Type: All Grain
Batch Size: 8.00 gal
Boil Size: 10.59 gal
Boil Time: 60 min
End of Boil Vol: 8.59 gal
Final Bottling Vol: 7.53 gal
Fermentation: Ale, Two Stage
Date: 05 Nov 2017
Brewer:
Asst Brewer:
Equipment: BrewEasy™ 10 Gallon
Efficiency: 75.00 %
Est Mash Efficiency: 77.3 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
11.75 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 -
0.50 lb Rice Hulls (0.0 SRM) Adjunct 5 3.4 %
7.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 6 48.3 %
3.00 lb Rye Malt (4.7 SRM) Grain 7 20.7 %
3.00 lb Wheat Malt, Bel (2.0 SRM) Grain 8 20.7 %
1.00 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 9 6.9 %
0.50 oz Hallertau Blanc [6.60 %] - Boil 60.0 min Hop 10 8.5 IBUs
1.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 11 -
1.00 oz Styrian Goldings [4.00 %] - Boil 10.0 min Hop 12 3.7 IBUs
0.50 oz Hallertau Blanc [6.60 %] - Boil 10.0 min Hop 13 3.1 IBUs
0.25 oz Magnum [13.20 %] - Boil 10.0 min Hop 14 3.1 IBUs
5.00 g Black Pepper (Boil 5.0 mins) Spice 15 -
1.0 pkg Saison Yeast One (Giga Yeast #GY018) Yeast 16 -
5.00 g Black Pepper (Secondary 5.0 days) Spice 17 -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.048 SG
Est Final Gravity: 1.003 SG
Estimated Alcohol by Vol: 5.9 %
Bitterness: 18.3 IBUs
Est Color: 4.0 SRM
Measured Original Gravity: 1.052 SG
Measured Final Gravity: 1.002 SG
Actual Alcohol by Vol: 6.5 %
Calories: 168.4 kcal/12oz

Mash Profile

Mash Name: Brew Easy Mash @ 147 (Light/Dry Body)
Sparge Water: 0.00 gal
Sparge Temperature: 172.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.67
Measured Mash PH: 5.20
Total Grain Weight: 14.50 lb
Grain Temperature: 68.0 F
Tun Temperature: 154.0 F
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps
Name Description Step Temperature Step Time
Dough In Add 11.71 gal of water at 152.1 F 148.0 F 10 min
RIMS Mash Heat to 148.0 F over 4 min 148.0 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
Volumes of CO2: 2.3
Carbonation Used: Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F

Notes

Dough In
* Strike Temp: 152.5
* Start: 11:08am @ 144*F
* End: 11:23am @ 145*F

Mash
* Temp: 148*F
* Setting: 150.5*F
* GPM: 1.25
* Power %: 76%
* Start: 11:32am @ 147*F
11:47am @ 146*F
12:02pm @ 147*F
12:17pm @ 147*F (Set temp to 198*F for Mash Out)
* End: 12:32pm @ 164*F

Mash Out
* Temp: 172*F
* Setting: 176*F
* At Temp: 12:45pm
* End: 13:00am
* GPM: .75

Pre Boil Volumn: 10.5G
Post Boil Volumn: 8G (about 8G into fermenter)

Fermentation
https://www.brewstat.us/brew/2348/031-2017-iron-brewer-ryesette
* Start Primary: Sun 11/05/2017 @ 70*F
* Mid Primary: Sun 11/12/2017 @ 80*F
- Added 5g of rough crushed black pepepr corn
* End Primary: Sun 11/19/2017 @ 80*F (OG = 1.025)

Gravity
* Pre Boil: 1.047 (Forgot to take pre-boil G - took 15min into boil)
* Original 1.052
* After Primary: 1.006
* Final 1.0025

Into Keg
* 11/19 5 G into keg
* 11/19 Keg into Keezer (cold crash) @ 39*F
* 11/21 Started carbonation @ 10PSI
* 11/22 15 PSI
* 11/23 20 PSI

Into Bottles
* 3 G
* 384 oz
* 3.5oz of sucrose
* 9 12 oz bottles (108 oz)
* 12 22 oz bottles (276 oz)

Iron Brewer Content
* Filled 2 12 oz bottles from Keg
* Made a tincture with 5 g crushed black pepper corn and 8oz vodka.
* added 3/4 of a teaspoon to each 12 oz bottle.







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