Type: All Grain
Batch Size: 10.00 l
Boil Size: 23.20 l
Boil Time: 60 min
End of Boil Vol: 15.63 l
Final Bottling Vol: 7.16 l
Fermentation: Ale, Two Stage
Batch Size: 10.00 l
Boil Size: 23.20 l
Boil Time: 60 min
End of Boil Vol: 15.63 l
Final Bottling Vol: 7.16 l
Fermentation: Ale, Two Stage
Date: 29 Jan 2017
Brewer: Sarah
Asst Brewer:
Equipment: Stainless Kegs – All Grain
Efficiency: 58.00 %
Est Mash Efficiency: 87.0 %
Taste Rating: 30.0
Brewer: Sarah
Asst Brewer:
Equipment: Stainless Kegs – All Grain
Efficiency: 58.00 %
Est Mash Efficiency: 87.0 %
Taste Rating: 30.0
Taste Notes:
Amt |
Name |
Type |
# |
%/IBU |
|---|---|---|---|---|
| 32.00 l | RO Water | Water | 1 | – |
| 2.50 g | Calcium Chloride (Mash 60.0 mins) | Water Agent | 2 | – |
| 1.00 ml | Phosphoric Acid 85% (Mash 60.0 mins) | Water Agent | 3 | – |
| 3000.00 g | Maris Otter (Crisp) (7.9 EBC) | Grain | 4 | 60.6 % |
| 1750.00 g | Pale Ale Malt (Bairds) (4.9 EBC) | Grain | 5 | 35.4 % |
| 200.00 g | Crystal, Extra Dark (Simpsons) (315.2 EBC) | Grain | 6 | 4.0 % |
| 20.00 g | East Kent Goldings (EKG) [5.00 %] – Boil 60.0 min | Hop | 7 | 15.6 IBUs |
| 15.00 g | East Kent Goldings (EKG) [5.00 %] – Boil 30.0 min | Hop | 8 | 9.0 IBUs |
| 2.0 pkg | SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] | Yeast | 9 | – |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.090 SG
Est Final Gravity: 1.030 SG
Estimated Alcohol by Vol: 8.1 %
Bitterness: 24.6 IBUs
Est Color: 28.1 EBC
Est Final Gravity: 1.030 SG
Estimated Alcohol by Vol: 8.1 %
Bitterness: 24.6 IBUs
Est Color: 28.1 EBC
Measured Original Gravity: 1.080 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 9.3 %
Calories: 764.1 kcal/l
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 9.3 %
Calories: 764.1 kcal/l
Mash Profile
Mash Name: BIAB, Full Body
Sparge Water: -0.00 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.56
Measured Mash PH: 5.54
Sparge Water: -0.00 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.56
Measured Mash PH: 5.54
Total Grain Weight: 4950.00 g
Grain Temperature: 15.0 C
Tun Temperature: 15.0 C
Target Mash PH: 5.50
Mash Acid Addition: 0.6 ml Phosphoric Acid (88%)
Sparge Acid Addition:
Grain Temperature: 15.0 C
Tun Temperature: 15.0 C
Target Mash PH: 5.50
Mash Acid Addition: 0.6 ml Phosphoric Acid (88%)
Sparge Acid Addition:
Name |
Description |
Step Temperature |
Step Time |
|---|---|---|---|
| Saccharification | Add 31.22 l of water at 73.3 C | 70.0 C | 60 min |
| Mash Out | Add -0.00 l of water and heat to 77.0 C over 7 min | 77.0 C | 10 min |
Sparge: If steeping, remove grains, and prepare to boil wort
Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a full body beer profile.
Carbonation and Storage
Carbonation Type: Bottle
Pressure/Weight: 38.33 g
Keg/Bottling Temperature: 21.1 C
Fermentation: Ale, Two Stage
Fermenter:
Pressure/Weight: 38.33 g
Keg/Bottling Temperature: 21.1 C
Fermentation: Ale, Two Stage
Fermenter:
Volumes of CO2: 2.3
Carbonation Est: Bottle with 38.33 g Table Sugar
Carbonation (from Meas Vol): Bottle with 101.30 g Table Sugar
Age for: 30.00 days
Storage Temperature: 18.3 C
Carbonation Est: Bottle with 38.33 g Table Sugar
Carbonation (from Meas Vol): Bottle with 101.30 g Table Sugar
Age for: 30.00 days
Storage Temperature: 18.3 C
Notes
Took first 3 litres from mash tun and caramelised
Created with BeerSmith
Sarah is an experienced home brewer, a qualified BJCP beer judge, organiser of the Welsh National Homebrew Competition and sometimes Brewtuber under her home brewery name, Daft Cat Brewing