Type: All Grain
Batch Size: 5.00 gal
Boil Size: 6.17 gal
Boil Time: 60 min
End of Boil Vol: 5.47 gal
Final Bottling Vol: 4.75 gal
Fermentation: Ale, Single Stage
Date: 25 Jul 2022
Brewer: Mike Young
Asst Brewer:
Equipment: Mike's Brewzilla 35L
Efficiency: 75.00 %
Est Mash Efficiency: 78.8 %
Taste Rating: 30.0
Taste Notes:
Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
Volume |
|
2.0 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
1 |
1.4 % |
0.01 gal |
|
6 lbs |
Pale Malt (2 Row-Briess) (1.8 SRM) |
Grain |
2 |
65.8 % |
0.47 gal |
|
3 lbs |
Pilsner (2 Row) Bestmaltz (2.0 SRM) |
Grain |
3 |
32.9 % |
0.23 gal |
|
1.00 tbsp |
Calcium Chloride (Boil) |
Water Agent |
4 |
- |
- |
|
5.0 pkg |
Lactobacillus Plantarum (Swanson Probiotics #1) [124.21 ml] |
Yeast |
5 |
- |
- |
|
1.0 pkg |
Bananza Ale (Omega #OYL-400) |
Yeast |
6 |
- |
- |
|
1.00 oz |
El Dorado (2020 YVH) [12.70 %] - 3.0 Days Into Primary for 10.0 Days |
Hop |
7 |
0.0 IBUs |
- |
|
1.00 oz |
El Dorado (2020 YVH) [12.70 %] - 7.0 Days Into Primary for 5.0 Days |
Hop |
8 |
0.0 IBUs |
- |
|
1.00 oz |
Sabro (2021 YVH) [13.80 %] - 7.0 Days Into Primary for 5.0 Days |
Hop |
9 |
0.0 IBUs |
- |
|
0.13 oz |
LorAnn Pineapple Extract (Bottling) |
Flavor |
10 |
- |
- |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.049 SG
Est Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 4.2 %
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: 2.26 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 2.0 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 20.00 qt of water at 163.0 F |
156.0 F |
60 min |
Sparge: Batch sparge with 2 steps (Drain mash tun , 3.08gal) 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
7/25/2022 - Brew Day - Mashed 30 minutes at 156 degrees. Sparged & boiled for 60 minutes. Chilled to 85 degrees (meant to add at 95, but I chilled too fast) and added 5 capsules of Lacto P. Transferred to fermenter and will let sit 2-3 days before adding saved Omega Bananza yeast.
7/28/2022 - 9am - Added saved Bananza yeast, mixed in, and added 1 oz El Dorado. Per Omega Yeast support, I also put on a heat belt to try to raise the fermentation temperature. Next time I also need to underpitch the yeast and not aerate to create stress that results in more banana flavors to develop.
8/2/2022 - Added 1oz El Dorado & Sabro hops.
8/7/2022 - Kegged and added 1 vial of LorAnn pineapple extract to the keg. I didn't taste after adding, but I can always add more after carbonation if needed. There was not very much banana, which is kind of a bummer considering I put a heat belt on the fermenter and it got up into the upper 70s or lower 80s for several days. I will likely continue to use the Bananza yeast on my sours and not worry about getting a lot of Banana flavor out of it until my svaed yeast is gone.
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