Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs

Mild – All Grain GONE

Batch Size:

10.0 gallons

Brew Date:

May 2, 2009

Tap Date:

June 19, 2009

Statistics

OG:

1.045 11.2° P

FG:

1.010 2.6° P

Real Extract:

4.2° P

Attenuation:

76.8% Apparent – 62.5% Real

Color:

14.1 SRM

IBU:

25.5 Daniels

BU/GU:

0.57

ABV:

4.7%

ABW:

3.6%

Calories:

148 12 oz

Malts and Grains

Amount	Malt/Grain	% of Grist
10.00 pounds	American Pale Malt (2-Row)	65.9%
3.00 pounds	British Maris Otter Pale Malt	19.8%
0.75 pounds	Crystal Malt 120L	4.9%
0.69 pounds	Crystal Malt 60L	4.5%
0.37 pounds	British Brown Malt	2.4%
0.38 pounds	British Chocolate Malt	2.5%
15.18 pounds	Total Grain Weight	100%

Non-Fermentables

Amount	Non-Fermentable	Time
2	Whirlfloc Tablet	15 minutes
10	Yeast Nutrient (tsp)	15 minutes

Hops

Amount	Hop	Time	Type	Use	Form	AA
2.00 ounces	Kent Golding	60 min	Bittering	Boil	Leaf	5.0%
2.00 ounces	Kent Golding	15 min	Aroma	Boil	Leaf	5.0%
4.00 ounces	Total Hop Weight

Yeasts

Fermentation and Aging

Primary:

14 days @ 62° F

Secondary:

14 days @ 62° F

Three Hour Tour

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	5
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	9.2
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	11
Post-Boil Amount:	10.0
Boil Time:	60
OG:	1.045 / 11.2° P
Mash PH:
Boil PH:

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Log: Three Hour Tour