| Amount | Malt/Grain | % |
|---|---|---|
| 10.00 pounds | British Maris Otter Pale Malt | 44.8% |
| 7.00 pounds | American Pale Malt (2-Row) | 31.4% |
| 2.00 pounds | German Dark Munich Malt | 9% |
| 1.00 pounds | German Melanoidin Malt | 4.5% |
| 1.00 pounds | Crystal Malt 40L | 4.5% |
| 1.00 pounds | Crystal Malt 120L | 4.5% |
| 0.13 pounds | British Chocolate Malt | 0.6% |
| 0.19 pounds | Belgian Special B Malt | 0.8% |
| 22.31 pounds | Total Grain Weight | 100% |
| Amount | Non-Fermentable | Time |
|---|---|---|
| 0.25 tsp | super moss | 15 minutes |
| 1.5 TBSP | Gypsum | 70 minutes |
| Amount | Hop | Time | AA | |||
|---|---|---|---|---|---|---|
| 3.00 ounces | Magnum | 90 min | 12.0% | |||
| 2.00 ounces | Kent Golding | 20 min | 5.3% | |||
| 5.00 ounces | Total Hop Weight | |||||
| Name | Lab/Manufacturer | Product ID | Amount |
|---|---|---|---|
| California Ale | White Labs | WLP001 | 500 ml |
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 for most well-modified malts.
| # | Name | Time | Temp. | Description |
|---|---|---|---|---|
| 1 | Mash In | 45 min. | 158°F | Add 70% of mash water at 171° F / 77° C |
| 2 | Mash Out | 10 min. | 168°F | Add 30% of mash water at 197° F / 92° C |
Filtered through standard charcoal system.
| Date Brewed: | |
|---|---|
| Brewer/Assistant: |
| Target | Actual | Notes | |
|---|---|---|---|
| Strike Water Amount: | 7.4 | ||
| Strike Water Temperature: | |||
| Mash Temperature(s): | |||
| Mash Time: | |||
| Sparge Water Amount: | 8.3 | ||
| Sparge Water Temperature: | |||
| Pre-Boil Gravity: | |||
| Pre-Boil Amount: | 11 | ||
| Post-Boil Amount: | 10 | ||
| Boil Time: | 90 | ||
| OG: | 1.060 / 14.7° P | ||
| Mash PH: | |||
| Boil PH: | |||
Printed using BrewBlogger 3.0.0, brewing log software for PHP and MySQL, available at http://www.brewblogger.net.