BrewBlog: Orange on a Pencil
Specifics
Reference
Style:
Brewer:  
Brew Date: February 3, 2008
Tap Date: April 1, 2008
Yield: 5.00 gallons
Reference
Color (SRM/EBC):
15.4/30.3
Bitterness (Calc): 13 IBU
BU/GU: 0.33
Calories: 132 (12 ounces)
Conditioning: Keg
ABV: 3.9%
ABW: 3%
Batch No: 04-2008
OG: 1.040
OG (Plato): 9.99° P
FG: 1.011
FG (Plato): 2.81° P
Real Extract: 4.11° P
App. Atten.: 71.8%
Real Atten.: 58.9%
Status: Conditioning
General Information
Method: All Grain
Cost: $22.00
Comments
Racked to primary after cooling wort in record time to 70 - just about 8 minutes. Pitched one vial of Edinburgh, no starter. Will ferment in primary at ~58 in the
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
4.00 pounds 61% of grist
0.50 pounds 7.6% of grist
0.50 pounds 7.6% of grist
1.00 pounds 15.2% of grist
0.50 pounds 7.6% of grist
0.06 pounds 0.9% of grist
6.56 pounds 100% of grist
Non-Fermentables
1 tsp. Gypsum @ 60 minutes (Mash)  
1 tsp. Irish Moss @ 15 minutes (Boil)  
Reference
Hops
Reference
Yeast
White Labs Edinburgh Ale — Liquid — 35 ml.
Mash
Mash Type: Infusion
Mash PH: 5.2
Grain Amt. 6.56 pounds
PPG: 30.49
Efficiency: 90.22%
Grain Temp. 70° F
Sparge Amt. 3.50 gallons
Sparge Temp. 167° F
Step Description Temp. Time
Infusion Single infusion, stir every twenty minutes. 156° F 60 min.
Sparge Batch sparge X2 to get 6 gallons. 167° F 40 min.
Procedure
  • Single infusion mash with 2.75 gallons of water @ 156 for 60 minutes (for a more dextrinous wort profile).
  • Sparge with 170 water.
  • 90 minute boil.
  • Add hops according to schedule.
  • Cool wort and pitch yeast.
Fermentation
Primary: 10 days @ 58° F
Secondary: 7 days @ 68° F
Age: 21 days @ 58° F
Tasting Reviews
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's Brew Status
Orange on a PencilConditioning