BrewBlog: Funkin’ Ra
Specifics
Reference
Style:
Brewer: Geoff Humphrey
Brew Date: May 24, 2013
Yield: 5 gallons
Reference
Color (SRM/EBC):
10/19.7
Bitterness (Calc): 16.5 IBU (Rager)
BU/GU: 0.31
Calories: 170 (12 ounces)
Conditioning: Keg
ABV: 6.5%
ABW: 5.1%
Batch No: 09-2013
OG: 1.053
OG (Plato): 13.1° P
Target OG: 1.053
FG: 1.004
FG (Plato): 1.03° P
Target FG: 1.013
Real Extract: 3.21° P
App. Atten.: 92.1%
Real Atten.: 75.5%
Status: On Tap
General Information
Method: All Grain

Second incarnation of the Funkinwitcha 100% Brett Wit. Added 3lbs 1oz of raspberry puree to the tertiary.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
3.00 pounds Fruit - Raspberries, Raw or Frozen  
Non-Fermentables
0.75 oz Bitter Orange Peel @ 5 minutes  
0.50 oz. Coriander Seed @ 5 minutes  
2 tea bags Chamomile @ 5 minutes  
Reference
Hops
Boil
Total Boil Time: 90 minutes
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:
Notes:
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.

Tasting Reviews
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Funkin’ Ra May 24, 2013
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