BrewBlog: Ugh Wee #2
Specifics
Reference
Style:
Brewer: Chris Egolf
Brew Date: December 18, 2011
Tap Date: February 5, 2012
Yield: 12 gallons
Reference
Color (SRM/EBC):
16.4/32.2
Bitterness (Calc): 27.7 IBU (Rager)
BU/GU: 0.4
Calories: 231 (12 ounces)
Conditioning: Keg
ABV: 6.3%
ABW: 4.9%
OG: 1.069
OG (Plato): 16.83° P
Target OG: 1.074
Reading 1: 1.022  (35 days)
FG: 1.022
FG (Plato): 5.58° P
Target FG: 1.020
Real Extract: 7.61° P
App. Atten.: 66.9%
Real Atten.: 54.8%
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
25.00 pounds 79.2% of grist
4.00 pounds 12.7% of grist
1.00 pounds 3.2% of grist
0.50 pounds 1.6% of grist
0.50 pounds 1.6% of grist
0.50 pounds 1.6% of grist
0.06 pounds 0.2% of grist
31.56 pounds 100% of grist
Non-Fermentables
2 tsp Baking Soda @ mash water minutes  
2 tsp Calcium Chloride @ mash water minutes  
Reference
Hops
Boil
Total Boil Time: 150 minutes
Reference
Yeast
Name: Scottish Ale
Manufacturer: Wyeast
Product ID: 1728
Type: Ale
Flocculation: High
Attenuation: 71%
Temperature Range: 55–75°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

Single Step Temperature Mash, Medium Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 29.4 Efficiency: 81.8%
Notes:

Mash with a direct heat source to maintain temperature.

Steps

# Name Type Time Temp. Description
1 Saccharification Infusion 60 min. 154°F

Add 100% of mash water at 166° F / 74° C

2 Mash Out Temperature 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: 14 days @ 65° F
Secondary: 14 days @ 65° F
Tertiary: 0 days @ ° F
Age: 28 days @ 52° F
Tasting Reviews
print logprint default Output to Beer XML
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