF Water Profile Water 1 - -
10.00 g Baking Soda (Mash) Water Agent 2 - -
10.00 g Calcium Chloride (Mash) Water Agent 3 - -
10.00 g Gypsum (Calcium Sulfate) (Mash) Water Agent 4 - -
5.00 g Epsom Salt (MgSO4) (Mash) Water Agent 5 - -
1.00 Items Campden (Mash) Water Agent 6 - -
1 lbs Rice Hulls (0.0 SRM) Adjunct 7 4.9 % 0.12 gal
15 lbs Pale Malt, 2-Row (Rahr) (1.8 SRM) Grain 8 73.2 % 1.17 gal
2 lbs Rye Malt (Weyermann) (3.0 SRM) Grain 9 9.8 % 0.16 gal
1 lbs Caramel Malt - 20L (Briess) (20.0 SRM) Grain 10 4.9 % 0.08 gal
1 lbs Wheat Malt, Red (Rahr) (3.2 SRM) Grain 11 4.9 % 0.08 gal
8.0 oz Oats, Flaked (1.0 SRM) Grain 12 2.4 % 0.04 gal
1.00 oz Warrior [17.60 %] - Boil 60.0 min Hop 13 43.3 IBUs -
0.67 oz Cascade [5.50 %] - Boil 30.0 min Hop 14 6.3 IBUs -
0.67 oz Centennial [10.00 %] - Boil 30.0 min Hop 15 11.5 IBUs -
0.67 oz Pacific Gem [15.00 %] - Boil 30.0 min Hop 16 17.2 IBUs -
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 17 - -
0.67 oz Cascade [5.50 %] - Boil 10.0 min Hop 18 3.0 IBUs -
0.67 oz Centennial [10.00 %] - Boil 10.0 min Hop 19 5.4 IBUs -
0.67 oz Pacific Gem [15.00 %] - Boil 10.0 min Hop 20 8.1 IBUs -
2.00 oz Cascade [5.50 %] - Steep/Whirlpool 15.0 min, 200.0 F Hop 21 7.7 IBUs -
2.00 oz Cascade [5.50 %] - Steep/Whirlpool 15.0 min, 165.0 F Hop 22 1.7 IBUs -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.069 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 7.1 %
Bitterness: 104.1 IBUs
Est Color: 6.0 SRM
Measured Original Gravity: 1.053 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 5.7 %
Calories: 175.5 kcal/12oz

Mash Profile

Mash Name: Brew Easy Mash @ 150 (Medium Body)
Sparge Water: 0.00 gal
Sparge Temperature: 172.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.85
Measured Mash PH: 5.30
Total Grain Weight: 20 lbs 8.0 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition: None
Sparge Acid Addition: None
Mash Steps
Name Description Step Temperature Step Time
Dough In Add 10.81 gal of water at 158.7 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: 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

Dough In
* Strike Temp: 152*F
* Start: @ 145*F
* End: @ 147*F


Mash
* Temp: 148*F (Left boil kettle on - added ~1G of cold water. Mash started hot)
* Setting: 153*F
* GPM: 1.25
* Power %: 76%
* PH 5.3 (used baking powder instead of baking soda).
* Start: 11:30 @ 150*F
11:45 @ 150*F
12:00 @ 150*F
12:15 @ 149*F
12:30 @ 149*F
* End: 12:45 @ 149*F

No mash out

Hops

10 oz fresh Leaf: Cascade, Centenial, Pacific Gem (Mahopac) - 2 oz
24 ox fresh leafe: Cascade (Portola) 4oz

Pre Boil Volumn: 10.5
Whirlpool start: @164*F
Whirlpool end: @158*F
Post Boil Volumn: 7G

Gravity
* Into Fermenter: 6.5
* Pre Boil: 1.042
* Original 1.053
* Final 1.0


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