Type: All Grain
Batch Size: 240.00 l
Boil Size: 270.00 l
Boil Time: 60 min
End of Boil Vol: 260.00 l
Final Bottling Vol: 240.00 l
Fermentation: Ale, White Labs Profile Friday brew
Date: 12 Jun 2014
Brewer: JK
Asst Brewer:
Equipment: WL Large system
Efficiency: 81.50 %
Est Mash Efficiency: 84.9 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
88 lbs 3.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 72.7 %
11 lbs 0.4 oz Victory Malt (25.0 SRM) Grain 2 9.1 %
6 lbs 9.8 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 5.5 %
6 lbs 9.8 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4 5.5 %
4 lbs 6.5 oz Chocolate Malt (350.0 SRM) Grain 5 3.6 %
4 lbs 6.5 oz Roasted Barley (300.0 SRM) Grain 6 3.6 %
6.53 oz Columbus (Tomahawk) [16.30 %] - Boil 60.0 min Hop 7 30.3 IBUs
7.05 oz Goldings, East Kent [5.60 %] - Boil 30.0 min Hop 8 8.7 IBUs
7.05 oz Goldings, East Kent [5.60 %] - Boil 10.0 min Hop 9 4.1 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 13.442 Plato
Est Final Gravity: 4.202 Plato
Estimated Alcohol by Vol: 5.0 %
Bitterness: 43.0 IBUs
Est Color: 25.4 SRM
Measured Original Gravity: 14.500 Plato
Measured Final Gravity: 2.564 Plato
Actual Alcohol by Vol: 6.5 %
Calories: 555.9 kcal/l

Mash Profile

Mash Name: Single Infusion, Full Body
Sparge Water: 74.27 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Total Grain Weight: 121 lbs 4.1 oz
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 143.44 l of water at 75.7 C 68.9 C 45 min
Mash Out Add 57.37 l of water at 94.7 C 75.6 C 10 min

Sparge: Fly sparge with 74.27 l water at 75.6 C
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 49.80 oz
Keg/Bottling Temperature: 21.1 C
Fermentation: Ale, White Labs Profile Friday brew
Volumes of CO2: 2.3
Carbonation Used: Bottle with 49.80 oz Corn Sugar
Age for: 5.00 days
Storage Temperature: 2.2 C

Notes

Created with BeerSmith