BrewBlog: Wrathchild
Specifics
Reference
Style:
Brewer: Geoff Humphrey
Brew Date: May 27, 2013
Tap Date: June 22, 2013
Yield: 10 gallons
Reference
Color (SRM/EBC):
14.5/28.6
Bitterness (Calc): 62.5 IBU (Daniels)
BU/GU: 0.98
Calories: 209 (12 ounces)
Conditioning: Keg
ABV: 6.9%
ABW: 5.4%
Batch No: 10-2013
OG: 1.064
OG (Plato): 15.67° P
Target OG: 1.066
FG: 1.012
FG (Plato): 3.07° P
Target FG: 1.012
Real Extract: 5.35° P
App. Atten.: 80.4%
Real Atten.: 65.9%
Status: On Tap
General Information
Method: All Grain

Clone of Surly Furious. Sub Zythos for the FWH - needed to save Amarillo for boil additions.

Iron Maiden name inspiration #2.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
1.00 ounces 10.9% Pellets @ 90 minutes
Type: Bittering
Use: First Wort
10.9 AAUs
2.50 ounces 11.9% Pellets @ 60 minutes
Type: Bittering
Use: Boil
29.8 AAUs
1.00 ounces 10.8% Leaf @ 20 minutes
Type: Aroma
Use: Boil
10.8 AAUs
3.00 ounces 10.8% Leaf @ 0 minutes
Type: Aroma
Use: Aroma
32.4 AAUs
1.00 ounces 4.0% Leaf @ 0 minutes
Type: Aroma
Use: Dry Hop
4 AAUs
1.00 ounces 10.0% Leaf @ 0 minutes
Type: Aroma
Use: Dry Hop
4 AAUs
1.00 ounces 10.8% Leaf @ 0 minutes
Type: Aroma
Use: Dry Hop
10.8 AAUs
10.50 ounces Total Hop Weight 108.7 AAUs
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: 4000 ml
Equipment Profile

12.5 Gallon/48 Liter Kettle and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.13 gallons
Evaporation Rate: 10.00% per hour Mash Tun Dead Space: 0.25 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 0.50 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Grain Temperature: °F Tun Temperature: °F
Sparge Temperature: °F PH:
PPG: 24.7 Efficiency: 74.3%
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.

Fermentation
Primary: 14 days @ 67° F
Secondary: 10 days @ 65° F
Tertiary: 7 days @ ° F
Age: 30 days @ 65° F
Tasting Reviews
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