Type: Extract
Batch Size: 5.00 gal
Boil Size: 5.28 gal
Boil Time: 5 min
End of Boil Vol: 5.21 gal
Final Bottling Vol: 4.50 gal
Fermentation: Ale, Single Stage
Date: 16 Nov 2020
Brewer: Mike Young
Asst Brewer:
Equipment: My Equipment
Efficiency: 78.00 %
Est Mash Efficiency: 0.0 %
Taste Rating: 30.0
Taste Notes:
Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
4 lbs |
Sugar, Table (Sucrose) (1.0 SRM) |
Sugar |
1 |
100.0 % |
|
1.00 tbsp |
Lemon Juice (Boil 0.0 mins) |
Flavor |
2 |
- |
|
2.0 pkg |
Lalvin EC-1118 (Lallemand - Lalvin #EC-1118) [23.66 ml] |
Yeast |
3 |
- |
|
2.00 tsp |
Yeast Energizer (Primary 3.0 days) |
Other |
4 |
- |
|
1.00 tbsp |
Yeast Nutrient (Primary 3.0 days) |
Other |
5 |
- |
|
6.50 oz |
Apricot Extract (Bottling 5.0 mins) |
Flavor |
6 |
- |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.037 SG
Est Final Gravity: 0.991 SG
Estimated Alcohol by Vol: 5.9 %
Bitterness: 0.0 IBUs
Est Color: 1.3 SRM
Measured Original Gravity: 1.037 SG
Measured Final Gravity: 1.000 SG
Actual Alcohol by Vol: 4.8 %
Calories: 116.6 kcal/12oz
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge
Sparge Water: 2.98 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.72
Measured Mash PH: 5.20
Total Grain Weight: 4 lbs
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Sparge: If steeping, remove grains, and prepare to boil wort
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
"Brew" Day - Heated 2 gallons of water, 1/2 crushed campden tablet, and 4lbs of table sugar to a boil. Boiled for 5 minutes, turned off the heat and added 1TB yeast nutrient, 1TB Lemon Juice, and 2 tsp Yeast Energizer. Chilled in the sink in a water bath until temp was 85 degrees & added 1 TB lemon juice. Poured into a sanitized fermenter & added yeast. Left in the basement to ferment in the mid to upper 60's. Didn't take a gravity reading, but should be around 1.037 based on what Beersmith lists.
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