Sorry. Here is the recipe info.
This is for the light hybrid ale. The mash settled at 152 and was at 149 at the end of the 60 minute mash.
Type: All Grain Date: 2/27/2012
Batch Size (fermenter): 6.00 gal Brewer:
Boil Size: 3.50 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
End of Boil Volume 3.00 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 5.75 gal Est Mash Efficiency 70.0 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
8 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 94.4 %
8.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 2 5.6 %
1.00 oz Willamette [4.90 %] - Boil 60.0 min Hop 3 13.5 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins) Fining 4 -
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 5 -
Beer Profile
Est Original Gravity: 1.038 SG Measured Original Gravity: 1.040 SG
Est Final Gravity: 1.008 SG Measured Final Gravity: 1.000 SG
Estimated Alcohol by Vol: 3.9 % Actual Alcohol by Vol: 5.2 %
Bitterness: 13.5 IBUs Calories: 126.6 kcal/12oz
Est Color: 3.6 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 9 lbs
Sparge Water: 1.77 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 11.25 qt of water at 163.7 F 152.0 F 60 min
Sparge Step: Batch sparge with 2 steps (0.02gal, 1.75gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
This is for the Belgian. Mash settled at 150 and and finished at 148 after 60 minutes. I did only mash for 60 minutes and beersmith called for 75.
Belgian Pale Ale
Type: All Grain Date: 3/3/2012
Batch Size (fermenter): 5.25 gal Brewer:
Boil Size: 3.50 gal Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
End of Boil Volume 2.75 gal Brewhouse Efficiency: 60.00 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 60.0 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
8 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 72.7 %
1 lbs Munich Malt - 20L (20.0 SRM) Grain 2 9.1 %
12.0 oz Caramunich Malt (56.0 SRM) Grain 3 6.8 %
4.0 oz Special B Malt (180.0 SRM) Grain 4 2.3 %
1 lbs Pilsner Liquid Extract (3.5 SRM) Extract 5 9.1 %
1.50 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 6 21.4 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins) Fining 7 -
1.00 oz Styrian Goldings [5.40 %] - Boil 5.0 min Hop 8 3.2 IBUs
1.0 pkg Belgian Ardennes (Wyeast Labs #3522) [124.21 ml] Yeast 9 -
Beer Profile
Est Original Gravity: 1.048 SG Measured Original Gravity: 1.045 SG
Est Final Gravity: 1.010 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.9 % Actual Alcohol by Vol: 5.2 %
Bitterness: 24.6 IBUs Calories: 145.8 kcal/12oz
Est Color: 13.2 SRM
Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 11 lbs
Sparge Water: 1.58 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 12.50 qt of water at 161.4 F 150.0 F 75 min
My thermometers are blichman and they have been calibrated.