Type: All Grain
Batch Size: 12.00 gal
Boil Size: 14.76 gal
Boil Time: 60 min
End of Boil Vol: 12.76 gal
Final Bottling Vol: 11.53 gal
Fermentation: Ale, Two Stage
Date: 16 Jan 2017
Brewer:
Asst Brewer:
Equipment: BrewEasy™ 10 Gallon
Efficiency: 69.00 %
Est Mash Efficiency: 70.4 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
16.72 gal 2017 SF Water Profile Water 1 -
21.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 2 84.0 %
2.00 lb Munich 10L (Briess) (10.0 SRM) Grain 3 8.0 %
1.00 lb Caramalt (Simpsons) (35.0 SRM) Grain 4 4.0 %
1.00 lb Carapils (Briess) (1.5 SRM) Grain 5 4.0 %
1.00 oz Nugget [15.10 %] - Boil 60.0 min Hop 6 24.9 IBUs
0.50 oz Amarillo [9.80 %] - Boil 20.0 min Hop 7 4.9 IBUs
0.50 oz Simcoe [13.30 %] - Boil 20.0 min Hop 8 6.6 IBUs
2.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
0.50 oz Amarillo [9.80 %] - Steep/Whirlpool 10.0 min Hop 10 1.5 IBUs
0.50 oz Citra [12.00 %] - Steep/Whirlpool 10.0 min Hop 11 1.8 IBUs
0.50 oz Mosaic (HBC 369) [4.00 %] - Steep/Whirlpool 10.0 min Hop 12 0.6 IBUs
0.50 oz Simcoe [13.30 %] - Steep/Whirlpool 10.0 min Hop 13 2.0 IBUs
2.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 14 -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.052 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.5 %
Bitterness: 42.2 IBUs
Est Color: 6.2 SRM
Measured Original Gravity: 1.054 SG
Measured Final Gravity: 1.007 SG
Actual Alcohol by Vol: 6.2 %
Calories: 177.5 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: 5.74
Measured Mash PH: 5.20
Total Grain Weight: 25.00 lb
Grain Temperature: 65.0 F
Tun Temperature: 155.7 F
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps
Name Description Step Temperature Step Time
Dough In Add 16.71 gal of water at 155.7 F 150.0 F 10 min
RIMS Mash Heat to 150.0 F over 4 min 150.0 F 60 min
Mash Out Add 0.00 gal of water and heat to 172.0 F over 15 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: 0.00 days
Storage Temperature: 65.0 F

Notes

Forgot to add the water salts.
Just used carbon filtered SF Water


Dough In
* Strike Temp: 155*F
* Start: 07:30 @ 145*F
* End: 07:45 @ 144*F

Mash
* Temp: 150*F
* Setting: 154*F
* GPM: 1.25
* Power %: 76%
* Start: 07:55 @ 151*F
08:10 @ 150*F
08:25 @ 150*F
08:40 @ 150*F
* End: 08:55 @ 169*F (Set temp to 198*F for Mash Out until temp hit 172*F)

Mash Out
* Temp: 172*F
* Setting: 176*F
* GPM: .75

Pre Boil Volumn: 14.5 G
Post Boil Volumn: 12.0 G

Gravity
* Pre Boil: 1.048
* Original 1.054
* Final 1.007 (Pale Ale) 1.009 (Pale Common)



Fermentation #1
* WLP 001
* Start Primary: Sat 01/27/2018 @ 65F
* End Primary: Sat 02/03/2018 @ 65*F
* Start Secondary: Sat 02/03/2018 @ 65*F (Gravity after primary = 1.010) [dryer, nice bitterness, quite hazy, nice finish]
* End Secondary: Sat 02/10/2017 @ 66*F (Gravity end of secondary = 1.007)
* Start Cold Crash: Sun 02/11/2018 to 27*F
* Dry Hop: Sat 02/17/2018 1oz Azacca.
* End Cold Crash: Fri 02/23/2018
* Into Keg (5G): Fri 2/23/2018
6.2%


Fermentation #2
* WLP 801 SF Common
* Start Primary: Sat 01/27/2018 @ 65*F
* End Primary: Sat 02/03/2018 @ 64*F
* Start Secondary: Sat 02/03/2018 @ 64*F (Gravity after Primary = 1.015) [Smooth, not bitter, floral nose, nice finish]
* Added 1 oz of Northern Brewer Dry Hop
* End Secondary: Sat 02/10/2018 @ 66*f (Gravity end of secondary = 1.009)
* Start Cold Crash: Sun 02/11/2018 to 37*F
* End Cold Crash: Sun 02/18/2018
* 5G into Keg Sun 02/18/2018
ABV: 5.9%

Created with BeerSmith