BrewBlog: Mildly Amused
Specifics
Reference
Style:
Brewer: Geoff Humphrey
Brew Date: November 10, 2012
Tap Date: December 12, 2012
Yield: 15 gallons
Reference
Color (SRM/EBC):
21.4/42.2
Bitterness (Calc): 19.4 IBU (Rager)
BU/GU: 0.49
Calories: 132 (12 ounces)
Conditioning: Keg and Cask
ABV: 4%
ABW: 3.1%
Batch No: 20-2012
OG: 1.040
OG (Plato): 9.99° P
Target OG: 1.036
FG: 1.010
FG (Plato): 2.56° P
Target FG: 1.011
Real Extract: 3.9° P
App. Atten.: 74.4%
Real Atten.: 60.9%
General Information
Method: All Grain
Comments

10 gallons will be naturally conditioned for 2 weeks in the Foamer Firkin as the inaugural brew the Hoppers put into it after winning the 2012 Rocky Mountain Homebrew Club Challenge.

Added 1.25 gallons of purified water to top up kettle after boil.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
9.00 pounds 48.1% of grist
2.10 pounds
Crystal, Medium (Simpsons)
11.2% of grist
1.40 pounds 7.5% of grist
0.60 pounds 3.2% of grist
0.60 pounds 3.2% of grist
5.00 pounds 26.7% of grist
18.70 pounds 100% of grist
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: London Ale III
Manufacturer: Wyeast
Product ID: 1318
Type: Ale
Flocculation: High
Attenuation: 73%
Temperature Range: 64–74°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

Single Infusion Mash, Full Bodied Beer, No Mash Out

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 25.5 Efficiency: 86.1%
Notes:

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 45 min. 158°F

Add 100% of mash water at 171° F / 77° C

Water Profile

Denver, Colorado

Calicum: 31.5 ppm
Bicarbonate: 104 ppm
Sulfate: 50.8 ppm
Chloride: 23.5 ppm
Sodium: 21.4 ppm
Magnesium: 8.5 ppm
PH: 7.8%
Procedure

Single infusion mash at 157°F for 1 hour.

Fermentation
Primary: 14 days @ 67° F
Age: 14 days @ 65° F
Tasting Reviews
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