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: 09 Mar 2023
Brewer: Mike Young
Asst Brewer:
Equipment: Mike's Brewzilla 35L
Efficiency: 75.00 %
Est Mash Efficiency: 78.7 %
Taste Rating: 30.0
Taste Notes:
Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
Volume |
|
0.50 tsp |
Baking Soda (Mash) |
Water Agent |
1 |
- |
- |
|
0.50 tsp |
Chalk (Mash) |
Water Agent |
2 |
- |
- |
|
2.0 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
3 |
1.2 % |
0.01 gal |
|
5 lbs |
Pale Malt (2 Row-Briess) (1.8 SRM) |
Grain |
4 |
47.1 % |
0.39 gal |
|
2 lbs |
Munich Malt (Briess Bonlander - 10L) (10.0 SRM) |
Grain |
5 |
18.8 % |
0.16 gal |
|
1 lbs |
Chocolate Malt (350.0 SRM) |
Grain |
6 |
9.4 % |
0.08 gal |
|
1 lbs |
Oats, Flaked (toasted) (1.0 SRM) |
Grain |
7 |
9.4 % |
0.08 gal |
|
1 lbs |
White Wheat Malt (Briess) (2.4 SRM) |
Grain |
8 |
9.4 % |
0.08 gal |
|
8.0 oz |
Roasted Barley (300.0 SRM) |
Grain |
9 |
4.7 % |
0.04 gal |
|
0.50 oz |
Millenium (IBU Raffle) [15.80 %] - Boil 60.0 min |
Hop |
10 |
29.2 IBUs |
- |
|
1.0 pkg |
Cali Dry American (Cellar Science #Cali) [50.28 ml] |
Yeast |
11 |
- |
- |
|
1.0 pkg |
Safale American (DCL/Fermentis #US-05) [50.28 ml] |
Yeast |
12 |
- |
- |
|
2.00 Items |
Vanilla Bean (Secondary) |
Spice |
13 |
- |
- |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.055 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.5 %
Bitterness: 29.2 IBUs
Est Color: 35.5 SRM
Measured Original Gravity: 1.056 SG
Measured Final Gravity: 1.012 SG
Actual Alcohol by Vol: 5.8 %
Calories: 186.8 kcal/12oz
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge
Sparge Water: 1.94 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.62
Measured Mash PH: 5.20
Total Grain Weight: 10 lbs 10.0 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 22.00 qt of water at 162.3 F |
155.0 F |
30 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
3/9/2023 - Brew Day - Toasted the oats in a pan on the stove until they smlled like cookies. I didn't crush the oats as I usually do because I had already crushed the rest of the grains before, but it seems like that didn't effect my OG. Chilled to 68 degrees and pitched last pack of Cellar Science Cali yeast as I was transferring to primary.
3/10/2023 - didn't see any activity after 24 hours, so I decided to pitch a pack in f us-05.
3/21/2023 - Transferred beer onto 2 splut & scraped vanilla beans. Also made a tincture to add at kegging with the following ingredients:
200ml Vodka
1 tsp Cinnamon
.5 tsp Nutmeg
.5 tsp Cardamom
3/29/2023 - Kegged - Estery yeast notes that were in this beer when I transferred have disappeared, so that's good. Subtle vanilla notes, but I wanted a bit more vanilla flavor, so I added about 2 tsp of Mexican vanilla extract. I also didn't want the spice character to come through too much, so I only ended up hadding half the spice tincture to the keg. I will reserve the other half to make a sinple syrup to dose in the glass if more spice is needed.
5/30/2023 - Made a simple syrup with the remaining spice tincture and ended up adding around 2/3 of that to the keg. I plan to serve this at the Iowa Craft Brew Fest, so I wanted to add a bit more spice than I would typically like so it comes through more pronounced for the festival.
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