jbock220
Well-Known Member
I'm looking for feedback. I have a lot of research, but not too many batches under my belt. Thanks for any help.
11.00 gal (Brewer's Friend) London Malty Custom Water
14.54 g Chalk (Mash 60.0 mins)
4.85 g Salt (Mash 60.0 mins)
3.63 g Baking Soda (Mash 60.0 mins)
1.62 g Gypsum (Calcium Sulfate) (Mash 60.0 mins)
20 lbs Golden Promise (Simpsons) (2.0 SRM) Grain 6 75.5 %
2 lbs Chocolate (Dingemans) (340.0 SRM) Grain 7 7.5 %
1 lbs Carafa II (Weyermann) (415.0 SRM) Grain 8 3.8 %
1 lbs Carawheat (Weyermann) (50.0 SRM) Grain 9 3.8 %
1 lbs Oats, Flaked (1.0 SRM) Grain 10 3.8 %
12.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 11 2.8 %
12.0 oz Honey Malt (Gambrinus) (25.0 SRM) Grain 12 2.8 %
4.00 oz Goldings, East Kent [5.00 %] - First Wort 60.0 min (30.4 IBUs)
2.00 oz Goldings, East Kent [5.00 %] - Aroma Steep 0.0 min (14 0.0 IBUs)
1.00 lb Lactose (Boil 0.0 mins)
1.0 pkg British Ale (White Labs #WLP005)
1.0 pkg Whitbread Ale (Wyeast Labs #1099)
7.33 oz Cocoa Nibs (Secondary 0.0 mins)
6.60 oz Chocolate Extract (Secondary 0.0 mins)
6.00 oz Vanilla Extract (Secondary 0.0 mins)
7.70 oz Cherry Extract (Bottling 5.0 mins)
The 2 yeasts are because I'll brew 10 gallons and split it into 2 fives for ferment.
Est Original Gravity: 1.064 SG
Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.020 SG
Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.8 %
Bitterness: 30.4 IBUs Calories: 151.6 kcal/12oz
Est Color: 36.4 SRM
Mash Profile
Mash Name: Single Infusion, Full Body,
Batch Sparge
Total Grain Weight: 26 lbs 8.0 oz
Sparge Water: 9.07 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
Add 36.33 qt of water at 167.2 F
156.0 F 45 min, Sparge Step: Batch sparge with 2 steps (1.59gal, 7.49gal) of 168.0 F water
Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 8.90 oz Carbonation Used: Bottle with 8.90 oz Honey
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
11.00 gal (Brewer's Friend) London Malty Custom Water
14.54 g Chalk (Mash 60.0 mins)
4.85 g Salt (Mash 60.0 mins)
3.63 g Baking Soda (Mash 60.0 mins)
1.62 g Gypsum (Calcium Sulfate) (Mash 60.0 mins)
20 lbs Golden Promise (Simpsons) (2.0 SRM) Grain 6 75.5 %
2 lbs Chocolate (Dingemans) (340.0 SRM) Grain 7 7.5 %
1 lbs Carafa II (Weyermann) (415.0 SRM) Grain 8 3.8 %
1 lbs Carawheat (Weyermann) (50.0 SRM) Grain 9 3.8 %
1 lbs Oats, Flaked (1.0 SRM) Grain 10 3.8 %
12.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 11 2.8 %
12.0 oz Honey Malt (Gambrinus) (25.0 SRM) Grain 12 2.8 %
4.00 oz Goldings, East Kent [5.00 %] - First Wort 60.0 min (30.4 IBUs)
2.00 oz Goldings, East Kent [5.00 %] - Aroma Steep 0.0 min (14 0.0 IBUs)
1.00 lb Lactose (Boil 0.0 mins)
1.0 pkg British Ale (White Labs #WLP005)
1.0 pkg Whitbread Ale (Wyeast Labs #1099)
7.33 oz Cocoa Nibs (Secondary 0.0 mins)
6.60 oz Chocolate Extract (Secondary 0.0 mins)
6.00 oz Vanilla Extract (Secondary 0.0 mins)
7.70 oz Cherry Extract (Bottling 5.0 mins)
The 2 yeasts are because I'll brew 10 gallons and split it into 2 fives for ferment.
Est Original Gravity: 1.064 SG
Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.020 SG
Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.8 %
Bitterness: 30.4 IBUs Calories: 151.6 kcal/12oz
Est Color: 36.4 SRM
Mash Profile
Mash Name: Single Infusion, Full Body,
Batch Sparge
Total Grain Weight: 26 lbs 8.0 oz
Sparge Water: 9.07 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
Add 36.33 qt of water at 167.2 F
156.0 F 45 min, Sparge Step: Batch sparge with 2 steps (1.59gal, 7.49gal) of 168.0 F water
Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 8.90 oz Carbonation Used: Bottle with 8.90 oz Honey
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F