The_Bishop
Well-Known Member
- Joined
- Dec 8, 2013
- Messages
- 2,100
- Reaction score
- 676
- Recipe Type
- All Grain
- Yeast
- S-04
- Yeast Starter
- Rehydrate
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.039
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 25
- Color
- 18.5 SRM
- Primary Fermentation (# of Days & Temp)
- 7 @ 65F
- Tasting Notes
- Slight roasty/nutty notes from the pale choc, a little twang from the special roast.
Recipe Specifications
--------------------------
Boil Size: 8.13 gal
Post Boil Volume: 7.03 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.039 SG
Estimated Color: 18.5 SRM
Estimated IBU: 25.0 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 90.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.75 lb Pale Malt, Maris Otter (3.0 SRM) Grain 5 71.9 %
0.75 lb Caramel Malt - 60L (Briess) (60.0 SRM) Grain 6 9.4 %
0.75 lb Pale Chocolate (220.0 SRM) Grain 7 9.4 %
0.75 lb Special Roast (Briess) (50.0 SRM) Grain 8 9.4 %
0.90 oz East Kent Goldings (EKG) [5.60 %] - Boil Hop 9 16.6 IBUs
0.90 oz East Kent Goldings (EKG) [5.60 %] - Boil Hop 10 8.2 IBUs
0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 11 -
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 13 -
Mash Schedule: BIAB, Light Body
Total Grain Weight: 8.00 lb
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 34.92 qt of water at 155.4 F 152.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
------
8.73 Gal RO water - 4.37g Gypsum - 3.23g Calcium Chloride - 1.75g Baking Soda - Est. Mash PH 5.47
--------------------------
Boil Size: 8.13 gal
Post Boil Volume: 7.03 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.039 SG
Estimated Color: 18.5 SRM
Estimated IBU: 25.0 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 90.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.75 lb Pale Malt, Maris Otter (3.0 SRM) Grain 5 71.9 %
0.75 lb Caramel Malt - 60L (Briess) (60.0 SRM) Grain 6 9.4 %
0.75 lb Pale Chocolate (220.0 SRM) Grain 7 9.4 %
0.75 lb Special Roast (Briess) (50.0 SRM) Grain 8 9.4 %
0.90 oz East Kent Goldings (EKG) [5.60 %] - Boil Hop 9 16.6 IBUs
0.90 oz East Kent Goldings (EKG) [5.60 %] - Boil Hop 10 8.2 IBUs
0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 11 -
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 13 -
Mash Schedule: BIAB, Light Body
Total Grain Weight: 8.00 lb
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 34.92 qt of water at 155.4 F 152.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
------
8.73 Gal RO water - 4.37g Gypsum - 3.23g Calcium Chloride - 1.75g Baking Soda - Est. Mash PH 5.47