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: 7.00 gal
Fermentation: Ale, Two Stage
Date: 04 Jun 2017
Brewer:
Asst Brewer:
Equipment: BrewEasy™ 10 Gallon
Efficiency: 69.00 %
Est Mash Efficiency: 71.2 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
12.50 gal San Francisco Water Profile Water 1 -
12.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2 -
10.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
5.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 4 -
1.00 Items Campden Tablets (Mash 60.0 mins) Water Agent 5 -
16.00 lb Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 6 85.3 %
1.50 lb Oats, Flaked (1.0 SRM) Grain 7 8.0 %
0.75 lb Vienna Malt (Weyermann) (3.0 SRM) Grain 8 4.0 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 9 2.7 %
1.00 oz Nugget [12.40 %] - Boil 60.0 min Hop 10 29.4 IBUs
1.50 oz Mosaic (HBC 369) [11.30 %] - Boil 5.0 min Hop 11 8.0 IBUs
1.50 oz Nugget [12.40 %] - Boil 5.0 min Hop 12 8.8 IBUs
1.00 oz Citra [13.80 %] - Boil 5.0 min Hop 13 6.5 IBUs
1.0 pkg English Ale (White Labs #WLP002) [35.49 ml] Yeast 14 -
1.50 oz Mosaic (HBC 369) [11.30 %] - Dry Hop 7.0 Days Hop 15 0.0 IBUs
1.50 oz Nugget [12.40 %] - Dry Hop 7.0 Days Hop 16 0.0 IBUs
1.00 oz Citra [13.80 %] - Dry Hop 7.0 Days Hop 17 0.0 IBUs
0.50 oz Azacca [12.90 %] - Dry Hop 7.0 Days Hop 18 0.0 IBUs
1.50 oz Mosaic (HBC 369) [11.30 %] - Dry Hop 3.0 Days Hop 19 0.0 IBUs
1.50 oz Nugget [12.40 %] - Dry Hop 3.0 Days Hop 20 0.0 IBUs
1.00 oz Azacca [12.90 %] - Dry Hop 3.0 Days Hop 21 0.0 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.059 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 5.7 %
Bitterness: 52.8 IBUs
Est Color: 7.1 SRM
Measured Original Gravity: 1.070 SG
Measured Final Gravity: 1.016 SG
Actual Alcohol by Vol: 7.1 %
Calories: 237.9 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: 5.63
Measured Mash PH: 5.20
Total Grain Weight: 18.75 lb
Grain Temperature: 66.0 F
Tun Temperature: 66.0 F
Target Mash PH: 5.50
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps
Name Description Step Temperature Step Time
Dough In Add 12.09 gal of water at 155.6 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: 37.0 F

Notes

Pre-Boil Gravity
* 1.053

Original Gravity
* 1.070 (weirdly high)

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