BrewBlog: Orange on a Pencil
Specifics
Reference
Style:
Brewer: Geoff Humphrey
Brew Date: September 4, 2007
Tap Date: 00 , 0000
Yield: 5.00 gallons
Reference
Color (SRM/EBC):
15.1/29.8
Bitterness (Calc): 13.4 IBU
BU/GU: 0.37
Calories: 119 (12 ounces)
Conditioning: Keg
ABV: 3.5%
ABW: 2.7%
Batch No: 26-2007
OG: 1.036
OG (Plato): 9.02° P
FG: 1.010
FG (Plato): 2.56° P
Real Extract: 3.73° P
App. Atten.: 71.6%
Real Atten.: 58.7%
General Information
Method: All Grain
Cost: 20.60

Just in time for my birthday! This was a spur-of-the-moment brew session experiment with a lower-gravity ale. I’ve brewed 80/- and 90/- beers before, but not a 60/-, which is meant to be consumed in larger quantites.

Racked to primary (September 4, 2007). Racked to secondary (September 12, 2007). Racked to keg and primed with 3.0 oz (by weight) of corn sugar. Set in the refrigerator to cold condition (September 24, 2007).

Finally tapped this one on December 16, 2007. Best served at 50°.

Comments

Took to the inaugural meeting of a yet-to-be-named homebrew club sponsored by Rockyard Brewing in Castle Rock, Colorado. Among the participants was a BJCP judge who said this was a "really nice beer." He did comment that it was almost "too clean," attributing it to the yeast I used (California Ale). He suggested that I use an English or Scottish strain next time. I have to say I agree.

Notes for next time: keep the base recipe and hop schedule. Change yeast to Edinburgh Ale. Don’t prime the keg.
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 California Ale (WLP001) — Liquid — 35 ml.
Mash
Mash Type: Infusion
Mash PH: 5.2
Grain Amt. 6.56 pounds
PPG: 28.58
Efficiency: 84.58%
Sparge Amt. 3.50 gallons
Sparge Temp. 170° F
Step Description Temp. Time
Infusion Single infusion, stir every twenty minutes. 156° F 60 min.
Sparge Batch sparge. 170° F 40 min.
Procedure
  • Single infusion mash with 2.7 gallons of water @ 158° for 60 minutes (for a drier profile).
  • Sparge with 170° water.
  • 90 minute boil.
  • Add hops according to schedule.
  • Cool wort and pitch yeast.
Fermentation
Primary: 7 days @ 68° F
Secondary: 7 days @ 68° F
Age: 21 days @ 50° F
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