BrewBlog: Mildly Amused
Specifics
Reference
Style:
Brewer: Geoff Humphrey
Brew Date: March 16, 2013
Tap Date: April 7, 2013
Yield: 10 gallons
Reference
Color (SRM/EBC):
17.5/34.5
Bitterness (Calc): 22.1 IBU (Rager)
Conditioning: Keg
Batch No: 05-2013
OG: 1.040
Target OG: 1.038
Status: Primary
General Information
Method: All Grain
Cost: $16.00
Comments

Mash PH was a bit basic initially at 5.9. Added 1/2 ounce of lactic acid to bring it to 5.4. Perhaps add a bit more to lower to the 5.2-3 range.

Adjusted the gap on the mill to see if it would affect efficiency. Much better - almost a 10% increase.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
10.50 pounds 77% of grist
1.40 pounds 10.3% of grist
0.93 pounds 6.8% of grist
0.40 pounds 2.9% of grist
0.40 pounds 2.9% of grist
13.63 pounds 100% of grist
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: English Ale
Manufacturer: White Labs
Product ID: WLP002
Type: Ale
Flocculation: Very High
Attenuation: 66%
Temperature Range: 65–68°F
Amount: 3000 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: 26.4 Efficiency: 76.5%
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

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: 7 days @ 68° F
Tasting Reviews
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