Type: All Grain
Batch Size: 40.00 l
Boil Size: 43.49 l
Boil Time: 60 min
End of Boil Vol: 41.60 l
Final Bottling Vol: 40.00 l
Fermentation: Ale, Two Stage
Date: 10 May 2015
Brewer: Tim Gorman
Asst Brewer:
Equipment: Burning Barrel Brewery
Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
4.75 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 65.5 %
1.00 kg Munich Malt (17.7 EBC) Grain 2 13.8 %
0.50 kg Carafoam (3.9 EBC) Grain 3 6.9 %
0.50 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 4 6.9 %
0.50 kg Rye Malt (9.3 EBC) Grain 5 6.9 %
36.00 g Chinook [11.70 %] - Boil 60.0 min Hop 6 27.3 IBUs
24.00 g Mt. Hood [5.40 %] - Boil 30.0 min Hop 7 6.5 IBUs
2.00 Items Irish Moss (Boil 10.0 mins) Fining 8 -
24.00 g Mt. Hood [5.40 %] - Boil 1.0 min Hop 9 0.4 IBUs
2.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] Yeast 10 -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.040 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 3.9 %
Bitterness: 34.1 IBUs
Est Color: 14.0 EBC
Measured Original Gravity: 1.040 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 3.9 %
Calories: 370.3 kcal/l

Mash Profile

Mash Name: Double Infusion, Medium Body
Sparge Water: 25.04 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Total Grain Weight: 7.25 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Protein Rest Add 13.61 l of water at 55.6 C 50.0 C 30 min
Saccharification Add 12.10 l of water at 89.2 C 66.7 C 30 min

Sparge: Fly sparge with 25.04 l water at 75.6 C
Mash Notes: Double step infusion - for medium body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 62.18 KPA
Keg/Bottling Temperature: 7.2 C
Fermentation: Ale, Two Stage
Volumes of CO2: 2.0
Carbonation Used: Keg with 62.18 KPA
Age for: 30.00 days
Storage Temperature: 18.3 C

Notes

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