Type: All Grain
Batch Size: 5.50 gal
Boil Size: 6.13 gal
Boil Time: 30 min
End of Boil Vol: 5.73 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Single Stage
Date: 23 Feb 2020
Brewer: Mike Young
Asst Brewer:
Equipment: My Equipment
Efficiency: 82.00 %
Est Mash Efficiency: 82.0 %
Taste Rating: 30.0
Taste Notes:
Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
0.50 tsp |
Baking Soda (Mash 60.0 mins) |
Water Agent |
1 |
- |
|
0.50 tsp |
Chalk (Mash 60.0 mins) |
Water Agent |
2 |
- |
|
8 lbs 8.0 oz |
Pale Malt (2 Row) (1.8 SRM) |
Grain |
3 |
73.9 % |
|
1 lbs |
Chocolate Malt (350.0 SRM) |
Grain |
4 |
8.7 % |
|
1 lbs |
Oats, Flaked (toasted) (1.0 SRM) |
Grain |
5 |
8.7 % |
|
8.0 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
6 |
4.3 % |
|
8.0 oz |
Special B Malt (180.0 SRM) |
Grain |
7 |
4.3 % |
|
1.00 oz |
Belma [7.00 %] - Boil 60.0 min |
Hop |
8 |
22.3 IBUs |
|
1.0 pkg |
Safale American (DCL/Fermentis #US-05) [50.28 ml] |
Yeast |
9 |
- |
|
4.00 oz |
Cocoa Nibs (Primary 5.0 days) |
Spice |
10 |
- |
|
1.00 oz |
Peanut Butter Extract (Bottling 0.0 mins) |
Flavor |
11 |
- |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.060 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.0 %
Bitterness: 22.3 IBUs
Est Color: 31.8 SRM
Measured Original Gravity: 1.060 SG
Measured Final Gravity: 1.018 SG
Actual Alcohol by Vol: 5.5 %
Calories: 203.5 kcal/12oz
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge
Sparge Water: 3.51 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.44
Measured Mash PH: 5.20
Total Grain Weight: 11 lbs 8.0 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps
|
Name |
Description |
Step Temperature |
Step Time |
|
Mash In |
Add 16.00 qt of water at 164.7 F |
154.0 F |
30 min |
Sparge: Batch sparge with 3 steps (Drain mash tun , 1.76gal, 1.76gal) 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: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Single Stage
Fermenter:
Volumes of CO2: 2.3
Carbonation Est: Keg with 12.54 PSI
Carbonation (from Meas Vol): Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F
Notes
2/23/2020 - Brew Day - toasted 1lb of oats in a skillet on the stove for about 10-15 minutes until they smelled toasted. Had to stir and shake them a lot to prevent scorching, which I had happen once that caused kind of a burnt popcorn kind of smell, but only a few oats looked on the darker side. Did a Short & Shoddy process on this batch with a 30 minute mash and 30 minute boil. I plan to add vodka-soaked cocoa nibs to the primary after fermention completes and PB extract at kegging.
4/20/2020 - Blew the keg during an IBU virtual meeting. Great flavor and aroma! It was harder to pick up on the toasted oats in the recipe, but the PB was very well balanced with the grain/malt.
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