BrewBlog: Son of EisCream Ale
Specifics
Reference
Style:
Brewer: Chris Egolf
Brew Date: July 17, 2010
Tap Date: August 7, 2010
Yield: 11 gallons
Reference
Color (SRM/EBC):
2/3.9
Bitterness (Calc): 24.8 IBU (Daniels)
BU/GU: 0.43
Calories: 188 (12 ounces)
Conditioning: Keg
ABV: 6.7%
ABW: 5.2%
OG: 1.058
OG (Plato): 14.27° P
Target OG: 1.054
FG: 1.008
FG (Plato): 2.05° P
Target FG: 1.013
Real Extract: 4.26° P
App. Atten.: 85.6%
Real Atten.: 70.1%
General Information
Method: All Grain

Making this again as a good, quick, session beer perfect for summer.  Don't know if I'll eis any of it.  

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
1.50 pounds Dextrose (Corn Sugar)  
Non-Fermentables
10 tsp Yeast Nutrient @ 15 minutes  
2 tablets Whirlfloc @ 15 minutes  
Reference
Hops
Boil
Total Boil Time: 120 minutes
Reference
Yeast
Name: American Ale
Manufacturer: Wyeast
Product ID: 1056
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 60–72°F
Amount: 1000 ml
Equipment Profile

My Equipment [cegolf]

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 10.0% per hour Mash Tun Dead Space: 0.8 gallons
Efficiency: 70% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.5 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Single Infusion Mash, Light Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 28.9 Efficiency: 89.6%
Notes:

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 75 min. 150°F

Add 75% of mash water at 162° F / 72° C

2 Mash Out Infusion 10 min. 168°F

Add 25% of mash water at 200° F / 93° C

Fermentation
Primary: 4 days @ 65° F
Secondary: 7 days @ 65° F
Tertiary: 0 days @ ° F
Age: 28 days @ 52° F
Tasting Reviews
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2015 Rock Hoppers Wee... Sep 19, 2015
Ugholf Fresh Hop 2015 Sep 6, 2015
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