Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs

Old Ale – All Grain GONE

Batch Size:

12 gallons

Boil Time:

120 min

Brew Date:

March 26, 2011

Tap Date:

July 3, 2011

Statistics

Target OG:

1.088 21.1° P

OG:

1.094 22.4° P

Reading 1:

1.020 5.1° P at 22 days

Target FG:

1.022 5.6° P

FG:

1.018 4.6° P

Real Extract:

7.8° P

Attenuation:

79.5% Apparent – 65.2% Real

Color:

20.6 SRM

IBU:

49.4 Daniels

BU/GU:

0.53

ABV:

10.1%

ABW:

7.9%

Calories:

308 12 oz

General Info

1 canister of Lyle's Black Treacle was used.

Mash tun was filled to the brim even with a 1 qt/lb ratio which made it fairly impossible to fly sparge, so I batch sparged instead. Drained the mash, then sparged twice with two 5.5 gallons.

20110702 - Racked from secondary, which it has been in for 2+ months, into kegs. FG 1.018.

Malts and Grains

Amount	Malt/Grain	% of Grist
18.00 pounds	American Pale Malt (2-Row)	45.8%
18.00 pounds	British Maris Otter Pale Malt	45.8%
1.69 pounds	Crystal Malt 80L	4.3%
0.50 pounds	Crystal Malt 120L	1.3%
0.50 pounds	American Special Roast	1.3%
0.25 pounds	British Pale Chocolate	0.6%
0.12 pounds	Belgian Aromatic Malt	0.3%
0.12 pounds	British Black Patent Malt	0.3%
0.12 pounds	Belgian Special B Malt	0.3%
39.30 pounds	Total Grain Weight	100%

Adjuncts

Amount	Adjunct
1.00 pounds	Treacle

Hops

Amount	Hop	Time	Type	Use	Form	AA
2.00 ounces	Magnum	60 min	Bittering	Boil	Pellets	15.2%
4.00 ounces	Golding	30 min	Aroma	Boil	Pellets	4.5%
6.00 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
London Ale	Wyeast	1028	2000 ml

Equipment Profile My Equipment [cegolf]

Batch Size:

10.00 gallons

Boil Volume:

12.55 gallons

Evaporation Rate:

10.0% per hour

Typical Efficiency:

70%

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:

0.8 gallons

Loss:

1.5 gallons

Mash Profile Two Step Temperature 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 with a direct heat source to maintain temperature.

Mash Steps

#	Name	Time	Temp.	Description
1	Protein Rest	30 min.	122°F	Add 100% of mash water at 129° F / 54° C
2	Saccharification	45 min.	154°F	Heat to 154° F / 68° over 15 minutes
3	Mash Out	10 min.	168°F	Heat to 168° F / 75° C for at least 10 minutes

Water Profile Parker, CO

Calcium:

66.4 ppm

Bicarbonate:

205 ppm

Sulfate:

69.8 ppm

Chloride:

43.5 ppm

Sodium:

54.1 ppm

Magnesium:

9.5 ppm

PH:

5.4

Fermentation and Aging

Primary:

4 days @ 68° F

Secondary:

7 days @ 68° F

Tertiary:

0 days @ ° F

Age:

28 days @ 52° F

Old Spike Ale

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	13.1
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	8.5
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	13.2
Post-Boil Amount:	12
Boil Time:	120
OG:	1.09400000 / 22.4° P
Mash PH:
Boil PH:

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Log: Old Spike Ale