Type: All Grain
Batch Size: 5.75 gal
Boil Size: 6.39 gal
Boil Time: 30 min
End of Boil Vol: 5.99 gal
Final Bottling Vol: 5.25 gal
Fermentation: Ale, Single Stage
Date: 05 Jan 2021
Brewer: Mike Young
Asst Brewer:
Equipment: My Equipment
Efficiency: 80.00 %
Est Mash Efficiency: 80.0 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt |
Name |
Type |
# |
%/IBU |
Volume |
4 lbs |
Pale Malt (2 Row-Victory) (1.8 SRM) |
Grain |
1 |
40.0 % |
0.31 gal |
4 lbs |
White Wheat Malt (Rahr) (2.4 SRM) |
Grain |
2 |
40.0 % |
0.31 gal |
1 lbs |
Briess Toasted Oat Malt (1.0 SRM) |
Grain |
3 |
10.0 % |
0.08 gal |
1 lbs |
Oats, Flaked (1.0 SRM) |
Grain |
4 |
10.0 % |
0.08 gal |
1.00 oz |
Azacca (2019) [13.00 %] - Boil 3.0 min |
Hop |
5 |
5.5 IBUs |
- |
1.00 oz |
Mosaic (2019) [11.40 %] - Boil 3.0 min |
Hop |
6 |
4.8 IBUs |
- |
1.00 oz |
Azacca (2019) [13.00 %] - Boil 0.0 min |
Hop |
7 |
0.0 IBUs |
- |
1.00 oz |
Mosaic (2019) [11.40 %] - Boil 0.0 min |
Hop |
8 |
0.0 IBUs |
- |
1.0 pkg |
British Ale V (Omega Yeast #OYL-011) |
Yeast |
9 |
- |
- |
3.30 lb |
Mango Puree (Secondary 14.0 days) |
Other |
10 |
- |
- |
1.00 oz |
Azacca (2019) [13.00 %] - 3.0 Days Before Bottling for 7.0 Days |
Hop |
11 |
0.0 IBUs |
- |
1.00 oz |
Mosaic (2019) [11.40 %] - 3.0 Days Before Bottling for 7.0 Days |
Hop |
12 |
0.0 IBUs |
- |
4.00 oz |
Mango Extract (Bottling 5.0 mins) |
Flavor |
13 |
- |
- |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.052 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.6 %
Bitterness: 10.2 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, Medium Body, Batch Sparge
Sparge Water: 4.09 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.72
Measured Mash PH: 5.20
Total Grain Weight: 10 lbs
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition: None
Sparge Acid Addition: None
Mash Steps
Name |
Description |
Step Temperature |
Step Time |
Mash In |
Add 14.00 qt of water at 162.4 F |
152.0 F |
60 min |
Sparge: Batch sparge with 3 steps (Drain mash tun , 2.13gal, 2.13gal) 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
1/5/2021 - Brew Day - Did a quicker mash and boil on this batch. Added a couple hop pellets at the beginning of the poil, but the rest of the hops were added the last 3 minutes of the boil. Chilled to around 74 degrees and pitched yeast.
1/17/2021 - Transfererd onto the mango puree and 1oz each of Mosaic & Azacca. I allowed the siphon tip to go all the way to the bottom to pick up some yeast to help chew through the sugar of the mango puree. Hopefully I get some interesting bio-transformation character from the hops since there will be some additional fermentation going on. NOTE: Since my Better Bottles are only 5 gallons, I decided to transfer into a standard brew bucket since the Omega British Ale V yeast tends to be very active and climb up the fermenter wall. I may need to look at a 6 gallon BB or other PET fermenter for future batches like this.
1/22/2021 - kegged - FG=1.010 - Fruity hop aroma & flavor up front. Slight bit of fruity mango notes, but not very strong. Put in the kegerator right away at 10 psi since we were leaving for vacation for a week.
2/1/2021 - Tasted after the keg carbed while we were on vacation. The hop flavor and aroma are great with a little lingering bitterness, but there wasn't much mango flavor or aroma. I decided to add the additional 2 oz of mango extract to the keg, pressurize, and shake it up. Hopefully this will rouind out the fruit flavor to balance the hops.
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