Type: All Grain
Batch Size: 12.00 gal
Boil Size: 15.54 gal
Boil Time: 60 min
End of Boil Vol: 13.54 gal
Final Bottling Vol: 11.00 gal
Fermentation: Ale, Two Stage
Date: 2023-02-06
Brewer: Alex Deacon
Asst Brewer:
Equipment: BrewEasy 10 Gallon
Efficiency: 69.00 %
Est Mash Efficiency: 74.8 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU Volume
18.50 gal 2019 SF Water Profile Water 1 - -
15.00 g Calcium Chloride (Mash) Water Agent 2 - -
15.00 g Gypsum (Calcium Sulfate) (Mash) Water Agent 3 - -
10.00 g Epsom Salt (MgSO4) (Mash) Water Agent 4 - -
1 lbs Rice Hulls (0.0 SRM) Adjunct 5 4.0 % 0.12 gal
14 lbs Pilsner (Weyermann) (1.7 SRM) Grain 6 56.0 % 1.09 gal
3 lbs Golden Promise (Simpsons) (2.0 SRM) Grain 7 12.0 % 0.23 gal
3 lbs Wheat - White Malt (Briess) (2.3 SRM) Grain 8 12.0 % 0.23 gal
2 lbs Pale Ale, Finest Maris Otter (Simpsons) (2.5 SRM) Grain 9 8.0 % 0.16 gal
1 lbs Barley, Flaked (1.7 SRM) Grain 10 4.0 % 0.08 gal
1 lbs Oats, Flaked (Briess) (1.4 SRM) Grain 11 4.0 % 0.08 gal
1.00 oz Columbus (Tomahawk) [12.20 %] - Boil 60.0 min Hop 12 19.3 IBUs -
2.00 oz Citra [13.60 %] - Steep/Whirlpool 20.0 min, 180.0 F Hop 13 6.9 IBUs -
2.00 oz Idaho #7 [13.00 %] - Steep/Whirlpool 20.0 min, 180.0 F Hop 14 6.6 IBUs -
2.0 pkg East Coast Ale (White Labs #WLP008) [35.49 ml] Yeast 15 - -
2.00 oz LUPOMAX® Azacca® ADHA 483 c.v. [16.00 %] - 7.0 Days Before Bottling for 7.0 Days Hop 16 0.0 IBUs -
2.00 oz Citra [13.40 %] - 3.0 Days Before Bottling for 3.0 Days Hop 17 0.0 IBUs -
2.00 oz HBC 522 [9.40 %] - 3.0 Days Before Bottling for 3.0 Days Hop 18 0.0 IBUs -
2.00 oz Idaho Gem [14.20 %] - 3.0 Days Before Bottling for 3.0 Days Hop 19 0.0 IBUs -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.052 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 4.9 %
Bitterness: 32.9 IBUs
Est Color: 3.5 SRM
Measured Original Gravity: 1.052 SG
Measured Final Gravity: 1.015 SG
Actual Alcohol by Vol: 4.9 %
Calories: 174.4 kcal/12oz

Mash Profile

Mash Name: Brew Easy Mash @ 154 (Full Body)
Sparge Water: 0.00 gal
Sparge Temperature: 172.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.58
Measured Mash PH: 5.40
Total Grain Weight: 25 lbs
Grain Temperature: 65.0 F
Tun Temperature: 65.0 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 18.37 gal of water at 160.8 F 154.0 F 10 min
RIMS Mash Heat to 154.0 F over 4 min 154.0 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


PH Tests
* Mash Reading : 5.4

Dough In
* Strike Temp: 160*F
* Start: 10:20 @ 151*F
* End: 10:35 @ 151*F

Added 1/2 G of cold water as I forgot to turn off the heat during dough in.

Mash
* Temp: 154*F
* Setting: 155*F
* GPM: 1.50
* Power %: 88%
* Start: 10:40 @ 158*F
10:55 @ 154*F
11:10 @ 155*F
11:25 @ 155*F
* End: 11:40 @ 155*F

Mash Out
* Temp: 168*F
* Setting: 180*F
* Rise: Start: 11:40, End: 11:57
* Mash Out: Start: 12:00, End: 12:15

Sparge
* GPM: .5

Pre Boil Volumn: 16.5 G

* Start 12:35
* 60 1 oz Columbus
* 15 2 Whirlflock
* 0 2oz Citra
2oz Idaho 7
* End

Post Boil Volume: 14 G

Gravity
* Pre Boil: 1.044
* Original 1.052
* Final 1.015

Fermentation
* Feb 26 - 6.5 G x 2 into Speidel Fermenters
* Feb 27 - Not much activity. Temp around 61*F - Moved to the mechanical room.
* Feb 28 - finally some visible fermentation
* Mar 01 - added 1 oz Azacca to each fermenter
* Mar 4 - added 3 day dry hop directly to fermenters
*

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