BrewBlog: McPherson’s Beard
Specifics
Reference
Style:
Brewer: Michael Bade
Brew Date: January 16, 2011
Yield: 10 gallons
Reference
Color (SRM/EBC):
18/35.5
Bitterness (Calc): 18 IBU (Rager)
BU/GU: 0.41
Calories: 143 (12 ounces)
Conditioning: Keg
ABV: 4.8%
ABW: 3.7%
Batch No: 2011-01
OG: 1.044
OG (Plato): 10.96° P
Target OG: 1.040
Reading 1: 1.008  (6 days)
FG: 1.008
FG (Plato): 2.05° P
Target FG: 1.010
Real Extract: 3.66° P
App. Atten.: 81.3%
Real Atten.: 66.6%
General Information
Method: All Grain

It turned out bigger and darker than expected

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
20.00 pounds 84.7% of grist
1.00 pounds 4.2% of grist
1.00 pounds 4.2% of grist
1.00 pounds 4.2% of grist
0.50 pounds 2.1% of grist
0.13 pounds 0.5% of grist
23.63 pounds 100% of grist
Non-Fermentables
1/4 tsp Super Moss @ 15 minutes  
Reference
Hops
Boil
Total Boil Time: 65 minutes
Reference
Yeast
Name: Scottish Ale
Manufacturer: Wyeast
Product ID: 1728
Type: Ale
Flocculation: High
Attenuation: 71%
Temperature Range: 55–75°F
Amount: 500 ml
Equipment Profile

Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.00 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
Notes:

Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile

Cereal Mash and Single Infusion Mash

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

Boil cereal adjuncts to add to infusion mash.

Steps

# Name Type Time Temp. Description
1 Protein Rest Infusion 30 min. 104°F

Add 30% of mash water at 111° F / 44° C

2 Protein Rest Infusion 45 min. 122°F

Add 10% of mash water at 181° F / 83° C

3 Saccharification Infusion 60 min. 150°F

Add 25% of mash water at 200° F / 93° C

4 Mash Out Infusion 10 min. 168°F

Add 35% of mash water at 208° F / 98° C

Water Profile

Highlands Ranch, Colorado

Calicum: 31.4 ppm
Bicarbonate: 56.9 ppm
Sulfate: 41.1 ppm
Chloride: 0.9 ppm
Sodium: 27.0 ppm
Magnesium: 3.5 ppm
PH: 5.4%
Notes:

Filtered through standard charcoal system.

Procedure

Mash 80 minutes at 154.  Step up to 160 with boiling water.  Hold for 20 minutes. Fly sparge.  Collect 15 gallons.  boil 5 minutes.  Add hops.  Boil 60 more minutes. Cool.  pitch yeast. Pitch temp: 62F

Fermentation
Primary: 6 days @ 64° F
Secondary: 4 days @ 68° F
Tasting Reviews
print logprint default Output to Beer XML
Bottle Label
Awards & Competitions
Entry Name: McPherson’s Beard
Competition: Rocky Mountain Homebrew Club Challenge
Date: Feb 5, 2011
Style: Mild
Place: 2nd (Silver)
Michael's Logs
All Club Logs
Fizzy Whizzy Dizzy Bl... Aug 8, 2014
Kneewalker Aug 3, 2014
Goes to Twelve and a ... Jul 28, 2014
Giesenschlager Jul 5, 2014
Jersey Boy Helles Jun 28, 2014
Morrissette Standard ... May 4, 2014
Mandarina Bavarrhea Jan 12, 2014
pink ping pong ball Dec 28, 2013
<< <  More  [1] 2 3 4 5 > >>