BrewBlog: PapaPatersbier
Specifics
Reference
Style:
Brewer: Geoff Humphrey
Brew Date: June 25, 2011
Yield: 10 gallons
Reference
Color (SRM/EBC):
3.5/6.9
Bitterness (Calc): 28.2 IBU (Rager)
BU/GU: 0.5
Calories: 183 (12 ounces)
Conditioning: Keg
ABV: 6.1%
ABW: 4.8%
Batch No: 12-2011
OG: 1.056
OG (Plato): 13.81° P
Target OG: 1.056
FG: 1.010
FG (Plato): 2.56° P
Target FG: 1.010
Real Extract: 4.59° P
App. Atten.: 81.5%
Real Atten.: 66.7%
Status: On Tap
General Information
Method: All Grain

Added 5g of gypsum to mash water.

Post boil amount was a bit low. Added about 3/4 gal of RO water to the kettle to top up.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
1.00 pounds Sucrose (Table Sugar)  
Non-Fermentables
1/4 tsp. Irish Moss @ 20 minutes  
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: Abbey Ale
Manufacturer: White Labs
Product ID: WLP530
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 66–72°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

Two Step Temperature Mash, Light Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 31.2 Efficiency: 86.2%
Notes:

Mash with a direct heat source to maintain temperature.

Steps

# Name Type Time Temp. Description
1 Protein Rest Infusion 30 min. 122°F

Add 100% of mash water at 129° F / 54° C

2 Saccharification Temperature 75 min. 150°F

Heat to 150° F / 65.5°C over 15 minutes

3 Mash Out Temperature 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

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.

Procedure

Single infusion at 147°F.

Or a traditional step mash:

  • Protein Rest: 135°F for 15 minutes.
  • Beta Saccharification Rest: 145°F for 35 minutes.
  • Alpha Saccharification Rest: 165°F for 25 minutes.
  • Mash out: 172°F for 5 minutes.

Pitch at 65°F and let the fermentation temperature rise naturally.

Ready to drink in 4-6 weeks.

Fermentation
Primary: 14 days @ 70° F
Tasting Reviews
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