BrewBlog: Glutensphere Noggin
Specifics
Reference
Style:
Brewer: Geoff Humphrey
Brew Date: May 5, 2012
Tap Date: May 26, 2012
Yield: 5 gallons
Reference
Color (SRM/EBC):
8.4/16.6
Bitterness (Calc): 64.5 IBU (Rager)
BU/GU: 1.24
Calories: 170 (12 ounces)
Conditioning: Keg
ABV: 5.6%
ABW: 4.4%
Batch No: 09-2012
OG: 1.052
OG (Plato): 12.86° P
Target OG: 1.052
Reading 1: 1.018  (4 days)
FG: 1.010
FG (Plato): 2.56° P
Target FG: 1.010
Real Extract: 4.42° P
App. Atten.: 80.1%
Real Atten.: 65.6%
General Information
Method: All Grain

Formulated to be a "clone" of Three Floyd's Gumball Head. My first extract brew in five years. How liberating! Some variables may need to be tweaked since this was brewed for the 2012 Big Brew at the Rockyard. 

Comments

Steeped Caravienne in 152°F water for 40 minutes. Full boil. Eyeballed the wort amount at the beginning and end of the boil. Definitely not a scientific brew.

Dosed with S-05 at four days.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
8.00 pounds LME - Wheat 91.4% of grist
8.00 pounds Total Extract Weight 91.4% of grist
Reference
Malts and Grains
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: Ringwood Ale
Manufacturer: Wyeast
Product ID: 1187
Type: Ale
Flocculation: High
Attenuation: 70%
Temperature Range: 64–74°F
Amount: 500 ml
Equipment Profile

5 Gallon/19 Liter Kettle

Batch Size: 5.00 gallons Boil Volume: 4.00 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.25 gallons
Efficiency: 72% Mash Tun Weight: 5.00 pounds
Hop Utilization: 100% Mash Tun Volume: 5.00 gallons
Loss: 0.25 gallons Mash Tun Specific Heat: 0.12 Cal/gram per °C
Water Profile

London, England

Calicum: 52 ppm
Bicarbonate: 156 ppm
Sulfate: 77 ppm
Chloride: 60 ppm
Sodium: 99 ppm
Magnesium: 16 ppm
PH: 8.0%
Notes:

Carbonate plus high levels of sodium and chloride encourage balanced, smooth dark beers such as porter and mild.

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