Type: All Grain
Batch Size: 5.50 gal
Boil Size: 6.53 gal
Boil Time: 60 min
End of Boil Vol: 5.99 gal
Final Bottling Vol: 5.25 gal
Fermentation: Ale, Two Stage
Date: 23 Jul 2016
Brewer: John Drake
Asst Brewer:
Equipment: My Setup
Efficiency: 70.00 %
Est Mash Efficiency: 73.2 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
10.00 lb Pale Ale Malt, Northwestern (Great Western) (4.1 SRM) Grain 1 45.5 %
10.00 lb Vienna Malt (Great Western) (3.5 SRM) Grain 2 45.5 %
1.00 lb Brown Malt (65.0 SRM) Grain 3 4.5 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 4.5 %
1.00 oz Cascade [5.50 %] - Boil 60.0 min Hop 5 12.7 IBUs
1.00 oz Centennial [10.00 %] - Boil 60.0 min Hop 6 23.0 IBUs
1.00 oz Chinook [13.00 %] - Boil 60.0 min Hop 7 29.9 IBUs
1.00 oz Cascade [5.50 %] - Boil 20.0 min Hop 8 7.7 IBUs
1.00 oz Hallertauer [4.80 %] - Boil 10.0 min Hop 9 4.0 IBUs
0.50 oz Cascade [5.50 %] - Boil 10.0 min Hop 10 2.3 IBUs
1.0 pkg Scottish Ale (Wyeast Labs #1728) [124.21 ml] Yeast 11 -
1.10 tsp Yeast Nutrient (Primary 3.0 days) Other 12 -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.102 SG
Est Final Gravity: 1.025 SG
Estimated Alcohol by Vol: 10.3 %
Bitterness: 79.5 IBUs
Est Color: 15.9 SRM
Measured Original Gravity: 1.080 SG
Measured Final Gravity: 1.020 SG
Actual Alcohol by Vol: 7.9 %
Calories: 275.9 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 2.29 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.57
Measured Mash PH: 5.20
Total Grain Weight: 22.00 lb
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 28.50 qt of water at 162.5 F 150.0 F 75 min

Sparge: Fly sparge with 2.29 gal water at 168.0 F
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: 4.12 oz
Keg/Bottling Temperature: 70.0 F
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Bottle with 4.12 oz Corn Sugar
Age for: 30.00 days
Storage Temperature: 65.0 F

Notes

Strong Ale Batch 16D

Partygyle Fresh hop Red Ale 16E

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