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: 7.34 gal
Fermentation: Ale, Two Stage
Date: 11 Sep 2016
Brewer:
Asst Brewer:
Equipment: BrewEasy™ 10 Gallon
Efficiency: 72.00 %
Est Mash Efficiency: 74.2 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
13.25 gal San Francisco Water Profile Water 1 -
15.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
15.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 3 -
1.50 lb Rice Hulls (0.0 SRM) Adjunct 4 7.2 %
12.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 5 57.5 %
3.00 lb Golden Promise (Simpsons) (2.0 SRM) Grain 6 14.4 %
3.00 lb Rye Malt (4.7 SRM) Grain 7 14.4 %
1.25 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 8 6.0 %
0.12 lb Chocolate Malt (350.0 SRM) Grain 9 0.6 %
2.00 oz Chinook [14.10 %] - Boil 60.0 min Hop 10 66.0 IBUs
1.00 oz Cascade [5.50 %] - Boil 10.0 min Hop 11 4.2 IBUs
1.00 oz Pacific Gem [15.00 %] - Boil 10.0 min Hop 12 11.6 IBUs
2.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 13 -
6.00 oz Cascade [5.50 %] - Dry Hop 10.0 Days Hop 14 0.0 IBUs
2.00 oz Simcoe [11.60 %] - Dry Hop 7.0 Days Hop 15 0.0 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.061 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.1 %
Bitterness: 81.8 IBUs
Est Color: 12.7 SRM
Measured Original Gravity: 1.052 SG
Measured Final Gravity: 1.011 SG
Actual Alcohol by Vol: 5.4 %
Calories: 173.2 kcal/12oz

Mash Profile

Mash Name: Brew Easy Mash @ 154 (Full Body)
Sparge Water: 0.05 gal
Sparge Temperature: 172.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.59
Measured Mash PH: 5.20
Total Grain Weight: 20.88 lb
Grain Temperature: 67.0 F
Tun Temperature: 67.0 F
Target Mash PH: 5.40
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps
Name Description Step Temperature Step Time
Dough In Add 13.20 gal of water at 162.1 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: Fly sparge with 0.05 gal water at 172.0 F
Mash Notes:

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 13.72 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Two Stage
Volumes of CO2: 2.4
Carbonation Used: Keg with 13.72 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F

Notes


Dough In (15 mins)
* Strike Temp = 162F
* Temp = 154*F
* Start = 10:09am
* Stop = 10:24

Dough in was 10 mins longer than neeed as I forgot to turn off the heating element and the kettle water was way to hot to start mashing.
Added 1.5G of cold water to bring temp to 155*F, then removed 1.5G ofwater.

RIMS Mash (60 mins)
* 1.25 GPM
* Temp = 154*F
* Setting - 158*F
* Start = 10:45am
* Stop = 11:45am
* Raked top 1/3 of grain bed at 15 min intervals

Mash Out (10 mins)
* Setting = 198
* Temp = 172*F
* Start = 11:48am
* @ Temp = 172*F (12:03am 11min rise)
* Stop = 12:13pm


Sparge
* .5 GPM

Boil
* 60 Minutes
* Pre-Boil Volume = 13.25G
* Pre-Boil Gravity = 1.048
* Post-Boil Volume = 11G
* Post-Boil Gravity/OG = 1.052

Pitch
* Pitched 1.3L yeast starter @ ~76*F (kinda hot)
* Into fermenter 9/11/2016
* In mechanical room @ ~70*F

Primary: 14 Day
* Approx temp: 67-68*F
* Gravity after Primary: 1.013

Split Batch for secondary on 9/24/2016 (7 Day secondary)
* 6G: Added 3/4 bowl of Mahapoc Cascade on 9/23. .5oz of Simcoe on 9/25
* 2.5G: Added a 1/2 bowl of Mahopac Cascade on 9/23. .5oz of Simcoe on 9/25

9/31 Cold Crash for 2 days


FG = 1.011

Keg
* 5G
* Into Keg
* Start Carbonation 10/2 in Keezer at 38*F @ 5PSI
* End Carbonation on 10/12 (10 days)



Bottle
* 5G
* Vol C02 = 2.4
* 32g table sugar
* Bottled 10/2
* 22oz = 12
* 12oz = 6

Created with BeerSmith