Crushdaley
Active Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1764 pacman yeast
- Yeast Starter
- 2.5 liter starter
- Batch Size (Gallons)
- 10 gallons
- Original Gravity
- 1.056 est.
- Final Gravity
- 1.014 est.
- Boiling Time (Minutes)
- 60 min.
- IBU
- 27
- Color
- 3L
- Primary Fermentation (# of Days & Temp)
- 5 days at 63*F
- Secondary Fermentation (# of Days & Temp)
- 5 days raising temp. 1*F a day
- Additional Fermentation
- After 2 weeks lower temp. to 45*F for a week.
- Tasting Notes
- Slightly sweet but still has that lager flavor and creamy from the oats
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Basic Information
Batch Name: Lawnmower beer
Brewed By: Eddie
Style: Cream Ale
Batch Size: 10.00 gal
Boil Time: 60 min
Initial Boil Volume: 10.9 gal
Mash Method: All Grain
Brew Date: 4/19/18
My Rating: 0/10
Typical Style Characteristics
Style: Cream Ale
O.G. 1.042 - 1.055
F.G. 1.006 - 1.012
ABV 4.2 - 5.6
IBU 8 - 20
SRM 2 - 5°L
Color
Calculated & Measured Statistics
Calculated O.G. 1.056 (72% Efficiency)
Calculated F.G. 1.014 (75% Yeast Attenuation)
Measured O.G. 0.000 (0% Actual Efficiency)
Measured F.G. 0.000 (0% Actual Attenuation)
ABV 5.6%
IBU 27.0
SRM 3.4°L
Color
Malt Bill
Malt Name Weight PPG SRM Type
2-Row Malt - 1.75°L 8.00 lbs 1.038 1.80 Mashed Grain
6-Row Malt 1.7°L 5.00 lbs 1.035 1.70 Mashed Grain
Oats, Flaked 2.00 lbs 1.037 1.00 Mashed Grain
Flaked Wheat– 2°L 2.00 lbs 1.036 2.00 Mashed Grain
CaraPils/Dextrine– 1.5°L 2.00 lbs 1.036 1.50 Mashed Grain
Corn, Flaked 2.00 lbs 1.037 1.00 Mashed Grain
Rice hulls 1.00 lb
Mash Rest Profile
Rest Temperature Time Type Details
Dough-In 90°F 10 min Initial Strike Mash-in with 26.2 qts of water at 90°F
Acid Rest 100°F 10 min Temperature Increase mash temperature to 100°F
Beta-Glucan Rest 108°F 5 min Temperature Increase mash temperature to 108°F
Protein Rest 122°F 10 min Temperature Increase mash temperature to 122°F
Limit Dextrinase 144°F 10 min Temperature Increase mash temperature to 144°F
Beta-Amylase Rest 147°F 20 min Temperature Increase mash temperature to 147°F
Saccharification (Full Body) 154°F 25 min Temperature Increase mash temperature to 154°F
Mash Out 170°F 10 min Temperature Increase mash temperature to 170°F
Fly sparge with 33.8 qts of water at 170°F
Hop Bill
Hop Name Time Added Weight AA% Type
Comet 60 min 1.00 oz 11.0% Leaf Hop
Willamette 30 min 1.00 oz 4.8% Leaf Hop
Willamette 10 min 1.00 oz 4.8% Leaf Hop
Willamette 0 min 1.00 oz 4.8% Leaf Hop
Yeast Details
Yeast Strain Quantity Attenuation Flocculation
WY1764PC Wyeast Rogue Pacman 2.5 liter starter 75 Medium– High
Dates
4/19/18 Brew Date
Basic Information
Batch Name: Lawnmower beer
Brewed By: Eddie
Style: Cream Ale
Batch Size: 10.00 gal
Boil Time: 60 min
Initial Boil Volume: 10.9 gal
Mash Method: All Grain
Brew Date: 4/19/18
My Rating: 0/10
Typical Style Characteristics
Style: Cream Ale
O.G. 1.042 - 1.055
F.G. 1.006 - 1.012
ABV 4.2 - 5.6
IBU 8 - 20
SRM 2 - 5°L
Color
Calculated & Measured Statistics
Calculated O.G. 1.056 (72% Efficiency)
Calculated F.G. 1.014 (75% Yeast Attenuation)
Measured O.G. 0.000 (0% Actual Efficiency)
Measured F.G. 0.000 (0% Actual Attenuation)
ABV 5.6%
IBU 27.0
SRM 3.4°L
Color
Malt Bill
Malt Name Weight PPG SRM Type
2-Row Malt - 1.75°L 8.00 lbs 1.038 1.80 Mashed Grain
6-Row Malt 1.7°L 5.00 lbs 1.035 1.70 Mashed Grain
Oats, Flaked 2.00 lbs 1.037 1.00 Mashed Grain
Flaked Wheat– 2°L 2.00 lbs 1.036 2.00 Mashed Grain
CaraPils/Dextrine– 1.5°L 2.00 lbs 1.036 1.50 Mashed Grain
Corn, Flaked 2.00 lbs 1.037 1.00 Mashed Grain
Rice hulls 1.00 lb
Mash Rest Profile
Rest Temperature Time Type Details
Dough-In 90°F 10 min Initial Strike Mash-in with 26.2 qts of water at 90°F
Acid Rest 100°F 10 min Temperature Increase mash temperature to 100°F
Beta-Glucan Rest 108°F 5 min Temperature Increase mash temperature to 108°F
Protein Rest 122°F 10 min Temperature Increase mash temperature to 122°F
Limit Dextrinase 144°F 10 min Temperature Increase mash temperature to 144°F
Beta-Amylase Rest 147°F 20 min Temperature Increase mash temperature to 147°F
Saccharification (Full Body) 154°F 25 min Temperature Increase mash temperature to 154°F
Mash Out 170°F 10 min Temperature Increase mash temperature to 170°F
Fly sparge with 33.8 qts of water at 170°F
Hop Bill
Hop Name Time Added Weight AA% Type
Comet 60 min 1.00 oz 11.0% Leaf Hop
Willamette 30 min 1.00 oz 4.8% Leaf Hop
Willamette 10 min 1.00 oz 4.8% Leaf Hop
Willamette 0 min 1.00 oz 4.8% Leaf Hop
Yeast Details
Yeast Strain Quantity Attenuation Flocculation
WY1764PC Wyeast Rogue Pacman 2.5 liter starter 75 Medium– High
Dates
4/19/18 Brew Date
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