Wee Heavy - Confluence Wort Challenge

Type: All Grain

Date: 3/14/2015

Batch Size: 3.50 gal

Brewer: Mike Young

Boil Size: 5.95 gal

Asst Brewer:

Boil Time: 120 min

Equipment: Brew Pot (8 gal) and Cooler (48 qt)

Taste Rating(out of 50): 35.0

Brewhouse Efficiency: 75.00

Taste Notes:

Ingredients

Amount Item Type % or IBU

10.00 lb Pale Malt - Rahr (3.5 SRM) Grain 85.98 %

1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 8.60 %

0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.30 %

0.13 lb Roasted Barley (500.0 SRM) Grain 1.12 %

1.00 oz Fuggles [4.40 %] (60 min) Hops 21.1 IBU

1 Pkgs Scottish Ale (Wyeast Labs #1728) Yeast-Ale

Beer Profile

Est Original Gravity: 1.089 SG

Measured Original Gravity: 1.085 SG

Est Final Gravity: 1.024 SG

Measured Final Gravity: 1.010 SG

Estimated Alcohol by Vol: 8.53 %

Actual Alcohol by Vol: 9.83 %

Bitterness: 21.1 IBU

Calories: 386 cal/pint

Est Color: 23.9 SRM

Color:

Color

Mash Profile

Mash Name: My Mash

Total Grain Weight: 11.63 lb

Sparge Water: 7.35 gal

Grain Temperature: 72.0 F

Sparge Temperature: 168.0 F

TunTemperature: 72.0 F

Adjust Temp for Equipment: FALSE

Mash PH: 5.4 PH

ERROR - All Grain/Partial Mash recipe contains no mash steps

Mash Notes:

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2)

Volumes of CO2: 2.4

Pressure/Weight: 10.2 PSI

Carbonation Used: -

Keg/Bottling Temperature: 38.0 F

Age for: 21.0 days

Storage Temperature: 60.0 F

Notes

3/14/2015 - Boiled wort for about 2.5 hours. Added hops with 60 minutes left. Ended up with about 3.5-4 gallons of wort. Pitched US-05 and 1/3 yeast cake of 1728. Put in basement overnight to ferment cool, but only at 54 the next morning, so I brought it upstairs.
4/13/15 - Kegged. A little hot, but a great malt backbone. Carbed over a couple days and the alcohol is starting to mellow out. Should be great in a few weeks.

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