Type: All Grain
Batch Size: 5.50 gal
Boil Size: 6.53 gal
Boil Time: 60 min
End of Boil Vol: 5.73 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Single Stage
Date: 13 Apr 2020
Brewer: Mike Young
Asst Brewer:
Equipment: My Equipment
Efficiency: 85.00 %
Est Mash Efficiency: 85.0 %
Taste Rating: 30.0
Taste Notes:
Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
8 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
1 |
88.9 % |
|
1 lbs |
White Wheat Malt (2.4 SRM) |
Grain |
2 |
11.1 % |
|
0.50 oz |
Magnum [12.40 %] - Boil 60.0 min |
Hop |
3 |
22.5 IBUs |
|
1.00 oz |
Hallertau Blanc (2018 H47) [9.90 %] - Boil 0.0 min |
Hop |
4 |
0.0 IBUs |
|
1.0 pkg |
SafAle German Ale (DCL/Fermentis #K-97) [23.66 ml] |
Yeast |
5 |
- |
|
0.50 oz |
Hallertau Blanc (2018 H47) [9.90 %] - Dry Hop 7.0 Days |
Hop |
6 |
0.0 IBUs |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.052 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.5 %
Bitterness: 22.5 IBUs
Est Color: 3.4 SRM
Measured Original Gravity: 1.052 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 5.5 %
Calories: 172.0 kcal/12oz
Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge
Sparge Water: 4.61 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.72
Measured Mash PH: 5.20
Total Grain Weight: 9 lbs
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 12.00 qt of water at 158.4 F |
148.0 F |
75 min |
Sparge: Batch sparge with 3 steps (0.26gal, 2.18gal, 2.18gal) 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
4/13/2020 - Brew Day - Mashed on the lower side (146) to promote a dry and crisp finsih. Chilled to 70 degrees and pitched yeast. Planning on fermenting cool in the basement in the low 60s.
4/30/2020 - added .5 oz Hallertau Blanc hops to primary and brought fermenter upstairs to finish out warmer since it still had a thick layer of krausen on top.
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