Type: All Grain
Batch Size: 225.00 l
Boil Size: 240.00 l
Boil Time: 60 min
End of Boil Vol: 235.00 l
Final Bottling Vol: 225.00 l
Fermentation: My Aging Profile
Date: 29 Apr 2015
Brewer: PC
Asst Brewer:
Equipment: WL Large system
Efficiency: 82.40 %
Est Mash Efficiency: 86.1 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt |
Name |
Type |
# |
%/IBU |
40.00 kg |
Brewers Malt 2-Row (Briess) (1.8 SRM) |
Grain |
1 |
74.1 % |
7.00 kg |
Carabrown Malt (Briess) (55.0 SRM) |
Grain |
2 |
13.0 % |
3.00 kg |
Honey Malt (Gambrinus) (25.0 SRM) |
Grain |
3 |
5.6 % |
2.00 kg |
Chocolate (Briess) (350.0 SRM) |
Grain |
4 |
3.7 % |
1.00 kg |
Barley, Flaked (Briess) (1.7 SRM) |
Grain |
5 |
1.9 % |
1.00 kg |
Extra Special (Briess) (130.0 SRM) |
Grain |
6 |
1.9 % |
300.00 g |
East Kent Goldings (EKG) [5.00 %] - Boil 60.0 min |
Hop |
7 |
15.5 IBUs |
250.00 g |
East Kent Goldings (EKG) [5.00 %] - Boil 30.0 min |
Hop |
8 |
9.9 IBUs |
1.0 pkg |
Bedford British Ale (White Labs #WLP006) [35.49 ml] |
Yeast |
9 |
- |
1.0 pkg |
California Ale (White Labs #WLP001) [35.49 ml] |
Yeast |
10 |
- |
1.0 pkg |
Cry Havoc (White Labs #WLP862) [35.49 ml] |
Yeast |
11 |
- |
1.0 pkg |
Edinburgh Ale (White Labs #WLP028) [35.49 ml] |
Yeast |
12 |
- |
Gravity, Alcohol Content and Color
Est Original Gravity: 13.607 Plato
Est Final Gravity: 3.401 Plato
Estimated Alcohol by Vol: 5.5 %
Bitterness: 25.5 IBUs
Est Color: 21.4 SRM
Measured Original Gravity: 13.600 Plato
Measured Final Gravity: 2.564 Plato
Actual Alcohol by Vol: 6.0 %
Calories: 517.9 kcal/l
Mash Profile
Mash Name: My Mash
Sparge Water: 294.08 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Total Grain Weight: 54.00 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20
Sparge: Fly sparge with 294.08 l water at 75.6 C
Mash Notes:
Carbonation and Storage
Carbonation Type: Bottle
Pressure/Weight: 1323.45 g
Keg/Bottling Temperature: 21.1 C
Fermentation: My Aging Profile
Volumes of CO2: 2.3
Carbonation Used: Bottle with 1323.45 g Corn Sugar
Age for: 7.00 days
Storage Temperature: 18.3 C
Notes
Created with BeerSmith