BrewBlog: Old Spike Ale
Specifics
Reference
Style:
Brewer: Chris Egolf
Brew Date: March 26, 2011
Tap Date: July 3, 2011
Yield: 12 gallons
Reference
Color (SRM/EBC):
20.6/40.6
Bitterness (Calc): 49.4 IBU (Daniels)
BU/GU: 0.53
Calories: 309 (12 ounces)
ABV: 10.1%
ABW: 7.9%
OG: 1.094
OG (Plato): 22.44° P
Target OG: 1.088
Reading 1: 1.020  (22 days)
FG: 1.018
FG (Plato): 4.58° P
Target FG: 1.022
Real Extract: 7.81° P
App. Atten.: 79.6%
Real Atten.: 65.2%
Status: Bottled
General Information
Method: All Grain

1 canister of Lyle's Black Treacle was used.  

Mash tun was filled to the brim even with a 1 qt/lb ratio which made it fairly impossible to fly sparge, so I batch sparged instead.  Drained the mash, then sparged twice with two 5.5 gallons.  

20110702 - Racked from secondary, which it has been in for 2+ months, into kegs.  FG 1.018.  

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
18.00 pounds 45.8% of grist
18.00 pounds 45.8% of grist
1.69 pounds 4.3% of grist
0.50 pounds 1.3% of grist
0.50 pounds 1.3% of grist
0.25 pounds 0.6% of grist
0.12 pounds 0.3% of grist
0.12 pounds 0.3% of grist
0.12 pounds 0.3% of grist
39.30 pounds 100% of grist
Adjuncts
1.00 pounds Treacle  
Reference
Hops
Boil
Total Boil Time: 120 minutes
Reference
Yeast
Name: London Ale
Manufacturer: Wyeast
Product ID: 1028
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 60–72°F
Amount: 2000 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

Two Step Temperature Mash, Medium Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

Mash with a direct heat source to maintain temperature.

Steps

# Name Type Time Temp. Description
1 Protein Rest 30 min. 122°F Add 100% of mash water at 129° F / 54° C
2 Saccharification 45 min. 154°F Heat to 154° F / 68° over 15 minutes
3 Mash Out 10 min. 168°F Heat to 168° F / 75° C for at least 10 minutes
Water Profile

Parker, CO

Calicum: 66.4 ppm
Bicarbonate: 205 ppm
Sulfate: 69.8 ppm
Chloride: 43.5 ppm
Sodium: 54.1 ppm
Magnesium: 9.5 ppm
PH: 5.4%
Fermentation
Primary: 4 days @ 68° F
Secondary: 7 days @ 68° F
Tertiary: 0 days @ ° F
Age: 28 days @ 52° F
Tasting Reviews
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