Type: All Grain
Batch Size: 5.00 gal
Boil Size: 5.82 gal
Boil Time: 30 min
End of Boil Vol: 5.47 gal
Final Bottling Vol: 4.75 gal
Fermentation: Ale, Single Stage
Date: 24 Nov 2021
Brewer: Mike Young
Asst Brewer:
Equipment: Brewzilla 35L
Efficiency: 75.00 %
Est Mash Efficiency: 78.7 %
Taste Rating: 30.0
Taste Notes:
Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
Volume |
|
4.0 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
1 |
1.9 % |
0.03 gal |
|
5 lbs |
Pale Malt (2 Row-Briess) (1.8 SRM) |
Grain |
2 |
38.8 % |
0.39 gal |
|
3 lbs |
White Wheat Malt (Rahr) (2.4 SRM) |
Grain |
3 |
23.3 % |
0.23 gal |
|
4.0 oz |
Oats, Flaked (1.0 SRM) |
Grain |
4 |
1.9 % |
0.02 gal |
|
5.0 pkg |
Lactobacillus Plantarum (Swanson Probiotics #1) [124.21 ml] |
Yeast |
5 |
- |
- |
|
1.0 pkg |
Cali Dry American (Cellar Science #Cali) [50.28 ml] |
Yeast |
6 |
- |
- |
|
2.00 oz |
Cascade (2020 AiH) [1.10 %] - 2.0 Days Into Primary for 7.0 Days |
Hop |
7 |
0.0 IBUs |
- |
|
4 lbs 6.4 oz |
Aseptic Peach Puree [Secondary] (0.0 SRM) |
Adjunct |
8 |
34.1 % |
0.36 gal |
|
4.00 oz |
Amoertti Peach Extract (Bottling 5.0 mins) |
Flavor |
9 |
- |
- |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.046 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 4.0 %
Bitterness: 0.0 IBUs
Est Color: 3.3 SRM
Measured Original Gravity: 1.050 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 5.3 %
Calories: 165.2 kcal/12oz
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge
Sparge Water: 2.34 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.72
Measured Mash PH: 5.20
Total Grain Weight: 12 lbs 14.4 oz
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 18.00 qt of water at 158.9 F |
152.0 F |
60 min |
Sparge: Batch sparge with 2 steps (Drain mash tun , 2.91gal) 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
11/23/2021 - Brew Day - Boil for 30 minutes without any hop additions & chill to 100 degrees. Pour in 5 capsuls of Lacto Plantarum and continue chilling to 75 degrees. Pour into fermenter as normal and leave in the basement overnight. Plan to taste over the next day or two and determine when to pitch yeast.
11/26/2021 - Pitched Cali Dry at 6pm (around 48 hours after pitching lacto) and aerated.
12/2/2021 - Added peach puree and transfered to another fermenter to mix. Puree looked a bit brown/oxidized, but it tasted fine overall. Maybe not as bright as the first batch I used. I used a metal spoon to help mix in the fruit puree and may stir it up once a day or so to make sure it stays mixed in. Didn't sample at this point, but there was still a layer of krausen on top, which is what I wanted to help ferment the peach.
?/?/2021 - Kegged - FG=1.010 - Pleasant tartness with a nice peach aroma & flavor.
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