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Old 12-27-2012, 07:32 PM   #1
macshomebrew
Recipes 
 
Dec 2012
Quincy, Illinois
Posts: 16


Recipe Type: All Grain   
Yeast: saf-05   
Batch Size (Gallons): 5.5   
Original Gravity: 1.076   
Final Gravity: 1.020   
IBU: 16   
Boiling Time (Minutes): 60   
Color: 59   
Primary Fermentation (# of Days & Temp): 14 days @56 degrees   
Secondary Fermentation (# of Days & Temp): 14 days @ 56 degrees   
Tasting Notes: sweet dark with complex flavors   

10lb ~ Briess Munich Malt
2lb ~ Maris Otter Low Colour
2lb ~ Briess Vienna Malt
1lb ~ Briess Caramel 120L
1lb ~ Briess Chocolate 350 L
8oz Briess Midnight Wheat
8oz Dingemans Debittered Black malt
8oz Candi Syrup D-90 (primary)

Specific Gravity
1.076 OG
(1.068 to 1.079)
18.4 Plato
1.020 FG
(1.018 to 1.022)
5.1 Plato
59 SRM
117 EBC
Black
Mash Efficiency
75 %
Hops:
Usage Time OZ AA IBU
boil 60 min 1 Cascade ~ pellet 5.5 16.0
Bitterness
16.0 IBU
ƒ: Tinseth
6 HBU
BU:GU
0.21
Yeast

Thirteenth Hour Clone: Variables
Batch Size (gal) 5.5
Grain Bill (lbs.) 17
Boil Time (hrs.) 1
Trub Loss (gal.) .5
Equipment Loss (gal.) 1
Mash Thickness (qts/lb.) 2.0
Grain Temperature (deg.) 58
Target Mash Temperature (deg.) 154

Constants
Wort Shrinkage (pct) 10
Grain Absorption Constant (gal/lb) .13
Percent Boiloff per Hour (pct/hr) 10

Results
Total Water Needed (gal.) 10.15
Mash Water Needed (gal.) 8.5
Sparge Water Needed (gal.)1.65
Strike Temperature (deg.) 163.6
Pre-Boil Wort Produced (gal.) 6.4

Add 22 oz Flanders Red (sour) before Bottling
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