Type: All Grain Date: 1/16/2014
Batch Size (fermenter): 5.00 gal Brewer:
Boil Size: 6.52 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
End of Boil Volume 5.98 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 4.60 gal Est Mash Efficiency 84.2 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 69.6 %
1 lbs 8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 13.0 %
8.0 oz Carafoam (2.0 SRM) Grain 3 4.3 %
8.0 oz Melanoiden Malt (20.0 SRM) Grain 4 4.3 %
1 lbs Honey [Boil for 60 min](1.0 SRM) Sugar 6 8.7 %
1.00 oz Crystal [3.50 %] - Boil 60.0 min Hop 5 11.1 IBUs
1.00 oz Cascade [5.50 %] - Boil 30.0 min Hop 7 13.4 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
1.00 oz Cascade [5.50 %] - Boil 15.0 min Hop 9 8.7 IBUs
0.50 oz Cascade [5.50 %] - Dry Hop 9.0 Days Hop 10 0.0 IBUs
Beer Profile
Est Original Gravity: 1.061 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.4 % Actual Alcohol by Vol: 4.7 %
Bitterness: 33.2 IBUs Calories: 151.6 kcal/12oz
Est Color: 11.9 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 11 lbs 8.0 oz
Sparge Water: 4.60 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 13.13 qt of water at 164.8 F 153.0 F 60 min
Sparge Step: Batch sparge with 2 steps (1.26 gallons, 4.09 gallons ) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 3.61 oz Carbonation Used: Bottle with 3.61 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Notes
Created with BeerSmith
Batch Size (fermenter): 5.00 gal Brewer:
Boil Size: 6.52 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
End of Boil Volume 5.98 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 4.60 gal Est Mash Efficiency 84.2 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 69.6 %
1 lbs 8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 13.0 %
8.0 oz Carafoam (2.0 SRM) Grain 3 4.3 %
8.0 oz Melanoiden Malt (20.0 SRM) Grain 4 4.3 %
1 lbs Honey [Boil for 60 min](1.0 SRM) Sugar 6 8.7 %
1.00 oz Crystal [3.50 %] - Boil 60.0 min Hop 5 11.1 IBUs
1.00 oz Cascade [5.50 %] - Boil 30.0 min Hop 7 13.4 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
1.00 oz Cascade [5.50 %] - Boil 15.0 min Hop 9 8.7 IBUs
0.50 oz Cascade [5.50 %] - Dry Hop 9.0 Days Hop 10 0.0 IBUs
Beer Profile
Est Original Gravity: 1.061 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.4 % Actual Alcohol by Vol: 4.7 %
Bitterness: 33.2 IBUs Calories: 151.6 kcal/12oz
Est Color: 11.9 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 11 lbs 8.0 oz
Sparge Water: 4.60 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 13.13 qt of water at 164.8 F 153.0 F 60 min
Sparge Step: Batch sparge with 2 steps (1.26 gallons, 4.09 gallons ) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 3.61 oz Carbonation Used: Bottle with 3.61 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Notes
Created with BeerSmith
