BrewBlog: Cit and Spin
Specifics
Reference
Style:
Brewer: Geoff Humphrey
Brew Date: January 16, 2011
Tap Date: March 26, 2011
Yield: 10 gallons
Reference
Color (SRM/EBC):
8.8/17.4
Bitterness (Calc): 48.8 IBU (Rager)
BU/GU: 0.74
Calories: 215 (12 ounces)
Conditioning: Keg
ABV: 7.5%
ABW: 5.8%
Batch No: 01-2011
OG: 1.066
OG (Plato): 16.13° P
Target OG: 1.059
FG: 1.010
FG (Plato): 2.56° P
Target FG: 1.012
Real Extract: 5.01° P
App. Atten.: 84.1%
Real Atten.: 68.9%
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
0.25 ounces 14.2% Leaf @ 110 minutes
Type: Bittering
Use: First Wort
3.6 AAUs
0.25 ounces 14.2% Leaf @ 60 minutes
Type: Bittering
Use: Boil
3.6 AAUs
0.25 ounces 14.2% Leaf @ 45 minutes
Type: Bittering
Use: Boil
3.6 AAUs
0.75 ounces 14.2% Leaf @ 30 minutes
Type: Flavor
Use: Boil
10.7 AAUs
1.50 ounces 14.2% Leaf @ 15 minutes
Type: Flavor
Use: Aroma
21.3 AAUs
1.00 ounces 14.2% Leaf @ 2 minutes
Type: Aroma
Use: Aroma
21.3 AAUs
2.00 ounces 14.2% Leaf @ 0 minutes
Type: Aroma
Use: Dry Hop
28.4 AAUs
6.00 ounces Total Hop Weight 85.2 AAUs
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: California Ale
Manufacturer: White Labs
Product ID: WLP001
Type: Ale
Flocculation: High
Attenuation: 76%
Temperature Range: 68–73°F
Amount: 2000 ml
Equipment Profile

15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.80 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.00 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Grain Temperature: °F Tun Temperature: °F
Sparge Temperature: °F PH:
PPG: 25 Efficiency: 72.9%
Notes:
Water Profile

Highlands Ranch, Colorado

Calicum: 31.4 ppm
Bicarbonate: 56.9 ppm
Sulfate: 41.1 ppm
Chloride: 0.9 ppm
Sodium: 27.0 ppm
Magnesium: 3.5 ppm
PH: 5.4%
Notes:

Filtered through standard charcoal system.

Fermentation
Primary: 14 days @ 68° F
Age: 35 days @ 50° F
Tasting Reviews
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