Okay so brew day went pretty well, my evaporation rate with my pot was a little more than I thought so I had to add about 1/2 gallon of water to reach my 5.25 gallon total, but I overshot my pre-boil SG by 1.001, and my OG by 1.001 as well. I also calculated my Brewhouse efficiency at 80.78% therefore I was totally stoked! At any rate here is my recipe:
Type: All Grain
Date: 9/6/2009
Batch Size: 5.25 gal
Brewer: Broken Glass Brewery
Boil Size: 7.50 gal Asst Brewer: Shawn Dunn
Boil Time: 90 min Equipment: My Equipment - Brew Pot (15 Gal/60 qt) and Coleman Xtreme Cooler (52 qt)
Brewhouse Efficiency: 80.80
Ingredients
Amount Item Type % or IBU
6.75 lb Pale Malt, Maris Otter (3.0 SRM) Grain 84.38 %
0.75 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 9.38 %
0.50 lb Victory Malt (25.0 SRM) Grain 6.25 %
0.75 oz Northern Brewer [8.50 %] (60 min) Hops 23.2 IBU
0.50 oz Goldings, East Kent [4.50 %] (30 min) Hops 5.7 IBU
0.50 oz Goldings, East Kent [4.50 %] (5 min) (Aroma Hop-Steep) Hops -
0.50 tsp Brewer's Yeast (yeast hulls) (Boil 5.0 min) Misc
0.50 tsp Yeast Nutrient (Boil 5.0 min) Misc
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1 Pkgs English Ale (White Labs #WLP002) [Starter 1000 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.045 SG
Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.014
Estimated Alcohol by Vol: 4.04 % Actual Alcohol by Vol: 4.17 %
Bitterness: 28.9 IBU Calories: 205 cal/pint
Est Color: 8.0 SRM Color: Color
Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 8.00 lb
Sparge Water: 6.00 gal
Sparge Temperature: 184.0 F
Name Description: Single Infusion, Light Body, Batch Sparge
Step Time: 75 min
Step Temp: 150.0 F
Mash In: Add 10.00 qt of water at 165.6 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time). Double batch sparge with no mash out using equal sparge volumes.
Notes
First AG brewday went surprisingly well, the 90 minute boil had a higher evaporation rate than I had expected of almost 3 gallons. I adjusted "My Equipment" and I will need to start with about 8 gallons for 5.25-5.50 gallons to go into the fermenter.
Yeast was pitched at about 70°, and immediately placed into 67° water bath.
So there it is ,I had a lag time of about 4 hours or so, and it is chuggin along nicely. I can't wait to sample my first AG beer!
Next on deck will be a Rye or Wheat/Wit brew.
