Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs

Specialty Beer – All Grain GONE

Batch Size:

9 gallons

Boil Time:

90 min

Brew Date:

April 3, 2010

Statistics

OG:

1.090 21.6° P

FG:

1.016 4.1° P

Real Extract:

7.3° P

Attenuation:

81% Apparent – 66.2% Real

Color:

64.2 SRM

IBU:

195.9 Daniels

BU/GU:

2.18

ABV:

9.9%

ABW:

7.7%

Calories:

296 12 oz

Malts and Grains

Amount	Malt/Grain	% of Grist
25.28 pounds	Pale Malt (2 Row) UK	67.1%
3.06 pounds	Caramel/Crystal Malt - 80L	8.1%
3.06 pounds	Victory Malt	8.1%
1.72 pounds	Chocolate Malt	4.6%
1.72 pounds	Roasted Barley	4.6%
1.53 pounds	Oats, Flaked	4.1%
0.86 pounds	Roasted Barley	2.3%
0.43 pounds	Carafa III	1.1%
37.66 pounds	Total Grain Weight	100%

Hops

Amount	Hop	Time	Type	Use	AA
2.00 ounces	Chinook	60 min	Bittering	Boil	12.0%
2.00 ounces	Simcoe	60 min	Bittering	Boil	12.6%
2.00 ounces	Amarillo Gold	60 min	Aroma	Boil	8.5%
2.00 ounces	Amarillo Gold	30 min	Aroma	Boil	8.5%
2.00 ounces	Simcoe	30 min	Bittering	Boil	12.6%
2.00 ounces	Simcoe	15 min	Bittering	Boil	12.6%
2.00 ounces	Amarillo Gold	15 min	Aroma	Boil	8.5%
2.00 ounces	Simcoe	5 min	Bittering	Boil	12.6%
2.00 ounces	Amarillo Gold	5 min	Aroma	Boil	8.5%
18.00 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Form	Amount
American Ale	Wyeast Labs	Liquid	2000 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

Typical Efficiency:

72%

Hop Utilization:

100%

Mash Tun Volume:

10.00 gallons

Mash Tun Weight:

9.00 pounds

Mash Tun Specific Heat:

0.30 cal/gram per °C

Mash Tun Dead Space:

0.80 gallons

Loss:

1.00 gallons

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 Single Infusion Mash, Medium Bodied Beer

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Mash profile for most well-modified malts.

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Mash In	Infusion	60 min.	154°F	Add 70% of mash water at 166° F / 74° C
2	Mash Out	Infusion	10 min.	168°F	Add 30% of mash water at 197° F / 92° C

Fermentation and Aging

Primary:

14 days @ 68° F

Secondary:

14 days @ 68° F

Tertiary:

0 days @ ° F

Age:

28 days @ 52° F

Black Eis

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	12.5
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	5.4
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	9.9
Post-Boil Amount:	9
Boil Time:	90
OG:	1.09002100 / 21.6° P
Mash PH:
Boil PH:

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Log: Black Eis